Pancake Cake with Chocolate and Pumpkin

Pancake cake with chocolate and pumpkin – a detailed recipe cooking. Photo of the dish: ЭндрюPurcell Time: 4 hours. Difficulty: medium Servings: 10 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pancakes

• 1 tbsp. premium wheat flour
• 1/4 Art. cocoa powder
• 1/4 Art. Sahara
• 1/2 tsp seasonings for pumpkin pie
• 1/4 tsp salt
• 1 and 3/4 Art. whole milk
• 4 tbsp. l (60 gr.) Butter, melted and lightly chilled, plus more for lubrication
• 3 large eggs
• 1/2 tsp vanilla extract

Filling

• 1/2 tbsp. Sahara
• 2 large eggs
• 3 tbsp. l corn starch
• 1/2 tsp seasonings for pumpkin pie
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp. whole milk
• 1 and 1/4 Art. pumpkin puree
• 1 tbsp. chilled butter cream

Chocolate glaze

• 120 gr. dark chocolate sliced
• 1/2 tbsp. fat cream

Recipes with similar ingredients: pancakes, premium flour, pumpkin puree, seasoning for pumpkin pie, eggs, cream, milk, dark chocolate, cocoa, starch

Recipe preparation:

1. Making pancake dough: mix flour in a mixer, cocoa powder, sugar, seasoning for pumpkin pie, salt, milk, melted butter, eggs and vanilla. Stir by scraping from the sides from time to time, until smooth. Pour the dough into a bowl; cover and let stand for 1 hour.
2. In a medium bowl, beat sugar, eggs, corn starch, spices, vanilla and salt. Combine milk and pumpkin in a medium saucepan and simmer over medium heat. Gradually mix with egg mixture and bring to a boil, constantly whisking, to a very strong thickening. Strain the filling through a sieve with small holes in medium bowl, helping with a rubber spatula. Cover the filling cling film and refrigerate for 2 hours.
3. Whip the cream in a large bowl with a mixer on medium speeds until hard peaks form. In three steps, intervene whipping cream into the filling until the ingredients are combined. Refrigerate until at least 1 h.
4. Cooking pancakes: cover the baking tray parchment paper. Heat the pan over medium heat; slightly grease with oil. Add about 3 tbsp. l dough to cover the bottom. Fry the pancake for 2 to 3 minutes. Gently flip and fry still 30 sec Place on prepared pan. Repeat with with the remaining dough to make about 20 pancakes, grease pan with extra butter and put pancakes in a stack of.
5. Collect the cake: put the pancake on a plate or stand for the cake and lay out 2 to 3 tbsp. l pumpkin filling by spreading her evenly. Top with another pancake and repeat with another layer of filling. Put the remaining pancakes and stuffing, finishing the pancake assembly. Chill the cake for at least 6 hours or leave overnight.
6. Make chocolate icing: put the chocolate in a small bowl. Heat the cream in a small saucepan on medium heat, then pour into a bowl of chocolate. Leave on 5 min., then mix until melted and smooth. Pour out icing on top of a pancake cake, let the excess drain down, then gently smooth on top with a small spatula. Let be leave the chocolate to dry for 15 minutes. the knife under hot water and wipe it before slicing. caramel cake.