Pancake cake with mascarpone, caramel and apple sauce – detailed recipe.
Recipe author – Claire Thomas – author of cookbooks, writes product reviews, director and video blogger
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Time: 2 hours. plus cooling time Difficulty: medium Portions: 15 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Crepes
- 3 tbsp. premium flour
- 3 tbsp. l Sahara
- 2 tbsp. l fine granulated sugar
- 3/4 tsp salt
- 4.5 tbsp. whole milk
- 12 large eggs
- 10 tbsp. l melted butter
Applesauce
- 900 gr. baked apples
- 3 tbsp. l lemon juice
- 1/4 Art. Sahara
- 1/8 tsp ground cinnamon
Caramel
- 1 tbsp. Sahara
- 4 tbsp. l (60 gr.) Butter
- 1 tbsp. fat cream
- 1 tsp vanilla extract
- 1/2 tsp salt
Pancake cake
- 1.5 tbsp. mascarpone cheese
- 1.5 tbsp. caramel sauce
- 1.5 tbsp. applesauce
- Sprinkle sea salt
Recipes with similar ingredients: pancakes, apple sauce (puree), caramel, mascarpone cheese, sea salt flakes, higher flour varieties, eggs, milk, cream, vanilla extract, lemon juice, cinnamon
Recipe preparation:
- For applesauce. In a food processor, grind in mashed baked apples with their own juice. In a medium saucepan, combine mash with lemon juice, sugar and cinnamon, place on moderately strong fire. Bring to a boil. Turn down the heat and cook about 30 minutes, until the mixture thickens and evaporates slightly. Cool to room temperature and store in a sterilized jar no more months.
- For caramel. Preheat the sugar in a saucepan on average fire until golden brown. Stir until all the sugar will melt and begin to turn amber. Set a faint fire, add butter and mix. Be careful – the mixture will foam. Then add cream, vanilla extract and salt, stirring everything. Cook for 5 to 10 minutes until the sauce will become homogeneous. It will need to be disturbed often! Give caramel cool to room temperature, then pour into a glass jar and keep in the refrigerator for no more than 2 weeks.
- For pancakes. In a large bowl, add flour, both types sugar, salt, milk, eggs and melted butter, mix thoroughly. Heat a large frying pan over medium heat. Lightly grease with vegetable oil and pour into a center ladle dough. Tilt the pan by rotating in a circle to make the dough flowed into a pancake. It should be very thin, about 22 cm. In diameter. Cook until golden brown for about 1 minute. with each side. Put on a plate. Fry the remaining dough to it turned out about 20 pancakes.
- Collect the cake. Put the pancake on the cake stand and spread 3-4 tbsp. l mascarpone. Put another pancake on top, grease 3-4 tbsp. l caramel sauce. Put the pancake on top again and spread on it 3-4 tbsp. l applesauce. Repeat the process until 20 pancakes are laid out. Put the pancake cake to harden in refrigerator for at least 3 hours (preferably at night). Before serving remove from the refrigerator and let stand for about 20 minutes to make the cake warmed up. Sprinkle with sea salt on top for saturation.
