Hearty and original pancake cake with delicate orange cream – This is a great option for a festive dessert at Shrovetide. Despite the fact that it is made from pancakes, the dessert does not seem heavy or same bold. Why? Because it is perfectly complemented by air cream. All this together creates a harmonious dish, which же довольно просто приготовить. 
Time: 1 hour. 30 min. Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 8 yolks of large eggs
- 2/3 Art. granulated sugar
- 3 tbsp. l corn starch
- Finely grated zest of 2 oranges and juice of 4 oranges
- 2 tbsp. l lemon juice
- A pinch of salt
- 4 tbsp. l (60 gr.) Butter, chopped in small in pieces
- 1 tbsp. cold cream
- 3 tbsp. l powdered sugar
- 1/2 tsp vanilla extract
Pancakes
- 1.5 tbsp. wheat flour
- 3 large eggs
- 2 tbsp. milk
- 4 tbsp. l melted butter, some more butter for frying
- 1/4 Art. granulated sugar
- 1/4 tsp salt
- Whipped cream and grated orange peel, for decoration cake
Recipes with similar ingredients: eggs, sugar, starch, oranges, lemon juice, butter, cream, icing sugar, vanilla extract, premium flour, milk
Recipe preparation:
- Prepare the filling. To do this, beat in a saucepan medium sized egg yolks, granulated sugar, corn starch, zest of orange, orange juice, lemon juice and salt. Cook on medium heat, stirring constantly with a spatula until the mixture starts boil and will not become as thick as pudding. It will take about 10 to 12 minutes. Remove from heat, add butter, wait until it melts. Pour the filling into a large bowl through sieve with small holes, pushing it with a spatula through holes. Cover the filling with plastic wrap and cool about 2 hours until it hardens.
- Make pancake dough at this time. With help blender mix flour, eggs, milk, melted butter, sugar sand, vanilla and salt. Cover the finished dough and leave for an hour. So, pancakes will not become tough.
- Finish the filling. Whip the cream in the mixer large bowl at moderately high speed for about 1 minute, until they do not thicken. Pour powdered sugar and beat until firm peaks (this will take 1 minute). Add vanilla, mix. Fourth mix whipped cream with orange custard, cover and Leave in the refrigerator for an hour.
- Make pancakes. Cover the baking tray parchment paper. In a medium heat, heat the pan with non-stick coating. Lubricate it with butter, then pour in the center of the pan a quarter cup of pancake dough. Scroll pan to spread the dough evenly. Toast for minutes until the pancake turns golden. Pry the edges of the pancake spatula and turn it over. Cook another 30 seconds while another the side will not become rosy. Put the pancake on the prepared a baking sheet. In the same way, make pancakes from the remaining dough. If necessary, add a little oil to the pan. Total should get about 16 pieces.
- Put the first pancake on the dish. Lubricate it 1/4 tbsp. fillings distributing it evenly over the entire surface. Do the same with other pancakes and filling. Put the finished cake in the refrigerator for the night. So, it will be easier to cut. Decorate before serving pancake cake with whipped cream and orange zest.
