Festive pancake cake stuffed with smoked salmon, eggs and capers, each layer is smeared with cream cheese.
In this puff cake with smoked salmon and spicy creamy cheese pancakes form both “cakes” and sides. Because pancakes can tear, we suggest choosing the best ones for the cake Total. Smear the rest with your favorite jam, roll and eat in as a sweet snack.
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Time: 2 hours. plus brewing time Difficulty: medium Servings: 6 – 8 The recipes use measured containers with a volume of: 1 cup (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:
Pancakes
- 3 large eggs
- 1 tbsp. premium flour
- 1.25 Art. whole milk
- 2 tbsp. l melted butter, plus for lubrication
- Special equipment: non-stick pan coated (25 cm.) and a round cake mold of 20 cm.
Cream cheese pasta
- 225 gr. cream cheese, room temperature
- 2 tbsp. l chopped capers
- 2 tbsp. l chopped gherkins
- 2 tbsp. l chopped dill
- 1 tbsp. l lemon juice
- 2 tsp lemon zest
- 1/4 Art. butter cream 33%
Upper layer
- 1/2 tbsp. cold cream fat 33%
- 2 tbsp. l chopped dill
- 1 tbsp. l chopped capers
- 1 tbsp. l chopped gherkins
- 2 tsp lemon zest
Filling
- 225 gr. thinly salted salmon, scotch smoked or salmon gravlax, gently tear into pieces by 2.5-5 cm.
- 2 tbsp. l lemon juice
- 1/2 tbsp. chopped red onion
- 3 large hard-boiled eggs, peel and grate grater (about 1.25 st. grated eggs)
Recipes with similar ingredients: pancakes, eggs, milk, cream, flour premium, smoked salmon, cream cheese, lemon juice, capers, pickled cucumber, dill
Recipe preparation:
- For pancakes. In a medium bowl, whisk the eggs and flour with a whisk. to uniformity. Slowly stir in milk, 2 tbsp. l warm water 1/4 tsp salt and a pinch of pepper. Cover the dough and place in refrigerator for at least 1 hour or overnight.
- Heat a non-stick pan (25 cm.) Over medium heat, grease with butter. In a pancake dough, mix 2 tbsp. l melted butter (the dough will look a little grainy, but this is normal). Pour 1/4 tbsp into the pan. dough and rotate to cover the bottom. Cook the pancake over medium heat for about 30 seconds, until the surface will not look dry, and the edges will begin to curl. Turn the pancake over with your fingers or a spatula and cook until brown spots, about 15 sec. Lay on the grate for cooling down. Repeat with the remaining dough to get 12 pancakes (they can be stacked on top of each other on a wire rack after cooling). Pancakes can be refrigerated overnight wrapped in film.
- For cream cheese cream pasta. In medium capacity mix cream cheese, capers, gherkins with a spatula, dill, zest and lemon juice, 1/4 tsp salt and a little pepper. Add cream and mix until smooth. Leave to stand at room temperature.
- Collect the cake. Round shape for cake (20 cm.) cover with cling film, leaving extra stripes on both sides 10 cm. Put 1 pancake (this will be the top of the cake, so select most successful) on the work surface and evenly lubricate 2 Art. l creamy spread. Put the pancake in the buttered form side up. Spread salmon slices evenly on a layer of paste, sprinkle about 1 tsp. lemon juice, sprinkle 1 tbsp. l Luke, then grated eggs – 1 tbsp. l with a slide. Repeat 6 times. Eighth pancake grease 2 tbsp. l creamy paste and place on the remaining layers cheese side down – this will be the bottom of the cake. Pull the strips cling film to raise the lace edges of the pancakes and completely cover the cake. Take a small cast-iron pan or large a glass measuring cup to pin the cake on top, giving it flat shape. Refrigerate for at least an hour or less. than for the night.
- Add topping. Remove the load from the cake, expand film. Grasping the long edges of the film, separate the cake from the mold. Flip the shape and place the pancake cake on top. Put on it serving plate and turn the cake on it. Cling film take it away. In a medium bowl, whip the cream with a hand mixer on moderate speed to steady peaks. Pastry Shovel gently spread whipped cream on top of the cake. In a small bowl mix dill, capers, gherkins and lemon zest. Sprinkle a layer whipped cream with this mixture, then with salt and a couple of pinches of pepper.
