Pancake cake with banana. Pancake cake with bananas

Chocolate pancake cake with curd cream

Thick curd cream is suitable for layering biscuits, because they can be additionally soaked in syrup. For pancake cake, it is better to use a more delicate and airy creamy curd filling.

For chocolate pancakes you will need:

3 eggs;
40 g sugar;
3 g salt;
60 g cocoa powder;
10 g baking powder;
230 g flour;
750 ml milk.

The composition of the curd cream includes:

500 ml heavy cream for whipping;
100 g powdered sugar;
360 g of tender cottage cheese.

Step by step recipe:

Lightly beat the eggs with sugar and salt. Sift flour with cocoa and baking powder. Combine this mixture with eggs.
Bring the resulting thick dough to the consistency of pancakes, mixing in the recipe milk.
Bake thin chocolate pancakes in a lightly greased 24cm frying pan.
For the cream, beat cold cream with powdered sugar until fluffy.
Mix 2/3 of the whipped cream with the cottage cheese rubbed through a sieve. Layer the chocolate pancakes with the resulting cream.
Coat the top and sides of the cake with the remaining cream. Decorate the dessert with melted chocolate, berries and fruits.

Advice! To prevent the edges of the pancakes from drying out after baking, it is better to cover them on top with a large ceramic plate.

With curd cheese

Pancake cake with curd cream (a recipe that uses its analogue in the form of curd cheese) amazes baking lovers with its taste. The cake filling will additionally contain chocolate chips, which enhance the effect when served.

Composition of ingredients

Ingredients:

curd cheese – 250 g;
chicken eggs – 2 pcs.;
milk – 400 ml;
flour – 350 g;
heavy cream – 250 ml;
salt – 1/4 tsp;
dark chocolate – 100 g;
vegetable oil – 3 tbsp. l.;
sugar – 4 tbsp. l.;
powdered sugar – 100 g.

What can be added and changed in the composition

Instead of dark chocolate, you can add milk bar crumbs or coconut flakes to the filling.

Step-by-step cooking process

Place eggs in a blender bowl, add sugar and salt and beat for 4 minutes.
Next, you need to pour in the milk, turn on the machine at low speed for another 3 minutes. and start pouring in the flour that was previously sifted.
Lastly, add vegetable oil to the dough, stir until all lumps disappear and leave aside for a few minutes.
Pour the prepared dough into a dry hot frying pan in parts, fry the pancakes on both sides.
While the baked goods are cooling, you need to whip the cream, always cooled in advance, to stiff peaks.
Add curd cheese to this mixture and run the mixer just a little at low speed so that the cream does not separate.
Chop the dark chocolate on the coarse side of a grater and add half of it to the filling, stirring with a spatula.
All pancakes should be coated with the resulting cream, placing one at a time on a flat dish in an even layer.

The rest of the filling should be applied to the sides of the cake and the surface.

Decoration and serving rules

Before serving, sprinkle the product with the rest of the chocolate chips. It is better to cut immediately before use, making sure to offer guests a cup of hot coffee or tea.

Chocolate pancake cake with custard

The delicate consistency of the custard milk cream turns the pancake cake into a real masterpiece. To make dough for simple pancakes, you need to take:

1 egg;
30 g sugar;
2 g salt;
200 ml milk;
160 g flour;
100 ml boiling water;
3 g soda;
20 g melted butter;
20 g cocoa powder.

List of ingredients for the custard layer:

400 ml or 2 tbsp. milk;
1 egg;
40-60 g sugar;
10-15 g flour;
7 g vanilla sugar.

Cooking order:

Whisk the egg with salt and sugar, pour in the milk and stir in the flour. The mixture will be quite thick.
Stir soda in boiling water and pour it into the dough. Stir everything quickly. Pour melted butter into the finished dough and add cocoa.
Prepare thin pancakes from the resulting dough. Stack them and leave them covered with cling film until you assemble the cake.
Place 300 ml of milk in a saucepan on the fire. Mix the remaining milk with the egg, sugar (including vanilla) and flour.
When the milk on the stove begins to boil, pour the milk-egg mixture into it in a thin stream. Boil the cream while stirring until it thickens.
When all the components of the dessert are ready, all that remains is to assemble the cake and decorate it to your liking.

Step by step

I offer an interesting option for serving pancakes. From just 8-10 pancakes we get a complete dessert for a large number of servings. Making a pancake cake is no more difficult than simply frying pancakes, and due to the fact that you will need very few pancakes, it will take even less time. To prepare the base of the pancake cake, that is, the pancakes themselves, we will need: 500 ml. milk, one glass of plain flour, 2 chicken eggs, one tablespoon of sugar, one tablespoon of vegetable oil (I prefer to use corn oil in baking, it has a milder taste than sunflower), a pinch of salt. To prepare the filling you will need the following ingredients: 4 medium bananas, 300 g sour cream, 4 tablespoons of sugar and 2 tablespoons of cocoa powder for decorating the finished cake.
Break both eggs into a deep bowl, add a tablespoon of sugar and a pinch of salt. The amount of salt and sugar can be adjusted to taste. Whisk all the ingredients.
Pour half a liter of milk into the resulting mixture and whisk until foam appears.
We begin to gradually introduce flour. Pour a small amount of flour and beat with a whisk, repeat this action until you have completely added a glass of flour to the dough.
Pour a tablespoon of corn oil into the prepared pancake dough (can be replaced with olive or regular sunflower oil) and beat thoroughly.
We bake pancakes. Before baking the first pancake, grease the pan with butter or vegetable oil. When baking the second and subsequent pancakes, you no longer need to grease the pan; the oil contained in the dough will be enough.
In parallel with baking the pancakes, we prepare the filling. Peel the bananas and cut into thin slices.
Preparing the cream. Place 300 g of sour cream in a deep bowl and add 4 tablespoons of sugar to it.
Mix sugar and sour cream until smooth.
Let's start assembling the pancake cake. Take the first pancake and spread it with sour cream.
Place banana slices on top of the sour cream. Cover with the second pancake and repeat the operations with cream and banana. We continue in this sequence until the pancakes run out.
We generously grease the last pancake with cream and coat the sides of our cake with cream.
Sprinkle cocoa powder on top of the cake. Let it brew a little and serve. Bon appetit!

Chocolate pancake cake with sour cream

The pancakes for this baking come out with a mega-chocolate flavor due to the fact that the dough contains not only cocoa powder, but also dark chocolate. The proportions of the ingredients will be as follows:

3 eggs;
50 g powdered sugar;
80 g dark chocolate;
500 ml milk;
20 g cocoa powder;
40 g butter;
3 g salt;
200 g flour.

To prepare sour cream, prepare:

400 g of fat sour cream (preferably homemade);
90 g powdered sugar.

Progress:

Place half of the milk in a water bath along with chocolate and butter. Heat everything until the ingredients are completely combined.
Combine the rest of the milk with the bulk ingredients and beaten eggs.
Combine both components of the dough, mix everything thoroughly and leave for 2-3 hours at room temperature.
Then use the resulting dough to bake 18-20 pancakes with a diameter of 19 cm.
For the cream, beat sour cream and powdered sugar until fluffy. Layer the pancakes with the resulting filling and cover the top of the cake with it. Before serving, keep the dessert in the refrigerator for 2-3 hours.

Advice! If you can’t buy full-fat sour cream, you can make cream from a product with a lower fat content. To do this, sour cream is weighed out in a colander lined with gauze.

Chocolate lovers can add crushed Oreo cookies to the sour cream or make the cream completely chocolate by adding cocoa powder.

Pancake cake with yogurt and cream cheese

The recipes, which we hope you have already read above, are ideal for everyday use. This dessert can be eaten in a close family circle, treated to girlfriends, or pampered for good grades. For special occasions, naturally, you should prepare something more original and sophisticated. However, if you have absolutely no time to create culinary masterpieces, do not rush to buy sweets in the store. Bake pancakes, whip up soft yogurt cream and cook glaze. The whole process will take at most 40 minutes, but the result will delight not only you, but also your hungry guests. We guarantee that everyone will leave happy and happy.

large banana - one piece
melted butter - four tablespoons
240 milliliters store-bought milk
flour - 100 grams
four eggs
two spoons (large) brown sugar
salt
add vanillin to taste, usually ½ teaspoon is enough
cinnamon - optional
olive oil - for greasing the pan
a pinch of cloves (buy ground)
four grams of nutmeg

230 grams of soft cream cheese
70 grams of powdered sugar
350 grams of natural yogurt
a pinch of vanilla sugar

Decoration (butter icing):

50 grams of sugar (meaning brown)
120 milliliters high fat cream
a piece of butter - no more than fifteen grams
a handful of chopped walnuts

“Everything perfect is ridiculously simple” is the motto of this dish. To bake a pancake cake, you do not need to have superpowers, be a practicing chef or have culinary talent. All you have to do is study the recipe and follow the instructions. Even the great Julia Child, who at one time changed all Americans’ ideas about food, noted that anyone can learn to cook, the main thing is to have clear recommendations at hand. By visiting this site, you have found an excellent assistant, thanks to whom cooking will become closer and more accessible. Let's not get distracted, and let's move directly from theory to practice.

Please note that all products should be at room temperature - then the dough will beat more easily and the mass will be more homogeneous. So chop the butter into pieces and place it in a blender bowl. Then break the banana here with your hands and turn on the device. Add the remaining ingredients necessary for making pancakes into the resulting fruit and cream puree, namely: warm milk, chicken eggs, as well as brown sugar, just a little salt, vanillin, cloves and nutmeg. Decide for yourself whether to add cinnamon or not. Now that all the ingredients of the dish have been assembled, beat them into a not too dense homogeneous mass - this will be your dough. It should be left for at least an hour, covered with cling film, then the pancakes will turn out more tender.

When starting to bake, first coat the inside of the pan with olive oil. Then try baking your first pancake: pour half a ladle of batter and distribute it over the entire bottom of the pan, turning it from one side to the other. Once the product is browned, turn it over and fry for one minute. Using the same technology, prepare the remaining pancakes.

While the beautiful golden creations are cooling, combine the cream cheese, sugar, a pinch of vanilla and yogurt in one bowl and whisk until a thick, light mixture forms and no lumps are present. Generously grease the pancakes with the resulting cream, placing them one on top of the other. Use the remaining sweet sauce to coat the product on all sides. While it is soaking in the refrigerator, you have enough time to cook the icing, which will later need to be used to decorate the cake.

Using a special whisk and working from bottom to top, beat the cream with softened butter and sugar. Gradually increase the speed until perfectly smooth. Now put the cream on low heat and keep it on the stove for about ten minutes, stirring regularly. At the very end, add vanillin, table salt and walnuts to your taste. Before this, the latter must be dried in a frying pan and ground to flour in a blender. Before the glaze sets, pour it over the banana pancake cake and let it sit.

We hope these simple recipes will take root in your kitchen for a long time. Usually pancakes are eaten simply with sugar, homemade jam or condensed milk. For more special occasions, housewives stuff them with delicious, expensive fillings: salmon, red and black caviar, curd mass mixed with fresh berries or fruits. Everyone fantasizes in their own way. But, you must admit, sometimes you want variety - it’s at such moments that it wouldn’t hurt to please your household with a sweet dessert with bananas.

If you've already gotten the hang of it and know which pancakes work best for you, make them. The most common dough is based on kefir, milk, whey, and is often made with the addition of mineral water. In the same way, you can choose absolutely any cream: sour cream, cream, even custard. Then grease the products with it and get a cake. Learn, fantasize and add your own personal “zest” to your food, because sometimes the craving for experimentation gives birth to the most unusual dishes.

Pancake cake can be a great option for a treat if you don’t want to bother with a sponge cake or don’t have an oven. The recipe for this cake is extremely simple and requires only preparing the required amount of pancakes and cream filling. There are many varieties, it all depends on taste preferences. In a pancake cake with bananas, the banana itself can be included either as a whole fruit or as part of a cream or pancake batter. Among other things, banana goes well with chocolate, condensed milk, sour cream and nuts. Below you will find several recipes for this wonderful dessert.

Chocolate pancake cake with condensed milk

The pleasant caramel taste of boiled condensed milk cream perfectly complements chocolate pancakes. A cake made from such ingredients is not cloyingly sweet, but juicy, tender and quite filling. To bake pancakes for a treat, you need to take:

1000 ml milk;
2 eggs;
sugar - to taste;
2-3 g salt;
2-3 g of soda;
300 g flour;
20 g cocoa powder.

For condensed milk cream, take:

250 g boiled condensed milk;
50 g butter;
100 g fatty or weighed sour cream.

How to cook:

Knead pancake dough from the products listed in the list of ingredients. Let it sit for a couple of hours at room temperature so that the gluten in the flour begins to work and all the lumps disappear. Then bake a stack of chocolate pancakes.
Place boiled condensed milk, softened butter and sour cream in a deep bowl. Beat all products with a mixer until smooth. Spread the resulting cream over the cakes and stack them.

Additionally, you can put sliced bananas, crushed nuts or chocolate chips in the layer between the pancakes.

Chocolate pancake cake with banana cream

The combination of bananas and chocolate can be called classic. For tender chocolate pancakes made with milk and kefir, prepare:

800 ml milk;
500 ml kefir;
4 eggs;
100 g sugar;
150 ml boiling water;
80 ml vegetable oil;
4 g soda;
60 g cocoa powder;
350 g flour or until desired consistency.

For delicious banana cream:

450 g condensed milk;
250 g sour cream;
40 g corn or potato starch;
6 bananas;
5 g vanillin.

Cooking sequence:

Grind the eggs with sugar, pour in kefir, milk and sifted flour with soda and cocoa. Next, pour in boiling water and stir quickly. Let the mixture sit for a while.
Add vegetable oil to the prepared dough, stir and bake thin lacy pancakes.
Peel the bananas and puree them in a blender. Add the remaining ingredients for the cream to them. Over moderate heat, bring the mixture until thickened, but do not boil.
Cool the cream and assemble the cake. You can cover the baked goods with a layer of chocolate glaze or decorate them in another way.

Often the pancake cake looks like a mound on a serving plate due to the thin edges of the pancakes. To avoid this, it is better to cut all the pancakes onto a plate with a slightly smaller diameter than the frying pan.

Banana pancake cake with sour cream

A dish like pancakes can be found among almost all nations. For example, yeast dough is popular among the Western Slavs - the Czechs, and products prepared in the Russian style are fluffy, airy and incredibly tender. For this you can use not only wheat, but also oat, buckwheat or barley flour. It is recommended to knead the dough semi-liquid, otherwise the pancakes will come out too thick, they will brown on top and remain raw inside.

If you decide to make a dish with filling, feel free to select absolutely any products for this. For a noisy feast with friends, stuff it with salmon, red caviar or meat, for example, finely chopped pork or chicken fried with vegetables. For tea, you can serve pancakes with fruit, sprinkled with powdered sugar or poured with chocolate sauce. But there is another very simple, but incredibly delicious option - to assemble a cake. You will need bananas, sour cream and, of course, this recipe. Let's start?

For the pancake test:

five milliliters of vegetable oil
100 grams of white flour
salt
three large spoons of granulated sugar
two domestic eggs
300 milliliters of non-cold milk
four large bananas

350 milliliters medium fat sour cream
powdered sugar - at your discretion
vanillin - optional

half a chocolate bar or cocoa

Before you start your culinary creativity, remember the saying that “the first pancake is always lumpy,” so don’t be upset if your debut doesn’t turn out the way you would like. To make the dough, first sift the flour into a large bowl. Then make a hole in it and pour the pre-beaten eggs into the resulting funnel. Now add slightly warmed milk, add granulated sugar and table salt. Gradually combine the products into a homogeneous fluffy mass, carefully working with a spoon or kitchen whisk. You shouldn't have a single lump left. When you have done it, add vegetable oil and beat all the ingredients again. Then cover the dish with cling film or a lid and set aside for fifteen minutes.

To prevent the products from sticking to the pan during baking, pour table salt into it and place on low heat. Warm up for no more than a quarter of an hour, then remove excess, wipe the metal surface with a dry towel and lubricate with vegetable oil. Now start baking pancakes: pour out a little less than half of the batter, turn the pan so that it spreads, and brown the product on both sides. When it turns a beautiful brown-golden color, carefully remove it with a wooden spatula and place it on a flat plate. Make the rest of the pancakes in the same way until you have used all the batter.

The cake making process has almost come to an end. All that remains is to make a delicate cream and assemble the product. So, thoroughly grind the powdered sugar with sour cream, then beat everything with a whisk, after adding a little vanilla. The resulting mass should be fluffy and homogeneous. Grease the first pancake with it, place bananas cut into very thin circles on top so that they fit snugly against each other. Apply the cream again and cover it with the second pancake. Next, follow the same scheme - this way you should end up with a tall, beautiful cake. Treat the edges and sides of the product with the remaining sour cream and sprinkle with cocoa.

You can decorate the dish at your discretion: use cocoa, finely grated milk or dark chocolate, crushed peanuts or walnuts. If time allows, make a flavorful sweet glaze. No matter how much you would like to immediately taste the finished product, you still have to be patient a little. After all, it should be soaked, so set it aside for 60 minutes, but do not put it in the refrigerator. Then brew tea and invite everyone to the table, because every family member should try the delicious dessert. Bon appetit!

Chocolate pancake cake: recipe with cherries

Outwardly, this dessert resembles the popular “Monastery Izba” cake, but it is much easier to prepare, since instead of cake layers, thin chocolate pancakes are baked in a frying pan in the oven. They can be prepared according to any of the above recipes. You can use canned or frozen cherries for the filling.

What you will need for pancake dessert with cherries:

21 chocolate pancakes;
800 g pitted cherries;
500 ml fatty or weighed sour cream;
150 g powdered sugar;
80 g melted chocolate for decoration.

Cooking steps:

Thaw the cherries and place in a colander to drain excess liquid (juice or syrup).
Beat the chilled sour cream at medium speed with the powdered sugar.
Place cherries in a row on the edge of the pancake and wrap everything in a tube. Make 21 such blanks.
Place seven pancake tubes on a serving plate and coat them with sour cream. Next, lay out the tubes in a heap, reducing their number in each row: 6, 5, 4, 3, 2 and 1.
Cover the cake with cream on all sides and put it in the refrigerator for 2-3 hours. When the sour cream has set well, decorate the dessert with a thin chocolate web on top.

How to cook “Pancake Cake with Banana” step by step with photos at home

To make pancakes we need flour, eggs, sugar, salt, sour cream, vanillin, butter and baking powder.

In a bowl, mix eggs with sugar, vanilla and sour cream.

Add melted and cooled butter, sift flour with baking powder. Add salt.

Stir the dough until smooth.

Lightly grease the pan with oil and pour in about half of the batter. Fry the pancake until the surface becomes covered with small pores and becomes dry.

Then flip the pancake over.

Fry all the pancakes and stack them on a plate.

To prepare the cream, we need milk, flour, eggs, vanillin, sugar, butter and bananas.

Pour 1/2 milk, eggs, flour into a saucepan and whisk thoroughly. Place the mixture over low heat, pour in the rest of the milk and, stirring continuously, bring the cream to the desired thickness. Then cool the cream.

In a food processor, beat soft butter and chopped bananas, gradually add cooled custard.

Place pancakes on a plate one by one and brush them with cream.

The finished cake can be sprinkled with crushed cookies or biscuit crumbs. Decorate as desired and let stand for 2 hours to soak. Bon appetit!

Banana Pancake Cake!