Table of contents:
- Ingredients for making pancake cake with curdled milk and raspberry jelly
- Method of making pancake cake with curdled milk with raspberry jelly
Pancake cake with curdled milk with raspberry jelly is a simple and affordable dessert that you can prepare both at home and in the country, especially when raspberries are ripe. According to this recipe, raspberry jelly turns out to be very thick and incredibly tasty. Pancakes, sealed with jelly, hold their shape, and the sliced pieces of pancake cake really look like a solid puff cake. It remains only to prepare whipped cream or sour cream for it.
Raspberry jelly can be cooked not only from fresh berries. If last year's frozen harvest remains, then it's time to put it into action. I did not notice any differences between frozen and fresh raspberries, the jelly turned out to be delicious in both cases.
- Cooking time: 1 hour + 2-3 hours for soaking the cake.
- Servings: 6
Ingredients for making pancake cake with curdled milk and raspberry jelly
For the pancake dough:
- 230 ml of yogurt;
- chicken egg;
- 35 ml olive oil;
- 170 g wheat flour;
- 35 g oatmeal;
- 55 g corn flour;
- 5 g baking powder;
- salt, butter.
For raspberry jelly:
- 300 g frozen or fresh raspberries;
- 150 g granulated sugar;
- 50 ml of water;
- 20 g of potato starch.
Method of making pancake cake with curdled milk with raspberry jelly
Separately mix the liquid ingredients of the dough - yogurt, olive or vegetable oil, an egg and 1/2 teaspoon of salt. Beat the ingredients until the mixture is smooth.
Combine dry ingredients in a separate bowl - wheat flour, baking powder, corn flour and oatmeal.
Little by little, add liquid ingredients to a bowl of flour, knead the dough. If it turns out to be too thick, add a little more yogurt. In consistency, it should be quite liquid so that it spreads well in the pan.
Heat a thick-bottomed pan well, preferably cast iron. Lubricate it with a thin layer of fat or vegetable oil for frying. One pancake - two tablespoons with a slide of dough, bake for 1-2 minutes on each side. We put the finished pancakes in a pile, grease each with a generous portion of butter, which should be a lot, otherwise the cake will be dry.
Cooking thick raspberry jelly. Put frozen berries or fresh raspberries in a saucepan, add a little water, bring to a boil, cook for 3-4 minutes, then rub through a fine sieve.
Stir potato starch in cold water and pour it into boiling raspberry juice in a thin stream. Stir so that no lumps form, cook for 3-4 minutes over low heat.
Raspberry jelly, prepared according to this recipe, turns out to be very thick, you can eat it with a spoon, as in an old fairy tale. Stir the jelly so that it does not become covered with a film, and you can collect the pancake cake.
We coat each pancake with a thick layer of raspberry jelly, put the pancakes in a neat pile.
We put a flat plate on the pancakes, put a load on it, put it in the refrigerator or just in a cool place for several hours.
Cut the finished cake in portions, pour with jelly and serve with sour cream or whipped cream, decorate with a mint leaf.
Pancake cake with curdled milk with raspberry jelly is ready. Bon Appetit!
