Chocolate pancake cake with bananas. Pancake cake
Banana Pancake Cake! 🍌🥞
On Sunday night, after completing a selection of recipes for my culinary blog for the next two weeks, I, contented and happy, plunged into the world wide web. And then I saw him! 😍 A beautiful, appetizing, simply alluring banana pancake cake with yogurt cream and nut-caramel icing. 👌
It was already difficult to stop me. It was decided to restructure the work plan - because now I wanted to bake a banana cake as soon as possible.
And now I'm in the kitchen.
Making this cake is very easy, especially if you divide the whole process into 3 easy steps.
The first stage is preparing pancakes. To knead pancake dough, I always use a stationary blender, but you can also beat the dough using a mixer or a whisk, after chopping the bananas on a grater. Baking pancakes from such dough is a real pleasure!
The second stage is to prepare the cream. And the cream - you will lick your fingers! And there are no subtleties here: just mix all the ingredients and beat until airy.
Last but not less important stage –preparing caramel icing. In my opinion, it is this amazingly tasty icing that is the highlight of the pancake cake.
In general, I dare not delay any longer 😉
Hurry to cook!
How to make banana pancakes:
1. Melt the butter in the microwave for 20 seconds. Slice a banana. Add all ingredients to a blender and whisk for 2 minutes until smooth. (see notes). The finished dough should stand for 10-15 minutes.
2. Preheat a frying pan and brush with vegetable oil. Start frying pancakes.
1. Whisk all the cream ingredients with a mixer for 15 minutes or until airy. The cream is ready. Make sure the pancakes are cool before assembling the cake. Place 1 tablespoon on each pancake. cream and spread evenly in a very thin layer. And so on until the end, until all the pancakes are over.
2. When the cake is assembled, put it in the refrigerator.
1. While the cake is in the refrigerator, prepare the icing. To do this, stir in the cream, butter and sugar in a small saucepan. Place on the stove and cook for 10 minutes, until the mixture is slightly thick and takes on a nice caramel color.
2. When the frosting is cooked, remove it from the stove, add the chopped nuts, salt and stir. The glaze is ready. Put it in the refrigerator, it should cool well before covering the cake.
3. When the icing has cooled down, coat the cake evenly and refrigerate for another 10 minutes. Done!
Ingredients
- For banana pancakes:
- Butter - 4 tablespoons
- Banana - 1 bol. or 2 is small.
- Milk - 235 ml.
- Flour - 95 gr.
- Eggs - 4 pcs.
- Sugar - 25 gr. (2 tablespoons)
- Vanilla extract - 1/2 tsp
- A pinch of salt, grated nutmeg. nuts and cloves
- Cinnamon - 1/2 tsp
- For yoghurt cream:
- Cream cheese - 225 gr.
- Greek yogurt - 345 gr.
- Vanilla extract - 1/2 tsp
- For caramel-nut glaze:
- Heavy cream - 120 ml.
- Dark brown sugar - 50 gr.
- Butter - 15 gr.
- Walnuts - 50 gr.
- Vanilla extract - 1/2 tsp
- Salt - 1/4 tsp
Cooking instructions
- Melt the butter in the microwave for 20 seconds. Slice a banana. Add all ingredients to a blender and whisk for 2 minutes until smooth. (see notes). The finished dough should stand for 10-15 minutes.
- Preheat a skillet and brush with vegetable oil. Start frying pancakes.
- How to make yoghurt cream:
- Whisk all the cream ingredients with a mixer for 15 minutes or until airy. The cream is ready. Make sure the pancakes are cool before assembling the cake. Place 1 tablespoon on each pancake. cream and spread evenly in a very thin layer. And so on until the end, until all the pancakes are over.
- When the cake is assembled, put it in the refrigerator.
- How to make caramel-nut glaze:
- While the cake is in the fridge, prepare the icing. To do this, stir in the cream, butter and sugar in a small saucepan. Place on the stove and cook for 10 minutes, until the mixture is slightly thick and takes on a nice caramel color.
- When the frosting is done, remove it from the stove and add the chopped nuts, salt and stir. The glaze is ready. Put it in the refrigerator, it should cool well before covering the cake.
- When the icing has cooled down, coat our cake with an even layer and put it in the refrigerator for another 10 minutes. Done!
Notes
1. Use a whisk or mixer instead of a stationary blender, but grind the bananas first.
Hello! It's good on the holidays - eat what you want! The bad news is that sometimes you yourself don't know what you want. For such situations, I offer you a win-win option - pancake cake with condensed milk. This is a wonderful dessert option that will help out both on weekdays and on holidays.
Pancake cake with condensed milk cream
Fragrant and fluffy pancakes can always be turned into a delicious filled pie. How to cook them, everyone decides for himself. Someone likes kefir baked goods, someone with boiling water, someone will prefer the classic version. I suggest the traditional recipe for pancakes with milk. The same goes for the filling, when the condensed milk version can be replaced with sour cream, cottage cheese or some other.
Ingredients:
- Milk - 400 ml
- Egg - 3 pcs.
- Flour - 250 gr.
- Sugar - 90 gr.
- Vegetable oil - 80 ml
- Butter - 250 gr.
- Condensed milk - 250 ml
Recipe
Pancake cake cream
For the cream I offer, we need butter and condensed milk. This is the easiest filling option for homemade baked goods.
Beat the butter softened to room temperature into a foam using a mixer. This must be done at low and then at medium speeds.
Pour condensed milk into the butter and continue beating. The semi-liquid mass will gradually begin to thicken and it is very important at this moment not to overdo it, and not to over-beat the cream, as the oil can stratify.
The finished cream holds its shape perfectly, has a gloss and a smooth structure. In the absence of liquid condensed milk, the cream can be made with a boiled analogue, in the same way, beating it with soft butter.
Shaping a tempting pancake dessert
Shape the cake on a flat platter. Smear each pancake with a thin layer of cream. To get a delicious dessert without distortions, try to make the thickness of the cream a little larger than the pancake.
Important. Do not place the cream on a hot or warm pancake, otherwise the butter will drip and the filling will go bad.
Advice. To give the dish an interesting taste, you can add a banana thinly sliced into rings in 2-3 cream layers.
To make the dish truly festive, let's complete its image. The remaining filling will go in a layer on the sides of the product.
Pour the icing over the top pancake, making the whole dish a chocolatey flavor. Don't worry about the icing dripping, let it run nicely on the sides of the cake.
When cutting the product, thin layers of dough alternating with cream will be clearly visible. I repeat that at home you can come up with a lot of layers for such a pancake cake. It can be sour cream with sugar, and delicate curd cheese - whatever your imagination tells you.
Take this recipe into service and bake a cake, if not now, then definitely for Shrovetide!
Ingredients
- wheat flour - 2 cups (faceted);
- chicken eggs - 1 large or 2 small pieces;
- kefir - 2 glasses (faceted);
- banana - 2 pcs.;
- sugar - to taste (but not more than 3 tablespoons);
- salt to taste;
- baking soda - 1.5 tsp;
- condensed milk - 300 g;
- refined sunflower oil - 2 tablespoons;
- ghee - for frying;
- vanillin to taste.
Cooking time: about 1 hour.
Yield: 8 servings.
Pancake cakes can be called desserts for lazy or very busy people. But what can you do if guests are almost on the doorstep, and you don't have time to prepare a full-fledged dessert, or you lack any necessary ingredients that are usually always required for making a classic (even the simplest) cake?
Pancake cake with condensed milk is the very dessert that will help you out at the right moment! Pancake cake, the recipe with condensed milk and banana on kefir, which is simple to the point of impossibility, will appeal to both adults and children, and, most likely, will become a frequent guest in your dessert menu.
How to make a pancake cake with condensed milk - a recipe with a photo step by step at home
Prepare the ingredients
So, first we need to puree the banana. We will add it directly to the dough. It will make the color of our future cakes a little darker, but the taste of this vanilla banana dough is just magical!
We will make the dough on kefir, then we will get more dense and voluminous pancakes that will keep their shape. You can, of course, cook thin pancakes in milk, the taste will not get worse, but you will need to cook at least 3 times more of them, which is no longer suitable for creating a quick cake.
Drive an egg into the banana puree, add salt and sugar and beat everything with a blender or whisk until smooth.
Add kefir to the banana-egg mixture and mix.
Add flour and sunflower oil to the resulting mixture and beat the dough until smooth (liquid sour cream) with a blender / mixer or a whisk. The oil is necessary so that future pancakes do not burn and do not stick to the pan.
Now add baking soda to the dough, beat the dough well again and let it stand for at least 10-15 minutes so that it is saturated with oxygen as the soda reacts.
After this time, heat up the pan and grease it with melted butter. The choice of this oil is quite justified: it does not burn out as quickly as regular butter, but at the same time it has an excellent taste and, by the way, even has more benefits than regular butter.
We bake our pancakes-pancakes in a frying pan over low heat on one side until all the bubbles burst.
Then we turn the pancake to the other side.
Thus, we prepare all our "cakes" for a pancake cake. By adjusting the amount of dough poured into the pan, you can adjust the thickness of the "cakes" accordingly. For our frying pan with a diameter of 17 cm for one pancake, I poured in the dough with a volume of 2/3 of the ladle.
The prepared pancakes must be allowed to cool, otherwise the condensed milk will simply drain from them onto the tray.
So, then we prepare a cream for a pancake cake with condensed milk. If you have the time, it is possible to whip condensed milk with banana and high-fat sour cream in proportions to your liking, or make a classic butter cream with condensed milk, for which half a regular can of condensed milk must be mixed with 200 grams of butter and beat until smooth masses. It is also possible to make a pancake cake with boiled condensed milk and use it both separately and in the same mixture with banana and sour cream.
However, in a hurry, this option is not very suitable. And in this situation, it is quite justified and possible to use ordinary, undiluted and not boiled condensed milk as a cream. One has only to take into account that in this case, you need to put less sugar, otherwise the cake made of pancakes with condensed milk will turn into an unattractive sugary dessert.
Since our pancakes turned out (should have turned out) are porous, they will absorb the cream rather quickly and greedily, which gives a significant plus: there is no need to wait until the cake is soaked. It is equally important that the sticky condensed milk very tightly connects the cakes to each other, and your cake will not fall apart under any circumstances!
So, we lay the layers and coat each pancake with condensed milk.
We collect in a similar way all our pancake cake with condensed milk and banana and pour condensed milk on top as well.
Next, we decorate our dessert. To do this, you can use berries, fruits, even dried fruits, nuts ... In general, everything that your imagination is great for. In order not to go beyond the thematic framework of the recipe, you can decorate the cake with fresh banana rings, as well as whole and crushed hazelnuts or any other nuts of your choice. You can also powder the cake with cocoa powder on top. It is irrational to use powdered sugar, since it is completely saturated with condensed milk and will not create a decorative element.
Our pancake cake with condensed milk and banana on kefir is ready! Hurry up to gather your guests at the table, pour warm tea or steaming coffee into mugs and treat yourself to this sweet delicacy. Bon Appetit!
We all love to eat pancakes, and this can be done not only by stuffing them or dipping them in sour cream, but also enjoying a real cake. I learned about this option for serving pancakes when I became a mother myself.
As a child, we didn’t eat that, unfortunately. I think that this delicacy would definitely be remembered on some birthday and on Maslenitsa.
It is important that we do not make a very porous dough for the cake, otherwise the filling will seep into the holes and run off onto the plate. We need it to stay in its place and keep its shape.
I wrote separately about the correct curd cream. They can not only grease biscuit or shortbread cakes, but also pancakes.
Remember that the ingredients for the dough must be warmed up, not from the refrigerator.
Pancake Ingredients:
- 3 eggs
- 250 gr flour
- 700 ml milk
- 20 grams of sugar
- 1 tsp baking powder
- 1/3 tsp Salt
For the cream:
- 600 gr of cottage cheese
- 500 gr cream (33-35%)
- 2 tbsp Sahara
- 1 pack of vanillin
We begin to prepare the dough: we drive eggs at room temperature into warm milk.
Add sugar and salt to the egg mass.
Separately sift the flour and pour the baking powder into it.
Mix with liquid ingredients. We leave the whole mass aside a little so that the gluten swells, and the dough is more elastic.
Now we begin to prepare the cream: we take soft cottage cheese and grind it through a sieve.
Pour the cooled cream into a container, mix with sugar and vanilla and begin to beat until firm.
First, turn on low speed, then gradually increase it.
The mass will turn out like this.
Put the cottage cheese in it and mix for a couple of minutes. You will get a thick cream in which there is a spoon.
Now we start collecting treats.
Spread a spoonful of cream on the cooled pancake. Then on top of the first with cream we spread the second and so on. As if greasing the cakes.
We send the finished dessert to the refrigerator for several hours.
Condensed milk cake recipe
Condensed milk is a favorite and affordable product. But, to slightly dilute the sweetness and give it a shape, you need to add butter and sour cream.
Also, this cream can be used for any desserts.
Pancake Ingredients:
- 1 liter of milk
- 400 gr flour
- 3 eggs
- 2 tbsp granulated sugar
- 1 tsp soda
- 4 tablespoons vegetable oil
For the cream:
- 30 g butter
- 1 can of condensed milk
- 100 gr sour cream
We make egg foam with sugar and salt. Pour it into milk and sift flour and soda there. Before baking, add vegetable oil to the mass.
We are waiting for the mass to thicken a little. Then pour the dough into a hot pan and bake pancakes.
All the nuances of baking mass are described here.
Melt the butter a little, mix it with condensed milk and sour cream. When a homogeneous consistency is formed, put it in the refrigerator to thicken.
We take the finished pancake, grease its surface with cream. You don't have to go to the edges to prevent the cream from dripping.
And so we alternate layers.
Cooking with custard
There is a separate article on custard. There the nuances of its preparation are described in more detail.
It is quite simple itself, but it takes a little time for itself.
Ingredients:
- 4 large eggs
- 440 ml milk
- 250 gr flour
- 4 tablespoons Sahara
- 6 tbsp vegetable oil
- ½ tsp salt
For the cream:
- 400 ml milk
- 6 tbsp Sahara
- 3 tbsp flour
- 100 gr butter
- 1 egg
- vanillin
Mix warm milk with eggs, sugar and salt.
We introduce flour and vegetable oil with constant stirring.
We leave the dough for 30 minutes, then we go to bake the pancakes in a hot frying pan, turning on medium heat.
We make the cream like this: mix flour, vanillin, sugar and an egg. It is more convenient to do this with a mixer. You should get a homogeneous mass.
We heat the milk on the stove until it boils and immediately carefully add it to the dough. Thus, brewing it.
Now we put all this mixture on the stove and heat it up. The cream should thicken, then add butter to it.
After cooling down, put the bowl in the refrigerator for half an hour.
Now we begin to collect the cakes.
But first, let's make all the circles the same size. To do this, we will select a plate of a suitable diameter and a sharp knife. Cut off the protruding edges of all pancakes around the circumference of the plate.
Put two tablespoons of cream on each cake.
We coat the sides well and decorate the surface.
You can sprinkle with coconut, grated chocolate, or garnish with icing.
The cake must be refrigerated for an hour to keep its shape well.
Delicious pancake cake with sour cream
There is sour cream in almost every home, this product is unique because it is suitable for preparing a large number of dishes. Often it is simply mixed with sugar, but sometimes it is used to dilute the sugary sweetness of condensed milk or to stir cream cheese.
We will bake 10 pancakes in advance and cool them.
For the cream:
- 250 gr 20% sour cream
- 2 tbsp. l. Sahara
- 1 tbsp Vanilla sugar
For pancakes, you can take the proportions of ingredients above. If you bake with kefir, then the ingredients are indicated. You might want to use or.
We start kneading the cream.
Beat the cooled sour cream with sugar until it is completely dissolved.
But not very long, so as not to get oil and serum. Usually a couple of minutes are enough.
We begin to spread the finished mass. Put the collected dessert in the refrigerator.
How to make a chocolate pancake cake at home
Chocolate pancakes set off beautifully curd cream. To prepare them, you need cocoa or chocolate.
If you have a bar of chocolate, break it into pieces, mix a little with milk and send it to melt in a steam bath or in the microwave. Then pour into the dough itself.
Today we will take cocoa powder for the recipe.
For the test:
- 0.5 l milk
- 3 eggs
- 2 tbsp sunflower oil
- 1 cup flour
- 2 tbsp cocoa
- 2 tbsp Sahara
- some salt
For the cream:
- 100 ml heavy cream (from 33%) or homemade sour cream
- 300 gr of cottage cheese
- 100 gr icing sugar
- vanillin
We start the dough. To get it right the first time, we warm milk and eggs at room temperature.
Combine all the ingredients in a bowl. When adding flour and cocoa, you need to regularly work with a whisk or mixer. We don't need lumps here at all.
We bake this dough in a dry, very hot frying pan.
While the finished cakes are cooling down, we begin to make the curd mass.
We take chilled sour cream or cream. Pour a little into the cottage cheese, beat the rest separately with sugar.
If you have homemade fatty sour cream, then it is better to do it with a whisk so as not to get butter.
Mix cottage cheese with sour cream and vanilla. Put the whipped cream or sour cream into it.
Put the entire bowl in the refrigerator for at least twenty minutes.
Now we begin to collect the treat, alternately greasing the cakes.
Sweet recipe with mascarpone
It is very popular for making sauces and fillings. It keeps its shape perfectly and has a delicate salty taste. In combination with sweet additives, an excellent cream for desserts is obtained.
We bake pancakes according to the recipes described above. They need at least 10 pieces.
For the cream:
- 600 gr mascarpone
- 200 ml condensed milk
- 3 tbsp liquor
- 100 g of chocolate for decoration
Beat the mascarpone until fluffy. Without stopping whipping, we pour in milk and liquor.
You should get an airy consistency.
On each circle, we begin to spread the cream until we use up all of it.
You can decorate with grated chocolate or icing.
Banana pancake cake with yoghurt and walnut glaze
Now let's create a real wonder of pancake sweet cake. We will not only bake unusual cakes, but we will also make the filling itself not simple.
This cake will need to purchase more ingredients, so it will come out more expensive than the ones described above. But on the other hand, for sure, all those who try it recognize you as a real miracle worker.
For banana pancakes you need:
- 1 large ripe banana
- 4 tablespoons butter
- 235 ml milk
- 95 gr flour
- 4 eggs
- 2 tbsp Sahara
- cinnamon, nutmeg
- 225 gr cream cheese
- 345 grams of unsweetened "live" yogurt
- 65 grams of sugar
- some vanillin
- 125 gr heavy cream from 33%
- 50 g brown sugar
- 15 g butter
- 50 gr chopped walnuts
The banana needs to be cut and mashed until puree.
Then combine it with the rest of the ingredients and mix until smooth.
We put the dough in the refrigerator for at least an hour. After this time has passed, take out the mass and beat it well.
Bake in a hot frying pan until golden brown.
To prepare the cream, cream cheese must be whipped until lightness is formed. Then pour in the yogurt with sugar and vanilla. We continue to whisk. Cool the finished cream for about half an hour.
We begin to collect the cake, smearing the pancakes with cream.
We will decorate with delicious glaze with walnuts. You can grind the nuts in a coffee grinder or blender.
If these assistants are not at hand, then we will use a plastic bag and a rolling pin. Put nuts in the bag and go over them with a rolling pin, like a dough.
Beat butter, cream and sugar, then put on fire and bring to a boil. After that, reduce the heat to minimum and cook for another 10 minutes.
We introduce nuts and vanillin. Fill the cake with icing immediately.
You can also not lay the pancakes on top of each other, but roll them up.
Place them on top of each other or in a mold and top with cream, jelly or icing.
I want to add that taking any of these recipes as a basis, you can start experimenting. For example, add Japanese tea to the dough, which is ground into powder, then the cakes will be softly green.
Or bake colorful pancakes and collect rainbow treats.
Just divide the regular dough into several cups and add natural colors to them: turmeric, blueberry or cherry juice.
Bon Appetit!
