Cake pancake Muscovy

Description

What's it like? Pancakes with custard cream and fruit Easy dessert for summer. Looks very impressive. Recipe peeped on the positive channel of the kitchen.

Ingredients

Milk

325 ml
Chicken egg

2 piece
Sugar

50 g
Flour

115 g
Vegetable oil

20 g
Salt
Vanilla
Cocoa powder

15 g
Milk

430 ml
Water

120 ml
Gelatin

20 g
Sugar

100 g
Yolk egg

2 piece
Corn starch

20 g
Cream

250 g
Salt
Vanilla
Fruit

500 g

Cooking

Cocoa sifted together with the flour. Mix well. Add the sugar, the egg yolks. Put vanilla and salt. Gradually pour in the milk. Stir with a whisk or electric mixer, to avoid lumps. Add to the oil. Leave the dough for 15-20 minutes to swollen gluten. Bake in the pan thin pancakes.

Gelatin cover with water and leave to swell. Starch, mix with sugar and salt. Add the yolks and stir well. Pour in the milk. While stirring the mixture boil and thicken. To turn off the heat. Put swollen gelatin and vanilla, all stir well. Contact cover with plastic wrap and leave to cool to room temperature.

Cold cream beat until fluffy. Solid peaks we don't need.

To introduce the cream into the cooled cream. Stir gently.

Form to pave pancakes overlap. The diameter of my 20 inches. The edges of the pancakes should hang. On the bottom, too, to put pancake. We need to not have spaces.

Pour a third of the cream and lay a third of the fruit.

In each pancake, pour 2 tablespoons of the mousse and put some slices of different fruits.

Assemble the pancake bag.

Stacked bags in the shape on top of the cream and gently push. Do so with all the pancakes, leaving one.

On top of the bags, put the remaining fruit and cover with the mousse.

Folded pancakes with cream and in the middle put the remaining pancake. Cover with film and put in refrigerator for 5-6 hours. I was 10 hours. Get exempted from the form. Decorate at will. I decorated the pancake, whipped cream and fruit. Cut and surprise.

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