Description
Pancake cake with tender curd cream, tinned peaches and jelly is a wonderful dessert that will not leave anyone indifferent. Come and help yourselves ;)
Ingredients
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Chicken egg
2 piece
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Sugar
1.5 Tbsp
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Salt
0.25 tsp
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Milk
250 ml
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Vegetable oil
2 Tbsp
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Flour
1.5 cup
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Water
250 ml
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Cheese
220 g
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Sour cream
200 g
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Powdered sugar
80 g
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Jelly
1 pack
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Water
250 ml
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Peach
820 ml
Cooking
First you need to bake pancakes. For this egg whisk, mix with salt and sugar, pour the milk and oil, stir until smooth, add the sifted flour, stir, to avoid lumps. Add boiling water and knead thoroughly. Let the dough stand for 15-20 minutes Then bake the pancakes, if necessary, greasing the pan with vegetable oil.
Then prepare the cream: curd mash with a fork.
Add sour cream and powdered sugar.
Beat with blender until creamy.
Canned peaches cut into small pieces. Several whole peaches, leave for decoration.
Next, take the separable form (I have 20 cm in diameter). At the bottom lay a pancake. Top lubricated cream (1.5-2 tbsp) and distribute peach slices (1,5 tbsp).
On top lay another pancake and also grease with the cream and distribute the pieces of the pieces of peaches. Keep shaping the cake until the cream and peaches.
The last layer of cake, cover with a pancake. In hot water (250 ml) pour dry mixture for making jelly and mix thoroughly until dissolved.
Our future pour jelly on top of the pancake. Remove the cake in the fridge for 1.5 hours for gelation.
After hardening of the jelly, gently remove the form, if necessary, crop the edges of the pancakes. Decorate with sliced peaches.
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