Pancakes and warm pancake cake-souffle

Description

Shrovetide is loved by many holiday, come down to us from ancient times. On Shrove Tuesday saw off winter and welcoming spring. During the whole pancake week (every day of which had its own name) it was customary to visit each other's homes on the pancakes. Invites you to a delicious pancake cake, and will share with you my blennie secrets.

Ingredients

Sugar

325 g
Milk

500 ml
Water

100 ml
Salt

0.5 tsp
Vegetable oil

4 ml
Butter
Chicken egg

2 piece
Yolk egg

5 piece
Corn starch

9 Tbsp
Flour

140 g
Soda

0.5 tsp
Vanilla

1 g
Lemon peel

0.5 tsp
Lemon juice

1 Tbsp
Drain

500 g

Cooking

Pancakes: make Sure to sift the flour, it is enriched with air and your pancakes will be fluffy and soft. This should be done directly before cooking the pancakes.

To make the pancakes turned out delicious, you must follow a certain sequence of their preparation. So: Mix the milk with water (can be prepared only with milk or only with water, and pancakes with milk is more delicious, and on the water more lush), so I choose a middle ground 100 ml milk and 100 ml of water. Soda added to the dough needs to cool in a separate bowl with lemon juice or dressing can be vinegar. Salt, too, to divorce in a separate container, then it is desirable to drain the saline solution.

To combine a mixture of milk and water with salt and soda, and a thin stream, stirring constantly, pour in the prepared flour. Separate the whites from the yolks (2 eggs), by the way, the eggs for the pancakes must be fresh. and before adding to the dough is sure to vzbivayte. RUB the yolks with 2 tbsp sugar and add to the dough and mix well. Proteins vzbit in a solid foam and gently add to the dough portions.

Add oil at the end, otherwise the pancakes to turn out tough and tasteless.

Beat a few seconds the whole mass.

It is very important what kind of pan will bake pancakes. It is desirable to calcine your pan with coarse salt and then simply wipe it with a dry rag. Since I added oil to the dough, I lightly grease them with the pan for the first pancake, and then baked without it.

For our recipe we need to bake 15 pancakes the size of the form 20 cm in diameter, and can be a little less.

Plum sauce: Cut plums in pieces (I split the plum in half, removed the pit and rubbed on a grater, skins from plums I threw). Mix plums with lemon juice, 180 g sugar zest and diluted in water 2 tbsp. starch 4 tbsp and placing in a saucepan with a thick bottom, cook on slow fire stirring constantly until the sauce thickens. Cool.

Cream: in a large bowl beat the egg yolks until white 5 PCs sugar 120 g, add the sifted starch 5 tbsp, salt (pinch) and mix well. Boil 400 ml milk in Small portions (1/4 of a ladle or tablespoons), add the hot milk into the yolk mixture, constantly stirring well., until the milk. Pour the mixture into a saucepan with a thick bottom, add a strip of peel (optional) and cook on very low heat stirring constantly until thick. To remove the zest. Cool.

Assembly: Place 2 pancakes in the form of a ring 20 cm in diameter greased, the bottom lay a baking paper. To grease with a thin layer of cream, then a thin layer of sauce, cover the following pancake grease cream sauce and so until all the pancakes. The top is not lubricated. Cake cover with baking paper and place the cake in the preheated oven. Bake at 160"C for 35-40 minutes, Guided by your oven!!!

The finished cake to release from the form, pre-cut hips. The top of the cake sprinkle sah. powder.

Help yourself!.

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