Pancake turret with lemon-orange cream

Description

Little pancake turret, in which are simultaneously present and a citrus cream, and cream from boiled condensed milk.

Ingredients

Flour

4 Tbsp
Milk

250 ml
Sugar

1 Tbsp
Yeast

1 tsp
Flour

300 g
Milk

250 ml
Chicken egg

3 piece
Salt

0.5 tsp
Sugar

1 Tbsp
Butter

35 g
Lemon juice

50 ml
Orange juice

50 ml
Sugar

50 g
Orange zest

1 Tbsp
Chicken egg

1 piece
Butter

1 Tbsp
Condensed milk

100 g
Powdered sugar
Nuts

4 Tbsp

Cooking

1. Warm milk (250 ml), add yeast, 1 tbsp sugar and 4 tbsp flour. Stir well to avoid lumps. Cover the bowl and leave the dough to rise 2 times, in a warm place.

2. Whisk the eggs with salt in a bowl. Melt the butter, cool and mix with eggs.

3. Add the yeast mixture, the remaining flour and milk, knead the dough. Knead the dough for about 10 minutes if using a mixer, enough 5 min. Cover the bowl with the dough with a dry towel and put in a warm place to rise, ~30-40 minutes.

4. Fry pancakes on a well heated pan in butter for a minute on each side until Golden brown. Each baked pancake grease with melted butter.

5. Using a pastry ring, fry the pancakes with a diameter of about 7-10 cm

6. Prepare lemon-orange cream. In a small saucepan, whisk the egg with sugar. Add the zest, lemon and orange juice. Put the casserole in a water bath. Constantly stir until the sugar is completely dissolved, and the mass thickens slightly.

7. Remove the basis for the cream from heat and let cool to room temperature. The resulting citrus base, add soft butter (1 tbsp), and mix well with a whisk or with a mixer. Prepare the second cream, mix the softened butter (1 tbsp) condensed milk. Beat well with a mixer.

8. Half of the pancakes and spread with cream made of condensed milk. The second half of the orange cream.

9. Assemble pancakes 4-5 cakes, folded pancakes on top of each other, alternating the filling. Further, the pancake cakes put into the fridge for 3-4 hours. And I liked the pancakes warm. Bon appetit!

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