Pancake cake "farewell to the carnival"

Description

On the last day of Shrovetide week I made a pancake cake filled with cherry butter cream sandwiched with caramel notes.

Ingredients

Flour

320 g
Salt

0.5 tsp
Sugar

1 Tbsp
Chicken egg

4 piece
Milk

350 g
Water

250 g
Vanilla

1 pinch
Sunflower oil

4 Tbsp
Cherry

400 g
Sugar

100 g
Water

35 g
Corn starch

10 g
Condensed milk

1 can
Butter

220 g
Dark chocolate

200 g
Cream

200 ml
Cherry
Mint
Dark chocolate

Cooking

The preparation of the crepe cake I start with the filling: frozen cherries (not defrosting) put in saucepan, add sugar and 1 tablespoon of water (of the total). Over medium heat bring mixture to a boil, stirring occasionally, cook the cherries until the sugar is dissolved.

In the remaining water, stir up the starch and pour it in a saucepan with cherries. Boil for about 3 minutes or until thick. The resulting stuffing cool down at room t, then cover and remove in the refrigerator until the right moment.

For pancakes: mix ingredients for dough without adding 100 g of milk. You should get a batter without lumps. The dishes with the dough, cover and leave for 30 minutes, the dough will become a little thicker. Gradually add the remaining milk, bring the dough to the desired thickness. Bake thin pancakes in a well heated pan, greased with sunflower oil "Oleyna". Let the pancakes cool down at room t.

For the ganache: in a saucepan bring the cream to a boil, remove the pot from the heat and add chopped chocolate. Let the mixture for 3-4 minutes, that would be the chocolate began to melt in the hot cream. Stir the mixture to obtain a smooth, homogeneous and glossy ganache. Stirring will cool the ganache at room t, then remove in the refrigerator shots the surface of the ganache with cling film.

For the cream: with a mixer will beat into a soft mousse of boiled condensed milk and softened butter until obtaining a lush cream.

Collect the cake: on each pancake spread the filling so that the cherry was located lined by a single layer. Turn the pancake into a tube, if you have a dried pancake corner-cut them.

Split shape with a diameter of 18 cm at the spiral spread a pancake with a stuffing tube so that one tube kept following.

Here's the bottom layer I did. I cut pancake rolls into short pieces that would fill all the voids (stuffing does not follow).

Pancakes spread half of the cream and evenly distribute it.

Likewise, forming the second layer pancake, which is close to the second half of the cream. The resulting workpiece put into the fridge for 1 hour to cool and bond the layers.

An hour later, we release the cake from the split rings and pour the ganache so that it completely covered the cake.

Again remove the cake in the fridge for 30-60 minutes to allow the ganache a little frozen. Then decorate the cake according to your taste and serve. For decoration I used cherries, mint leaves and chocolate nibs.

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