Pancake ring with nut filling

Description

Creamy nut filling for any dessert pancakes and fritters. And you can use it to cook a pancake cake-ring, which is composed of nutty pancakes

Ingredients

Flour

200 g
Walnuts

2 Tbsp
Vegetable oil

6 Tbsp
Milk

500 ml
Vanilla sugar

1 tsp
Chicken egg

4 piece
Potato starch

40 g
Vegetable oil

2 Tbsp
Walnuts

100 g
Dried apricots

130 g
Butter

160 g
Vanilla sugar

1 tsp
Milk

500 ml
Chicken egg

4 piece
Flour

4 Tbsp
Sugar

100 g

Cooking

To begin, soak the apricots for 1 hour in boiling water, then dry and finely chop. Walnuts grind using a blender very finely.

For pancakes-in a bowl for whisking add the eggs, vanilla sugar, flour, starch, vegetable oil TM"Oleyna"

Add the chopped nuts. Mixer quickly whisk until smooth. Bake thin pancakes-I used vegetable oil TM"Oleyna"

Now prepare the filling. In a saucepan (I have a bowl of the slow cooker)pour in the milk, add chopped nuts bring to boil and cook over low heat for 2 minutes.

In a separate deep bowl mix the yolks, sugar, vanilla sugar, the flour to a state of crumbs

Add the vegetable oil TM"Oleyna"-mix.

In the resulting egg-flour mixture pour gradually, in small portions 5-6 receptions, a thin stream of hot milk nutty, intensely while stirring with a whisk until smooth

The end result is that such a homogeneous mixture

Pour this mixture back into the saucepan and, stirring constantly, bring to a boil, reduce heat and simmer until thick for a few minutes. In a bowl, leave to one side to cool slightly

Meanwhile, the round form to lay out cling film, lay the pancakes overlapping so that one-third went inside, and the edges hanging from one end

Now lay the pancakes on the inside so that the edges went inside, and the bottom went to the edge of the form

In the slightly cooled mixture add the butter and stir until smooth

Add the previously chopped dried apricots and mix again until smooth

The resulting filling is spread in the form of pancakes slowly and carefully, distributing it at the very bottom

Now spread the remaining filling and levelling

Close the stuffing hanging edges of pancakes

Close the top with cling film and put into the refrigerator for at least 2 hours, preferably overnight

Chilled pancake cake to get, peel back the plastic wrap, put on a dish, remove the remaining plastic wrap. Decorate as desired. I sprinkled cocoa, powdered sugar and colored coconut

Comments and reviews

Leave a comment or a recipe review