Pancake cake with buttercream with condensed milk, bananas and nuts
A delicious, rich and quite sweet pancake cake with buttercream with condensed milk, bananas and nuts. The cakes for this cake are pancakes made of dough with milk, and the cream is prepared on the basis of condensed milk, sour cream and butter. Adding bananas and decorating with chopped walnuts and poppy seeds makes the cake complete both in taste and appearance. Products (for 8 servings)
For the pancakes:
3,2 % milk - 1 l
Eggs - 2 pcs.
Flour - 360 gr
Oil (unscented) - 20 ml + for frying
Sugar - 25 gr
Salt - 1 pinch
Soda - 1 pinch
*
For the cream:
Boiled condensed milk - 300 g
Sour cream - 15 % - 100 g
Butter - 50 g
*
For the layer and sprinkles:
Bananas - 420 g (2 pcs.)
Walnuts - 100 g
Poppy - 15 g
Prepare all the ingredients. Milk and sour cream are suitable for any fat content. Take the butter out of the fridge in advance so that it becomes softened.
Beat the eggs in a bowl. Add salt and sugar.
Beat with a mixer until fluffy.
Pour in milk. Mix with a mixer on low speed.
Stir in the sifted flour, salt and baking soda. Mix with a mixer on low speed so there are no flour lumps.
Add the vegetable oil. Mix (you can use a mixer or a hand whisk). Allow the dough to stand at room temperature for 15-20 minutes.
Place boiled condensed milk, softened butter and sour cream in a deep bowl.
Mix with a mixer until smooth. Put the ready cream into the fridge for 25-30 minutes.
Heat a frying pan (I have a 20 cm diameter) over medium heat. Grease the pan with vegetable oil. Pour a ladleful of batter into the center and spread it all over the bottom with a swift circular motion. Fry the pancake on one side until brown, about 1 minute. Flip and continue frying for another 50-60 seconds over high heat.
Fry all the pancakes in this way. I got 20 pancakes with a diameter of 20 cm. When the pancakes are ready cool.
When the pancakes have cooled, you can begin assembling the cake. Choose a flat dish to serve. Lay out the pancake. Spread a thin layer of cream. You will need about 1/2 tbsp. of cream to coat each pancake.
Peel the bananas and cut them into thin slices.
Place the second pancake on top of the first pancake. Press down a little with your hands. Brush with cream and top with thinly sliced banana slices.
Continue to stack the pancakes on top of each other, smearing cream and putting bananas through one pancake. Smear the cream on the top pancake and the sides of the cake.
Finely chop the walnuts. If desired, you can toast the walnuts for a few minutes in a dry pan to make them crispier. Sprinkle the cake with the chopped walnuts and poppy seeds.
Put the pancake cake in the refrigerator for 1 hour, longer is possible. And the impatient can eat it right away!
Pancake cake with buttercream with condensed milk, bananas and nuts is ready.
Enjoy your tea time