Блинный торт с заварным кремом

Chocolate mille crepe cake

Yeast pancakes are tasty, but quite ordinary. If you want to surprise your guests or loved ones with an original pancake dessert, then a chocolate mille crepe cake is the perfect choice.
5 from 2 votes
Cook Time 1 hour 38 minutes
Cake soaking time 1 hour
Total Time 2 hours 38 minutes
Course Dessert
Cuisine French, Russian
Servings 4 people
Calories 737 kcal


  • 2 mix bowl
  • 1 saucepan
  • 1 frying pan
  • 1 tablespoon
  • 1 teaspoon


For chocolate pancakes

  • 270 g flour
  • 700 ml milk
  • 20 g sugar
  • 1 pc egg
  • 3 tsp cocoa powder
  • 6 g yeast dry
  • 5 g salt
  • 35-40 ml vegetable oil

For custard

  • 300 ml cream fat content not less than 30%
  • 5 pcs egg yolk
  • 4 tbsp icing sugar
  • 1 pc lemon
  • 20 g cornstarch


Making pancakes

  • Prepare the necessary ingredients for the pancakes.
    The necessary ingredients for cooking chocolate mille crepe cake
  • Make the pancakes. In a deep dish, mix dry ingredients: flour, sugar, and yeast. Add warm milk to them and mix thoroughly to avoid lumps.
    270 g flour, 20 g sugar, 6 g yeast, 700 ml milk
    Preparation of sourdough
  • To let the dough rise, place the container in a warm place for 20–30 minutes. The volume of the mass should double.
    The risen sourdough on pancakes
  • Add the remaining ingredients to the risen dough: egg, salt, cocoa powder, and vegetable oil.
    1 pc egg, 3 tsp cocoa powder, 5 g salt, 35-40 ml vegetable oil
    Chocolate Pancake Batter
  • Heat the frying pan well and start baking the pancakes, frying them alternately on one side and then the other. From this amount of dough, you should get about 25 pancakes with a diameter of 20 cm.
    Frying pancakes

Making lemon custard

  • Prepare the lemon custard. Prepare the ingredients.
    The ingredients needed to make the cream
  • Mix cream with lemon juice. Heat them over medium heat until the first bubbles appear and remove from the stove.
    300 ml cream, 1 pc lemon
    Heating cream with lemon juice
  • While the cream cools down, whisk the yolks with icing sugar and cornstarch. The mass should become significantly whiter.
    5 pcs egg yolk, 4 tbsp icing sugar, 20 g cornstarch
    Whipping the yolks with powdered sugar and starch
  • In a saucepan, combine the sweet yolks and lemon cream. Begin to slowly heat the future cream while stirring constantly. As soon as the mixture begins to thicken, stop heating and let the mass cool down properly.
    Cream for pancake cake
  • After the cream has cooled enough, assemble the cake. Place a chocolate pancake on a plate and spread with cream, then place the next one on top. Repeat the operation until all the pancakes turn into layers of the cake.
    Collecting the cake
  • Cool the finished chocolate-lemon cake in the refrigerator for about an hour, decorate with lemon zest and a slice of lemon, and then serve. Bon appétit!
    Chocolate mille crepe cake


Calories: 737kcalCarbohydrates: 74gProtein: 16gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 120mgSodium: 574mgPotassium: 433mgFiber: 2gSugar: 17gVitamin A: 1405IUVitamin C: 1mgCalcium: 279mgIron: 3mg
Keyword cake, sweet




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