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.
Equipment
- 2 mix bowl
- 1 saucepan
- 1 frying pan
- 1 tablespoon
- 1 teaspoon
Ingredients
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
Instructions
Making pancakes
- Prepare the necessary ingredients for the pancakes.
- 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
- To let the dough rise, place the container in a warm place for 20โ30 minutes. The volume of the mass should double.
- 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
- 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.
Making lemon custard
- Prepare the lemon custard. Prepare the ingredients.
- 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
- 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
- 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.
- 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.
- 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 appรฉtit!
Nutrition
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
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