Warm pancake soufflé cake

Category: Confectionery
Warm pancake soufflé cake


pancakes according to your favorite recipe for the size of a mold 20 cm in diameter, you can even slightly smaller. 15 pcs.
1 glass = 200 ml.
for plum sauce:
plum (you can strawberries, raspberries, currants y, etc.) 500 gr.
cornstarch (can be replaced with 2.5 tablespoons of flour) 4 tbsp. l.
water 1 tbsp. l.
lemon juice 1 tbsp. l.
lemon peel 1/2 tsp
sugar 1 glass
for castard cream:
sugar 2/3 cup
1/2 lemon zest cut with a ribbon + 1/2 lemon juice
yolk 5
starch (I have corn) 5 tbsp. l. or 3 tbsp. l. flour
* some salt
milk 2 glasses
vanilla 1 gr.
a mold or a ring 20 cm in diameter grease with oil. cover the bottom with baking paper

Cooking method

  • bake your favorite pancakes
  • plum sauce:
  • cut the plums into pieces. I split the plum in half. removed the bone and grated it. I threw away the plum peel.
  • mix the plum with juice., sugar, zest and starch diluted in water and placing in a saucepan with a thick bottom, simmer constantly stirring, until the sauce thickens, cool.
  • cream castard:
  • in a large bowl, beat the egg yolks with sugar until white. add sifted starch, salt and mix well.
  • boil milk.
  • in small portions, 1/4 of a ladle each or tablespoons, add hot milk to the yolk mixture, stirring constantly well, until the milk runs out.
  • pour the resulting mixture into a saucepan with a thick bottom. add a tape of zest and cook over very low heat, stirring constantly until thick, remove the zest, cool.
  • place 2 pancakes in a mold (the bottom is denser), grease with a thin layer of cream, then a thin layer of sauce, cover with the next pancake, grease with cream and sauce and so on until the pancakes run out, do not grease the top, cover the cake on top with a sheet of baking paper and place the cake in a heated oven.
  • bake at 160 "35-40 minutes.
  • Free the finished cake from the mold, after cutting the sides, sprinkle the top of the cake with sugar. powder. serve immediately.
  • and some information about Castard cream:
  • No matter how you are going to use English cream: as a sauce or a baked dessert, its main ingredients are milk or cream of various fat contents, sugar and eggs. Obviously, this dessert cannot be called dietary. You can try to reduce the fat content by preparing the castard with milk and eggs rather than cream and yolks, but such substitutions will certainly affect the taste and texture of the finished dish. This is especially true for baked castard.
  • The castard thickens thanks to the yolks: when the mixture is slightly heated, the protein contained in the yolks partially coagulates (coagulates) and binds it into a creamy emulsion. If the temperature of the castard rises above a certain temperature (from 74 to 90 C, depending on the ingredients contained), a thin web of hardened protein proteins will break and turn into lumps, making the consistency of the cream hard, dry and grainy. If you continue to heat such a cream, the lumps will combine into solid clots, from which liquid flows, like from a squeezed sponge. At this stage, the castard will curl up, leaving only flakes of boiled eggs floating in the watery, transparent whey.
  • At every stage of the preparation of English cream, precautions must be taken against protein clotting. First, the yolks are carefully separated from the proteins; special attention must be paid to ensure that the protein "flagellum" does not get into the yolks. Secondly, sugar is thoroughly mixed into the yolks until the sugar is completely dissolved.The mixture should be smooth and almost white. The yolks mixed with sugar can withstand a higher temperature and you get the opportunity to cook the cream over direct heat without the risk of spoiling it. Slowly pour hot milk (no frothing!) Into the yolk mixture, constantly but calmly working with a whisk or wooden spoon. Do not beat too vigorously: bubbles should not appear on the surface of the mixture, which form a thick foam. After you have poured hot milk into the yolks, pour the mixture into a saucepan and heat it slowly and evenly until the cream thickens.
  • A delicious castard can only come out when you heat it correctly from the very beginning. Typically, milk or cream is heated before being added to the yolk-sugar mixture. Heating the milk speeds up the setting of the castard and also dissolves the yolks and sugar. It is very important to let the eggs get used to the heat by slowly pouring hot milk or cream into them, whisking the mixture constantly. This process is called “hardening”.

The dish is designed for


Time for preparing:



This wonderful warm cake. just made for tea on a cold and chilly day!

Warm pancake soufflé cake

well, what a beautiful photo!
thanks, Oksanochka !!!
Summer resident
I admire you! What is not a recipe is a masterpiece !!!
: girl_red: thanks !!!
I wonder how this cake will come out on beer pancakes? Is it also tasty or is it better not to even try the oven, but knead ordinary pancakes?
why not, I adore them !!

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