Pumpkin casserole with pancakes

Category: Culinary recipes
Pumpkin casserole with pancakes

Ingredients

Pancakes (18 cm) 11 pcs
For the layer
pumpkin puree 500 g
ricotta 250 g
eggs 1.5 pcs
orange zest 1 PC
ground cinnamon 1 tsp
corn starch 1 sec. l. with a slide
For filling
pumpkin puree 40 g
sour cream 80 g
eggs 1 PC
granulated sugar 20 g

Cooking method

  • Prepare a layer.
  • Mix all ingredients for the interlayer.
  • Cover the bottom of the split baking dish (diameter 18 cm) with baking paper, grease the sides with butter.
  • Put a pancake on the bottom of the form, on top of the pancake 2 tbsp. tablespoons with a slide of pumpkin mass, again a pancake, pumpkin mass, and so alternate until the pumpkin mass ends.
  • The last, top layer is pumpkin mass.
  • Put one pancake aside, we'll put it in later.
  • Bake in an oven preheated to 180 degrees for 40-45 minutes.
  • Prepare the fill.
  • Beat up all ingredients for filling.
  • Remove the cooked casserole from the oven.
  • Place the remaining pancake on top, fill with filling and send to the oven for another 10-15 minutes.
  • Cool and remove the sides from the mold.
  • Pumpkin casserole with pancakes
  • Pumpkin casserole with pancakes

Cooking program:

oven, stove

Note

A recipe for those who love pumpkin. I recommend taking the pumpkin Butternut. The pulp is characterized by a pleasant taste and a light flavor of nutmeg.

Recipe from the Gastronom website

Gaby
Checkmark, what a beautiful casserole, the color is beautiful, sunny. And in general, it's a pancake cake. The idea of ​​this dish for me is both unexpected and delicious at the same time.
Gala
Vika, Thank you! I'm glad I surprised.
Quote: Gabi

And in general, it's a pancake cake.
In general, yes ... although there is a fairly large amount of pumpkin mass.
Trishka
What a sunny recipe, I immediately wanted the sun, spring, green grass and leaves !!!
Thanks for the "sun" recipe !!!

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