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 Pancake Cake "Red velvet" Recipe
Pancake cake “Red Velvet" is bright, delicious and beautiful. Thin red pancakes and delicate cream just melt in your mouth. If you are against using a dye, you can just skip this step.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Pancake:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Pancake:
Cream:
Instructions
  1. Eggs and milk should be removed from the refrigerator in advance so that they acquire room temperature. Sift flour, cocoa and powdered sugar into a bowl, add vanilla sugar and salt. Mix it. Add the eggs and mix lightly with a hand whisk.
    Eggs and milk should be removed from the refrigerator in advance so that they acquire room temperature. Sift flour, cocoa and powdered sugar into a bowl, add vanilla sugar and salt. Mix it. Add the eggs and mix lightly with a hand whisk.
  2. Gradually add milk. Stir until smooth, without lumps. Pour in the vegetable oil. Mix it.
    Gradually add milk. Stir until smooth, without lumps. Pour in the vegetable oil. Mix it.
  3. To add a dye. The recipe uses AmeriColor Super Red gel food coloring in the amount of 1 tsp. Cover the bowl with the dough with cling film and leave at room temperature for 30-40 minutes.
    To add a dye. The recipe uses AmeriColor Super Red gel food coloring in the amount of 1 tsp. Cover the bowl with the dough with cling film and leave at room temperature for 30-40 minutes.
  4. Sift powdered sugar into the cooled cream and whisk in a pre-cooled bowl with a mixer until stable peaks so that the cream does not shift when the bowl is tilted. Add the curd cheese and beat at low speed until smooth.
    Sift powdered sugar into the cooled cream and whisk in a pre-cooled bowl with a mixer until stable peaks so that the cream does not shift when the bowl is tilted. Add the curd cheese and beat at low speed until smooth.
  5. Preheat the pancake mold (the recipe used a mold with a diameter of 18 cm) and lubricate it with vegetable oil before baking the first pancake. Pour a small amount of dough onto a baking sheet and bake on both sides. Place the finished pancakes in a stack on a plate. You will get 22 pancakes.
    Preheat the pancake mold (the recipe used a mold with a diameter of 18 cm) and lubricate it with vegetable oil before baking the first pancake. Pour a small amount of dough onto a baking sheet and bake on both sides. Place the finished pancakes in a stack on a plate. You will get 22 pancakes.
  6. Put the pancake on a serving dish, put 1-1. 5 tablespoons of cream on top and smooth it out. Put the next pancake on top and assemble the whole cake in this way, smearing each pancake with cream. Cover the sides and top of the cake with the remaining cream. Put the cake in the refrigerator for 4-5 hours.
    Put the pancake on a serving dish, put 1-1. 5 tablespoons of cream on top and smooth it out. Put the next pancake on top and assemble the whole cake in this way, smearing each pancake with cream. Cover the sides and top of the cake with the remaining cream. Put the cake in the refrigerator for 4-5 hours.
  7. You can decorate the cake as you wish.
    You can decorate the cake as you wish.
  8. Bon appetit.
    Bon appetit.
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