Ingredients
Pancakes:
- 250 gram Flour wheat / Flour
- 200 gram Sugar
- 2 pieces Chicken eggs
- 130 ml Milk
- 120 ml Water hot
- 50 ml Vegetable oil
- 10 gram Cocoa powder
- 10 gram Baking powder
- 1 pinch Salt
Cream:
- 500 gram Sour Cream (15%)
- 150 gram Sugar powder
- Vanilin to taste
Decoration:
- 300 gram Strawberries
- 50 gram Hazelnuts
- 50 gram Almonds
Instructions
- Pour into a bowl all the dry ingredients for cakes-flour, sugar, salt, cocoa, baking powder - and mix.
- Add eggs, milk and vegetable oil and mix thoroughly. Then add boiling water and quickly mix until smooth.
- Heat the non-stick pan well and reduce the heat to medium. Pour into the pan 1.5-2 medium ladles of dough and evenly distribute (I have a pan with a diameter of 28 cm, I poured 2 medium ladles of dough, it turned out 5 cakes). Cover the pan with a lid and bake until the top begins to set slightly. Then turn and bake until the bottom is browned.
- Fold the cakes in a stack and trim the edges. Cuttings are crushed, we then use them to decorate the cake.
- Sour cream, powdered sugar and vanilla whisk for a couple of minutes.
- Put the cakes with holes up and liberally lubricate with cream.
- Grease the top and edges of the cake with cream and put it in the refrigerator for 3 hours.
- Hazelnuts and almonds are slightly fried in a dry pan and randomly crushed. And now decorate the cake with nuts and strawberries.
- Now you can start eating.
- It turns out very tasty!