Cake pancakes with walnut filling

Cake pancakes with walnut filling


For pancakes:
1 Cup flour
2 eggs
3 cups of milk
200 g butter
Pinch of salt
For the cream:
7 egg yolks
7 tablespoons of sugar
2 teaspoons flour
Milk 300 gr
4 slices of chocolate
For the filling:
10 walnut kernels
1 Cup milk
2 tablespoons sugar
30g Roma
50 gr raisins
1 lemon
250 g apricot jam

Cake pancakes with walnut filling
Mix 3 cups of milk, eggs, flour and a pinch of salt in the batter to make pancakes.
If thick add a little milk and stir.
Milk is better suited at room temperature.
On pancake pan bake pancakes.
Then they lay in the form cake pan, previously greased with butter.
Each pancake grease with a tablespoon of apricot jam. You can pick any of your choice.
In turn on top of the jam put on one damn nut stuffing, and the other smeared with chocolate cream.
Then the cake pour the milk (0.5 Cup), sprinkle with sugar and bake in the oven until Golden color. It is important not to overdo because all of the ingredients were already heat treated.
Cooking nut filling:

walnut kernels to grind, or RUB them in a mortar, boil in one Cup of milk, add 2 tablespoons of sugar, a little rum (30 grams), raisins and grated lemon zest.
Cook for 10-15 minutes stirring well, cool. Raisins can be pre-rinsed, but steamed is not required.

For chocolate cream:
good RUB 8 egg yolks with sugar, add two tablespoons of flour, mix with milk, put the chopped chocolate and, whisking continuously, cook over low heat until a thick mass.
Weight should be creamy and plastic, so easy to lie on cakes-pancakes.
When filing on the table, the cake can be lubricated even chocolate cream and decorate any berries.
Bon appetit!

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