Pancake cake on saffron pancakes with custard and poppy seeds
This time, for dessert, I will cook a delicious pancake cake on saffron pancakes with custard and poppy seeds. All housewives prepare thin pancakes according to their favorite and proven recipes. And I am no exception. Today I share not only my favorite recipe for saffron pancakes, but all the nuances of how to make a juicy and tender poppy seed cake out of them. I collected all my achievements in a simple, step-by-step recipe with a photo.
For saffron pancakes you will need:
- 3 large chicken eggs (D-0);
- 1 teaspoon dry saffron;
- 700 ml 4% milk;
- ¼ tsp fine sea salt;
- 80 grams of white sugar + 2 grams of vanilla;
- 300 grams of premium wheat flour;
- 50 ml vegetable oil.
For poppy seed cream you will need:
How to make a pancake cake with custard and poppy seeds
Let's start cooking saffron pancakes. To do this, put the required amount of saffron in a small container and fill it with well-heated milk (90-100 ml). In warm milk, saffron will quickly reveal all of its famous qualities.
In the bowl of a mixer, mix the eggs with salt and beat them until a light foam appears. Now add sugar and partially introduce the sifted flour, mix. Next, we introduce milk and flour in turn. This must be done to avoid the formation of lumps. The last step is to pour in the milk with saffron. Then, heat the oil in a pancake pan until warm and add it to the dough. We mix.
We bake thin saffron pancakes in a pan and give them time to cool.
While the pancakes are cooling, mix the previously prepared cream Patissier with poppy seed filling. You will find a step-by-step recipe with a photo of the cream and filling by clicking on the links placed in the ingredients.
It's time to assemble the cake. We put a saffron pancake on the bottom of a flat dish, put 1.5-2 tablespoons of poppy seed custard on it and distribute it with a palette all over the pancake. Cover with the next pancake. We continue to collect the cake in this way until the cream and pancakes run out.
With the last layer, spread the custard with poppy seeds on the entire surface of our cake and process the sides. Wipe the edges of the serving dish with a napkin if there are particles of cream. Now, pancake saffron cake needs to be put in the cold for at least an hour. During this time, it will cool and harden.
And here is the long-awaited piece of cake on saffron pancakes with Patissiere poppy seed custard.
Try to prepare such a simple and unusual dessert for your own taste. I am sure that those who have tried it will ask you to make a pancake cake on saffron pancakes with custard and poppy seeds again and again.
