This cake is delicious, fast and good-looking. The filling is usually sour cream (and I recommend 30% fat cream, to make it thick and not runny). You can also make homemade whipped cream using liquid cream.
This time, I chose a new filling, similar but a little fluffier and with a slightly different taste. I saw this recipe somewhere on the internet and I really liked the idea of combining fermented sour cream with sweet cream and condensed milk. It was really good, I recommend it for other cake recipes too.
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Prepare the crepes, I normally use my classic crepes recipe.
Drain the pitted cherries.
We prepare the filling:
- In a bowl, pour cold sweet cream, cold fermented cream and condensed milk.
Beat well with the mixer at maximum speed until the cream becomes thick.
If you use only fermented cream or only whipped cream, simply beat with sugar, to taste.
Place a pancake on a flat plate and arrange a row of cherries.
Roll it up tightly.
Do the same with all the pancakes.
Spread the plate with cream, this will be the base of the cake.
Place four crepes next to each other in a row.
Spread over with cream.
Next comes a row of three crepes, then a row of two, also spread with plenty of cream.
The last row is one crepe, placed on top.
Put cream everywhere on and around the cake. Smooth out.
Garnish with finely grated chocolate.
Cover with foil or a lid and allow to infuse in the fridge for at least 6-10 hours.
You can make the cake even sooner. It's even better if it stays in the fridge for 2-3 days.
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