Delicious pancake cake with mushrooms. Pancake cake with chicken and mushrooms Pancake cake with mushrooms

Friends, today we will prepare a pancake snack cake with mushrooms and cheese - a recipe that I have known since childhood. From unsweetened pancakes you can make a wonderful pancake cake with a rich mushroom filling. Moreover, to prepare this we will need products that are present in the kitchen of any housewife, which significantly saves time. Let's see how to make a pancake snack cake with mushrooms and cheese...

So, to prepare a pancake cake with mushroom filling you will need the following components:

• Premium wheat flour (160 g);
• Full-fat milk (half a glass);
• Drinking water (half a glass);
• Raw selected chicken eggs (three pieces);
• Aromatic vegetable oil (one tablespoon);
• Granulated sugar (at your discretion);
• Finely ground salt (at your discretion).

In addition, for a hearty pancake cake, you also need to prepare a mushroom filling, and for this you will need the following components:

• Dried crushed marjoram (to your taste);
• Royal champignons (320 g);
• Homemade thick sour cream (one and a half tablespoons);
• Green olives, pitted (twelve pieces);
• Fresh dill (to your taste);
• Salad onion (half a head);
• Table salt (to your taste);
• Green onions with feathers (at your discretion);
• Cheese of any hard type is easy to melt (120 g);
• Any seasoning for preparing mushroom dishes (to your taste).

How to make a pancake snack cake with mushrooms and cheese:

1. First, from all the ingredients indicated in the first list, prepare a not too thick dough, then bake eight pancakes in a frying pan.
2. Place all the cooked mushrooms on one dish, then wash the champignons and cut them into very small pieces.
3. Prepare another frying pan and pour some oil into it. Fry the chopped champignons in this frying pan; as soon as most of the liquid has evaporated from them, add dried marjoram and spices that are used to prepare mushroom dishes.
4. Chop the peeled onion into thin slices and place it in a frying pan with the spices and mushrooms, then continue the cooking process.
5. Next, prepare a round baking container. Place the first pancake in it and spread the hot mushroom filling on it, place thinly sliced ​​green olive rings on top.
6. Place the next pancake on top, put the filling on it too, spread it, then sprinkle rings of green olives on top, then repeat these same steps until the pancakes are completely gone.
7. As soon as the pancake cake with mushroom filling is completely ready, spread sour cream on top, distributing it evenly.
8. Next, sprinkle the sour cream layer with grated cheese and chopped herbs.
9. Bake the pancake cake with mushroom filling for fifteen minutes at 180 degrees, as soon as this savory pastry is fully cooked, serve it to the table, garnish with chopped green onions.

Now the pancake snack cake with mushrooms and cheese is completely ready. Bon appetit!

It’s not the time to celebrate Maslenitsa, but for Christmas it’s time to taste a delicious pancake cheese cake. The recipe is quite simple and quick to prepare.

Snack cake made from cheese pancakes with herbs and mushroom filling

An appetizer for the holiday table in the form of a cut-out cake is gorgeous; everyone will find it very tasty and nutritious. The main thing is that the recipe is without mayonnaise.

We will not develop the history of the invention of the famous and well-known cold sauce such as mayonnaise for home use (and not only). There are a number of interesting versions of the origin of such an actively consumed product, associated not only with historical events that are quite interesting in the narrative, but also with many legends.

Thick mayonnaise sauce

Moreover, one of the legendary stories is even directly related to the difficult “penetration” of the product into Russia with the indispensable New Year and Christmas table dish - Olivier salad. Thus, an eminent restaurateur in Russia named Lucien, born into the Olivier family, brought with him a culinary cuisine that has won a global level. It was the recipe for mayonnaise that he brought with him that provided an unforgettable, simple set of products available to every family at that time in the country’s existence.

Clipping of a vintage photo of a restaurant and a portrait of Lucien Olivier

It is worth noting that cold sauce does not allow the product to be stored for a long time. In connection with this fact, a recipe for “mayonnaise” for long-term storage was developed. The first dressing for any salads, collected from a variety of products, and ready-made dishes on a production scale saw the world in Moscow. Back in 1936, Moscow “gave” the people Soviet-made Provencal mayonnaise.

Of course, the launch of cold production was approved by the country's leadership. There was no other way at that time, and it was good. So the product passed quality checks in compliance with the original recipe. Stalin took the first sample of the products proposed for production. The top leadership of the great country liked the snack seasoning. I liked it so much that mayonnaise was even included in the food package during the worsening commodity crisis in the country.

Soviet-era food stamps

The release of seasoning for salads and other dishes took place on the Shelepikha production platform. Later, the site produced became part of the general production staff of the MZhK (Moscow Fat Plant), a well-known enterprise in the country’s oil and fat industry.

Provencal, in terms of recipes, for a very long time remained absolutely the only sauce in the country on a production scale. Today, manufactured products have undergone significant changes. This does not mean at all that we consume low-quality sauce, choosing the best on the supermarket shelves. It’s just that its nutritional value is slightly different, and the ingredients are also different.

The fat content of a Soviet-made product was no less than 68%. Today, sauces called “Provencal” are an exceptional marketing ploy, since there are about 50% of them, and the manufacturer has not even tried to recreate the recipe in its traditional form. The compositions offered for consumption with a lower fat content are already called mayonnaise sauces, given the fact that the product itself is initially a sauce.

Ingredients for 6 servings

For cheese pancakes with herbs

500 ml milk

150-200 grams of hard cheese

250-300 grams of flour

2 pieces of chicken eggs

½ tsp. baking powder

1 tsp granulated sugar

½ tsp. salt

4 tbsp vegetable oil

fresh herbs (at your discretion and taste: dill, green onions, etc.)

For the mushroom cream

200 grams chicken broth

250-300 grams of processed cheese

500 grams of raw mushrooms (champignons, but you can use any mushrooms you like)

200-400 grams of pickled mushrooms (for layering the cakes)

2 pieces of onions

50-100 ml cream (high fat content, but use at your discretion)

40 grams butter

2 tbsp. flour

1 tbsp. sesame

spices (salt, ground pepper, etc. at your discretion)

For decoration

boiled eggs

raw or cooked vegetables

Inventory

hob

oven

baking tray

pan

pot

cutting board

whisk or mixer (for pancake dough)

spoon or spatula (for laying out mushroom cream)

cake forming dish

How to make cheese pancakes with herbs

Add prepared bulk ingredients to slightly warmed (warm) milk: granulated sugar, salt. Mix the mixture until the products are completely dissolved.

Beat chicken eggs into seasoned milk.

Milk-sugar mixture with eggs

Mix the baking powder with flour, and only then add it to the milk-egg mixture.

Baking powder mixed with flour

Grate the hard cheese prepared for pancakes on a fine grater.

Grated hard cheese

Add cheese to the milk mixture.

Grated cheese mixed with milk mixture for pancakes

Finely chop the fresh herbs and mix them into the liquid dough. Lastly, add vegetable oil to the mixture so that the pancakes do not burn in the pan.

Cheese pancake fried on one side

Future cakes are baked on both sides.

Pancake fried on both sides with cheese and herbs

How to prepare mushroom cream for a snack cake

Prepare chicken broth in advance. Chicken cooks quickly, so the process does not take much time. It is permissible to leave part of the broth, which will be intended for soup.

Chicken broth without additives

Wash the champignons (or other favorite ones) well and clean them if necessary. You should cut them into small pieces.

Chopped mushrooms

The onions are chopped and sent to fry along with mushrooms on a heated vegetable stove. The onion-mushroom mixture should be lightly salted and peppered. The frying process should take no more than 25 minutes.

A beautiful birthday cake can be made from ordinary pancakes, generously adding crispy mushrooms, herbs and boiled eggs. The main condition is that the pancakes should turn out tender and spongy, with an openwork lace crust around the edges. Champignons go well with fried dough, and sour cream acts as the main binding element - cream.
This pancake cake with mushrooms can be prepared for Maslenitsa, New Year, Christmas, or just when friends come to visit. We suggest decorating it with greens, cranberries, black and red currants,

TIME: 2 hours

Average

Servings: 4

Ingredients for the dough:

• milk – 400 milliliters,
• flour – 1.5 cups,
• eggs - 1 piece,
• sunflower oil – 1 tablespoon,
• sugar – 1 dessert spoon.
• Products for filling:
• mushrooms 500 grams,
• sour cream 500 grams,
• 3 eggs,
• greenery.

How to cook pancake cake with mushrooms

Sift the flour, add sugar and egg. Stir the mixture until smooth.


Add warm milk, sunflower oil. Beat the mixture with the mixer set to medium speed.


The frying pan is greased with oil only before baking the first pancake. In the future, you can do without this, since the dough contains a sufficient amount of oil, and the pancakes do not stick to the metal. Pour enough batter into a hot frying pan with a ladle so that the thickness of the pancake is no more than 2 millimeters. Pancakes are baked over medium heat, cooking each side for 20-30 seconds. Turn the pancakes over with a spatula.
Stack the pancakes and allow them to cool.


Mushrooms are cut into slices, placed in a frying pan, and salted. Fry in sunflower oil for 15-20 minutes. The liquid should evaporate and the mushrooms should brown slightly.


Boil the eggs, chop the yolks and whites separately. Chop greens.

The sour cream should not be too sour; you can use light homemade cream. Add salt and ground black pepper to the sour cream to taste. The first pancake is greased with sour cream and sprinkled with chopped egg whites.


Place a second pancake on top, then a layer of sour cream and chopped yolks. You don’t have to coat the pancakes completely with sour cream, but apply it in a zigzag manner, squeezing it out of the cooking bag.


The third layer is mushroom filling. Mushroom plates should be laid out evenly in one row.


Place chopped greens on the next pancake. Subsequently, repeat the alternation of fillings until the pancakes run out.


The remaining sour cream is mixed with herbs, then greased with the top of the cake.


Decorate the cake with parsley leaves, yolk crumbs, and currants.


The pancake cake must sit for at least two hours so that the filling is partially absorbed into the pancakes. The mushroom cake is sliced ​​and served.

Pancake cake is a type of snack cake that has long been known in European countries. Snack cakes that are similar are becoming increasingly popular all over the world.

As in any classic cake, in the recipe for a snack cake there is a base (base), for example: cake, pita bread, pancake. The main requirement for the base is that it should not be sweet. The filling for the cake can be: poultry, fish, vegetables, mushrooms.

Today I will tell you how to prepare a snack cake with different delicious fillings (layers) and decoration, taken from the practice of decorating layered salads. It will be delicious.

Pancake cake - a recipe for a delicious cake made from cheese pancakes with mushrooms

A delicious recipe for a snack cake made from cheese pancakes. The cake is easy to prepare and beautiful in cut. Worthy to stand on any holiday table.

Ingredients:

Preparing the filling

1. Cut the champignons into pieces.

2. Cut the onion into half rings.

3. Grate the cheese on a coarse grater.

4. Fry onion half rings until golden brown.

5. Add chopped pieces of champignons to the fried onions.

6. Fry the champignons in a frying pan until cooked. The fried champignon filling is ready.

Pancake dough

1. Pour 2 eggs into a bowl, add sugar, salt and mix everything.

2. Add some of the milk to the egg mixture and mix. Then add baking powder and milk and flour in parts. Stir the mixture with a whisk until smooth.

4. The batter with cheese and dill is ready for baking pancakes.

5. We bake pancakes on both sides like regular pancakes.

Forming a pancake cake

1. There were a lot of pancakes and they were quite enough to assemble the cake.

2. Place the pancake on the prepared dish and spread a layer of melted cheese on top. Spread a layer of fried champignons with onions over the cheese layer.

3. Cover the layer of champignons with a second pancake, spread it with melted cheese and lay out a layer of pickled honey mushrooms. Place the third pancake on top.

4. Alternating the layers described above, assemble the cake to the desired height. Coat the sides of the cake with melted cheese.

5. Press the chopped dill to the side surface and form a beautiful green surface (clearing).

6. Cover the upper part in the center with melted cheese and decorate the “forest clearing” with mushrooms.

7. Cut a piece from the pancake snack cake.

8. Place a piece of cake on a plate and admire the beautiful view of the vertical cut.

I have no doubt about the delicious execution of the intended recipe. And you?

Snack cake with liver and carrots - an incredibly tasty recipe

Pancake ingredients:

• 1 glass of milk
• 100 ml water
• 2 tbsp. spoons of sour cream
• 0.5 teaspoons salt, pinch of sugar
• 2 tbsp. spoons of vegetable oil
• 2 eggs
• 1.5 cups flour

Preparation

Combine milk, water, sour cream, salt, sugar, eggs, vegetable oil, sifted flour and mix with a mixer so that there are no lumps.

Filling ingredients:

• 250 g chicken liver
• 100 g Korean carrots

Preparation

1. Boil the chicken liver and pass through a meat grinder.
2. Add chopped carrots, salt and stir.

How to make pancake cake with red fish - video

A simple recipe for pancake cake with minced meat

For the test you will need:

• 0.5 liters of milk
• 2 eggs
• 1 cup flour
• 1 tbsp. spoon of vegetable oil, pinch of salt

For the filling you will need:

• 0.5 kg minced meat
• 2 carrots
• 1 onion
• 3 potatoes
• 100 g mayonnaise, salt

Preparation

1. Eggs, milk, salt, flour, butter - mix and bake pancakes.
2. Fry the minced meat. Grate the carrots, chop the onion. Stew the vegetables, boil and mash the potatoes.
3. Place the pancake on a dish, grease with mayonnaise, and lay out half of the minced meat. Cover with another pancake, grease with mayonnaise and lay out half of the carrots.
4. Cover with the third pancake, spread with mayonnaise and add potatoes.
5. Repeat layers. Decorate surfaces as you wish.

The pancake cake turns out delicious and satisfying.

Recipe for delicious pancake cake with chicken and mushrooms - video

In the next issue, expect an article with recipes for a snack cake with different sweet fillings for tea.

Pancake cake with chicken and mushrooms is a very tasty and beautiful-looking dish. It is pleasant to serve it at home, they always eat it with pleasure, it is not a shame to put it on the table of guests as a hot snack, they also eat it with great pleasure and always ask for more. We liked this cake so much that I have made it three times over the past two weeks. Be sure to cook it, it’s very tasty, I recommend it.

To prepare pancake cake with chicken and mushrooms, take the ingredients from the list. First let's prepare the pancakes. Eggs and milk should be at room temperature.

In a deep bowl, mix flour, milk, eggs, butter, salt and sugar until smooth, without lumps.

Lightly grease the pan with vegetable oil using a silicone brush, pour half a ladle of batter at a time and bake the pancakes on both sides until golden brown.

From this amount of products you will get 10-12 pancakes, depending on the diameter of the pan.

Now you need to prepare the filling. Take the necessary products. Vegetables need to be peeled, chicken fillet washed, boiled for 15 minutes in salted water.

Finely chop the onion and mushrooms, fry until tender, add dill, salt and pepper.

Cut the chicken fillet into pieces, place in a blender, and grind into mince.

In a deep bowl, combine minced chicken and fried vegetables, stir, salt and pepper to taste. If the filling is a little dry, add a little broth in which the chicken was cooked.

For the sauce, mix sour cream with mayonnaise, salt and pepper. If the sauce turns out thick, add a little low-fat cream or milk. Grate the cheese on a coarse grater.

Now let's start assembling our pancake cake. It is best to take a suitable baking dish, preferably a springform one. Place a pancake on the bottom of the pan, preferably two. Grease it with sauce, lay out a layer of filling, sprinkle with grated cheese, and cover with pancake. And so on, layer by layer, until the products run out.

Sprinkle the top of the cake with grated cheese, preheat the oven to 180 degrees and bake the pancake cake in the top and bottom heating mode for 20-25 minutes.

Serve the pancake cake with chicken and mushrooms immediately, cutting into portions. Have fun!