Amazing pancake cake with "drunk" oranges Bashny.Net

Fire-bright pancake cake with "drunk" oranges. A couple dozen of the finest pancakes soaked in vanilla-orange custard with a delicious flowing sugary-bitter syrup on the edges and a slice of "drunken" orange on top!

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THE RECIPE FOR THE CREPE CAKE WITH "DRUNK" ORANGESWhat you need:

Pancakes:

• 6 large eggs
• 900 ml warm milk
• 6 tbsp melted butter
• 3 tbsp. sugar
• 1 tsp. salt
• 1 tbsp orange peel
• 540 g flour
• 360 ml of mineral water
• 1 tbsp vegetable oil – for greasing the pan

Oranges in syrup:

• 1 large orange
• 1.5 cups of water
• 0.5 Cup sugar + 3 tbsp.
• 3 tbsp orange liqueur

Cream:

• 1 1/4 cups milk
• 3 egg yolks
• 1/4 Cup sugar
• 2 tbsp wheat flour
• 2 vanilla pods
• 2 cups heavy cream (38%)
• 1 tsp orange peel
• 1/3 Cup powdered sugar
• 1-2 tbsp orange liqueur

How to make pancake cake with "drunk" oranges:
 

1. For pancakes in a large bowl, mix eggs, milk, melted butter, sugar, salt and orange zest.

2. Gradually add the sifted flour, stirring constantly with a whisk.

3. Pour water and knead homogeneous batter.

4. Leave on for 10-15 minutes.

5. Bake in heated pan, greased with vegetable oil just before baking the first pancake.

6. For oranges in syrup slice the orange circles.

7. In a pan pour water and add sugar (leaving 3 tablespoons), bring to a boil.

8. Add sliced orange and boil 35-40 minutes until a syrup.

9. Remove the orange and put on a napkin to dry out. Roll in remaining sugar.

10. To the syrup add the liqueur and set aside.

11. For the custard in a saucepan or heavy pot over medium heat, heat the milk but do not boil.

12. In a separate bowl, mix the egg yolks, sugar, flour and vanilla seeds from two pods.

13. A thin stream pour the hot milk into the yolk mixture, stirring vigorously with a whisk so that the yolks do not boil. Bring until smooth and return to saucepan over medium heat.

14. Continue to stir until the cream thickens.

15. Remove from heat and cover the cream with cling film to avoid saveriani. Allow to cool for 2-3 hours.

16. Whip the chilled cream until stiff. Add the powdered sugar and continue to beat until a steady state.

17. Carefully enter the custard and 1-2 tbsp orange liqueur into the whipped cream. Stir with a spatula.

18. To assemble the cake: every damn fluff cream, except the last top of the pancake.

19. Refrigerate at least 2 hours for impregnation.

20. Sprinkle the top of cake with orange syrup (paragraph 10).

21. Decorate with the candied oranges, if desired, sprinkle with powdered sugar and serve.



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Source: www.domashniy.ru/article/eda/recept-dnya/voskresene_blinnyj_tort_s_pyanymi_apelsinami.html?no_cache