Pancake Cake with Condensed Milk and Nuts

Ingredients

Milk 750 ml

Dry yeast 3 tsp

Sugar 1 tbsp

Flour 400 g

Eggs 3

Butter 100 g

Salt

Condensed milk 1 can

Nuts 100 g

Warm the milk. It should be warm, not hot. Add the yeast and sugar to the milk. Add 200 g of flour and stir. Place the dough in a warm place.

You can pour warm water into a bowl and place the container with the dough in it. Let the dough rise well, which takes about 20 minutes. Meanwhile, separate the egg whites from the yolks and refrigerate the whites. Mash the yolks with the butter.

Add the yolks and butter to the dough, stir, and add a little salt. Add the remaining flour and stir. The dough should not be thick. Place the dough in a warm place for an hour. During this time, the dough will rise several times; stir it and let it rise again.

Whisk the egg whites, add them to the dough, and gently mix. If the dough is thick, add a little more warm milk.

Heat the pan and grease it with oil. Pour a small amount of batter into the center of the pan and, swirling the pan, distribute the batter evenly. When the bottom is golden brown, flip the pancake over and fry the other side.

You can make a variety of fillings for this cake. You can use fruits, berries, preserves, jam, or marmalade. You can use any cream you like—sour cream or custard. You can make both sweet and savory fillings.

Finely chop the nuts. Brush the pancake with a thin layer of condensed milk. Sprinkle with nuts. Cover with a second pancake. Spread it with condensed milk and sprinkle with nuts, top with a third pancake, and so on. Garnish to taste and serve.

Enjoy!