Pancake Cake with Apples

Ingredients

for the pancakes:

Flour 250 g

Eggs 3

Milk 500 ml

Sugar 1 tbsp

Butter 60 g

Vodka 4 tbsp

Salt 1 pinch

For the filling:

Apples 6

Sugar 50 g

Sour cream 3 tbsp

Cinnamon 1 pinch

Sift the flour into a large bowl. Stir in the milk. Stir until all lumps are gone. Continue stirring while you beat in the eggs. Add salt, sugar, and 30 g of butter. Pour in the vodka, stir, and leave in a warm place for 1 hour.

Heat a little oil in a large frying pan and spread a ladleful of batter over the entire surface. Cook for 1 minute. Return the pancake and cook for another 1 minute. Cook all the pancakes in this manner.

Peel the apples, cut them into quarters, and remove the cores.

Place the apples in a saucepan and pour in 0.5 cups of water. Cook, covered, over medium heat for 10 minutes. Add the sugar, cinnamon, and sour cream, stir, and cook, uncovered, over high heat for another 3-4 minutes. Remove from heat and let cool.

Line a rectangular pan with plastic wrap. Place 2 pancakes, covering the bottom and allowing the edges to hang over the sides. Place 1-2 pancakes on the bottom, folded 2 or 3 times, depending on the size of the pan. Spread some of the apple filling on top.

Continue to place pancakes in the pan, alternating each layer of filling.

Cover the last pancake with the overhanging edges of the pancakes and plastic wrap. Place the cake under a weight and refrigerate overnight. Before serving, cut the cake into 3 cm wide pieces.

Enjoy!