Pancake Cake with Boiled Condensed Milk Cream

Ingredients

for the pancakes:

2 eggs

800 ml milk

300 g flour

2 tbsp vegetable oil

5 tbsp sugar

1/2 tsp salt

1/3 tsp instant dry yeast

2 vanilla pods

For the cream

400 g boiled condensed milk

350 ml 33% cream

3 tbsp powdered sugar

250 ml milk

1 egg

Whisk the eggs, milk, sugar, and salt, continuing to whisk, and gradually add the flour.

Add the yeast, stir, and let sit for 15 minutes. Pour in the butter and stir.

 Split the vanilla beans lengthwise, scrape out the seeds, and add them to the batter. Mix well and bake the pancakes. The hotter the pan, the fluffier the pancakes will be.

This recipe is for a large batch.

Next, let's make the cream: whisk the egg and starch together. It's important to avoid lumps. Slightly warm the milk and carefully whisk in the egg and starch. Place over low heat and simmer for about 10 minutes, stirring constantly, until thickened. If you're unsure, you can place the bowl with the mixture over a pan of hot water. It's important for the mixture to thicken.

Cool the mixture. Add the boiled condensed milk. In a cold bowl, beat the cream with the powdered sugar until stiff peaks form. Stiff peaks aren't necessary, but the cream should be well-whipped.

 Then, using a spatula, carefully fold the whipped cream into the completely cooled milk mixture. Fold in 2-3 additions, using a scooping motion with the spatula from the bottom up.

Spread the cooled pancakes with the cream and, if desired, add coarsely ground walnuts.

Enjoy!