Sour Cream Pancake Cake with Berries

1. 1 Wheat flour 40 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 90 ml
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Sour cream 25%pack 300 g ≈ $2.00 50 g
5. 5 Sugar 16 g
6. 6 Mixed berries (frozen)pack 300 g ≈ $3.50 40 g
7. 7 Vanilla sugar 3 g
8. 8 Sunflower oil 5 ml
9. 9 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk together milk², 1 egg, flour, a pinch of salt, and 5 g sugar until smooth.

2. Cook thin pancakes in a lightly oiled skillet for 1 minute per side until just golden, then cool completely.

3. Whip sour⁴ cream with a spoon until smooth, mixing in the remaining sugar and vanilla sugar.

4. Gently warm the berries in a pan for 3–4 minutes until softened, then cool to drain excess moisture.

5. Layer the pancakes, spreading sour⁴ cream between each and adding a thin layer of berries.

6. Chill the cake in the fridge for at least 2 hours until the layers soak up the cream and set.