Wedding Bag

Ingredients for 6 servings:

• 1 egg(s)
• 1 cup sugar
• 1 packet of vanilla sugar
• a little baking powder
• ½ cup sunflower oil
• 1 jar milk
• 1 jar flour
• 2 tsp cocoa powder
• 1 pack of cake cream
• 200 ml cream
• 100 ml milk
• Desiccated coconut

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Stuffed pancakes – dessert

Use an espresso cup for the cup and a 250 ml water glass for the glass. You will need about 1/3 of a teaspoon of baking powder. Mix all the ingredients for the batter. Heat a frying pan (preferably Teflon-coated). Then make small pancakes from the batter, using about 1/2 ladle of batter per pancake. Cook the pancakes on one side only. When the tops are no longer runny, remove them from the pan with a silicone spatula or spatula and place them on a plate. It is best to place the plate in a plastic bag so the pancakes stay nice and soft. Then let the pancakes cool while you prepare the filling. You can, of course, adjust the filling to your liking. It is important that it is not too runny, otherwise it will leak out. The basic recipe is to whip the cake cream powder with 200 ml of cream and 100 ml of milk. Cover each cold pancake with the filling on the uncooked side and fold it over. Then dip in coconut. The coconut isn’t necessary, but it gives the dessert a more even appearance.