Sugar 300 gr
1.Whip the cream with 200 g of sugar until firm peaks.
2.Lay out on a dish pancakes one by one and lubricate the whipped cream.
3.Coat all sides of our cream pancakes and store the finished cake in the refrigerator for 1 hour.
4.While the cake is soaked and cooled, prepare the sauce. Cherry connect with the remaining sugar and whisk immersion blender.
5. Pour the mixture into the saucepan and simmer for 30 minutes over low heat. Remove the foam like jam. Let it cool before using and pour over cooled cake sauce.