Pancake cake with curd cream

Pancake cake with curd cream

Ingredients

For the test:

Wheat flour – 1 cup

Milk (any kind) – 1.5 cups

Chicken eggs – 3 pcs.

Baking soda – 1/3 tsp.

Vinegar – for slaking soda

For the inside:

Low-fat cottage cheese – 400 g

Sweet powder – 1 cup

Vanillin - for smell

To submit:

• 220 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

Now we are visiting a popular Russian dish, transformed into the most delicate curd dessert. Pancake cake with curd cream is prepared for the children's table. Kids simply love fluffy soft pancakes.

The recipe for a cake made from pancakes with cottage cheese is suitable for any Russian holiday.

Pancake dough is made from chicken eggs, milk and flour. You will also need sunflower oil for frying pancakes, a pinch of salt and soda.

Warm chicken eggs are broken into a bowl with high sides.

Whisk into a light foam.

Next you need to add milk.

Milk mixes well with eggs. A pinch of salt - for taste.

The sifted wheat flour goes into the bowl here.

Baking soda must be extinguished with vinegar or boiling water and added to the pancake dough at the very end.

Pancake dough has a semi-liquid base.

Pancakes are “baked” from the resulting pancake dough. The frying pan is preheated and greased with sunflower oil before each pancake. Fried pancakes are stacked until completely cooled.

For the inside, cottage cheese, sweet powder and crystalline vanillin are taken.

The cottage cheese is placed in a bowl.

Filled with sweet powder, plus vanillin.

Beat with a mixer into a soft curd mass and cool perfectly.

Any pancake is greased with curd cream. A cake is made from pancakes. The surface of the cake is soaked with a generous layer of chilled curd cream. The pancake cake goes into the refrigerator to soak for 2 hours.

It is better to decorate the pancake cake with either chocolate or roasted nuts - in our version.

The top of the pancake cake is sprinkled with grated walnuts. The kettle has already boiled - it’s time to go to the table.

The cake is formed into portioned triangles.

Serve pancake cake with curd cream with hot tea as a chilled dessert.

Pancake cake with curd cream

This very easy-to-make cake is perfect for breakfast, afternoon tea, and will be enjoyed by those who don’t like cottage cheese.

Ingredients for “Pancake cake with curd cream”:

• Cottage cheese (It is better to take cottage cheese in plastic “guts”. It is quite watery, just what is needed for cream. If you have ordinary cottage cheese, you can add a little milk.) - 400 g
• Condensed milk (Condensed milk can be cooked independently or purchased ready-boiled) - 1 can.
• Pancake (The recipe for pancakes does not matter. Pancakes are baked according to any usual recipe for you.) - 10 pcs.

Production time: 30 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Pancake cake with curd cream”:

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September 29, 2018 molotok_natalia #

September 12, 2018 elenita # (moder)

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Pancake cake with curd cream

Do you want to cook something new and original for Maslenitsa? Then save this recipe. A pancake cake with curd cream will amuse you with its harmonious taste, and if you spend a little time on decoration, this dessert can even be presented to guests.

1. You can bake pancakes according to your own, tried and tested recipe. With all this, remember that they should not be very thick, or, on the contrary, too thin.

2. For the inside, choose soft cottage cheese. If it is grainy, then it would not be superfluous to grind it through a sieve.

3. Instead of sour cream and sweet powder, if desired, you can use condensed milk - it will also turn out tasty, but the most nutritious.

4. For decoration, it is best to use caramel sauce (see the detailed step-by-step recipe). But if you don’t have time to prepare it, then you can use boiled condensed milk. Or pour melted chocolate over the top of the cake.

5. Any nuts are suitable: walnuts, peanuts, hazelnuts, almonds, etc. Depending on your choice, the taste of the dessert will vary.

Ingredients

• chicken eggs – 2 pcs.
• sugar – 2 tbsp. l.
• salt – 1 chip.
• wheat flour – 200 g
• cocoa powder – 3 tbsp. l.
• baking powder – 0.5 tsp.
• milk – 450-500 ml
• vegetable oil – 1 tbsp. l.

• sour cream – 200 g
• cottage cheese – 400 g
• sweet powder – 3 tbsp. l. or to taste

• caramel sauce (or boiled condensed milk) – 100 g
• roasted hazelnuts – 50 g

Manufacturing

Prepare pancake dough. In a bowl, mix flour, cocoa powder and baking powder. Separately, beat the eggs with sugar and salt in a mixer bowl.

Without turning off the mixer, continue whisking - alternately pour in part of the milk and little by little add the dry ingredients (in other words, flour with baking powder and cocoa). Repeat until they are all completed. Add oil at the end.

The dough should be watery and without lumps. If it turns out too thick, add more milk. On the contrary, if it is very liquid, then add a couple more tablespoons of flour.

Bake pancakes in a preheated frying pan on both sides. When the pancakes are ready, you need to cool them. I cooked in a metal frying pan with a diameter of 20 cm, each time I greased it with a drop of oil so that the pancakes did not stick.

Prepare curd cream. To do this, mix sour cream and sweet powder, and then add cottage cheese. Beat the resulting mass with an immersion blender. Feel free to adjust sweetness to your own taste.

Assemble the cake. Coat any pancake with cream. Everything here is the same as with assembling an ordinary cake, only instead of cake layers we will have pancakes. If you want the pancake cake to come out perfectly smooth, you can assemble it in a springform pan, spreading the cream using a pastry bag (take a small nozzle so that there is enough cream for you). In general, this is not necessary; you can coat the layers with a spoon.

Pour caramel sauce over the top of the cake or cover with boiled condensed milk. Sprinkle with nuts. When you finish assembling, you can immediately cut it into portions or put the pancake cake with curd cream in the refrigerator for a couple of hours - there it will soak, the cream will stabilize, and the dessert itself will become more tender.

This is such an excellent pancake cake - easy to make, economical and delicious. Have a nice tea party, friends!

Pancake cake with cottage cheese cream - beauty and favorite taste

It would seem that it might be simpler and easier to find a recipe for a good curd cream for a pancake cake. But, as it turns out, there are a lot of additives to such a cream, and even if the pancakes always turn out similar, the cakes are completely different in taste and {filling}.

Therefore, in order to prepare a delicious pancake cake with curd cream, you need to look at more than one recipe for similar baked goods.

There are not only a huge number of types of cream with different fillings, but also different methods for assembling cakes. But let’s imagine two traditional types of cake.

Pancakes in pink

Like any traditional recipe, this one is divided into two steps. Making the components of the cake and assembling the culinary masterpiece itself.

What you need to take for production:

For pancakes:

• Testicles – 3 pcs.;
• Milk – 3 tbsp;
• Sugar – 1 tbsp. spoon;
• Salt – 1 pinch;
• Soda – 1 pinch;
• Lemon – 1 pc.;
• Flour – 2 tbsp.

• Sour cream – 400 ml;
• Cottage cheese – 400 gr.;
• Sweet powder – 1 tbsp;
• Beets – 0.5 pieces (a little more than average)

Cooking savory pancakes. As we can see, the recipe for these pancakes does not include vegetable oil, so it will certainly be needed when frying the cakes in a frying pan. It is better if there is a mixer in the house, because not only the correct mixture of pancake dough, but also the sluggishness of the housewife’s hands depends on its presence.

Let's begin.

Beat the eggs with sugar until you get a thick, snow-white, homogeneous mass. She must be quite curvaceous. Using a whisk, this procedure takes about 20 minutes. Next, heat the milk, but do not let it boil. Add flour to the eggs - half the size here and there and beat, then half the size of milk and beat again. Again flour, then milk.

We extinguish the soda with lemon juice and add it to our mixture. Beat everything again with a mixer at medium speed. Add a little salt and go back to the mixer. The machine did not get tired, and the hands with the whisk would have already strained. The dough should be similar to thick sour cream, but not rustic, but a little thinner.

Grease a frying pan or pancake maker using a silicone brush with oil and bake the shortcakes. We bake until all the dough is gone, just don’t rush and make them thick. Pancake cake with curd cream is not bad because of its multi-layered nature.

Making cream.

Knead the cottage cheese with a fork, add sour cream and sweet powder and mix thoroughly. Then we divide the cream into two equal parts, into one of which we add the juice of half a beet. Naturally, you can use food coloring, but a natural product is even better. When all the shortcakes (pancakes) have cooled, we begin assembling.

Place the first pancake on the dish and coat it with snow-white cream, the next one with pink cream, and so on, alternating until one of the components is completed. Then we put the cake in the refrigerator and prepare the kitchen for tea. Even if you don’t drink tea in the kitchen, but use the dining room or one of the rooms for eating, the cake still needs to stand in a cool place for 30-40 minutes.

But there is a recipe not only for traditional light pancakes, you can also create chocolate cakes from similar cake layers.

Pancakes recipe with chocolate

For a delicious chocolate cake, which at first glance you can’t even tell that it’s made from pancakes, we will need:

• Milk – 1 liter;
• Testicles – 4 pcs.;
• Flour – 3 tbsp;
• Refined vegetable oil – 4 tablespoons;
• Granulated sugar – 4 tablespoons;
• Soda - teaspoon;
• Salt – 1 pinch;
• Butter – 150 gr.;
• Cottage cheese – 0.5 kg;
• Cocoa – 2 tbsp.

Sift the flour, add all the bulk ingredients - salt, soda, sugar.

And mix slightly. Break the eggs into flour. But we do it in a somewhat strange way. At first, one egg and a quarter of milk, then the second and again a quarter of milk, and so on until these products run out. After any addition, mix everything well. Lastly, add vegetable oil and stir again. We bake pancakes on both sides, while greasing the pan with vegetable oil only before the first pancake.

All other pancakes are baked in the same oil that is included in the dough. After all the shortcakes are ready, we begin to create the cream. Mix softened butter with cottage cheese and beat thoroughly in a blender. Pour sugar, sifted cocoa into a separate bowl and pour in milk (2 tablespoons). You can warm up this mixture slightly, then the sugar and cocoa will disperse more quickly. Now combine the cottage cheese with cocoa milk and mix.

Assembling the cake

– coat any pancake with cream and stack one on top of another. When we put the outer crust, you can prepare chocolate glaze from a dark chocolate bar and 50 grams. butter Finely chop the chocolate and combine it with butter, then heat it in a steam bath and carefully pour over our prepared cake. Place in the refrigerator until the glaze hardens completely.

Decorate with walnut halves and dark seedless raisins.

The result is a very beautiful and delicious multi-layer cake. In this case, we ended up with a cake made from light cake layers and dark cream, but you can create the opposite.

Coffee-colored pancakes and bright snow-white cream.

To do this, let's take:

• Milk – 700 ml;
• Testicles – 3 pcs.;
• Flour – 320 gr.;
• Granulated sugar – 1 tbsp;
• Salt - a pinch;
• Chocolate – 100 gr;
• Soda – 0.5 tsp;
• Lemon – 1 pc.;
• Cognac – 1-2 tbsp;
• Cream 35% – 600 gr.;
• Cottage cheese – 600 gr.;
• Sweet powder – 270 gr.

We start by making pancakes.

We prepare them like regular pancakes, only before baking them you need to melt a chocolate bar to which we add cognac. After that, mix the dough with the resulting cognac chocolate and mix everything again with a mixer. Bake brown pancakes and leave them to cool. Prepare curd cream. Grind the cottage cheese in a blender, whip the cream using a mixer. We collect the cream into the cottage cheese, add sweet powder, mix, and then evenly add the whipped cream and mix again.

Now let's start assembling the cake.

Coat any pancake with cream and place the next shortbread on top. We decorate the top with snow-white airy curd cream and any colorful types of decorations. Pieces of chocolate, grated chocolate, or colorful candies that are easy to bite into. Place in the refrigerator for 30 minutes.