Pancake cake with cottage cheese. Pancake cake with curd cream

With such familiar and familiar desserts as cakes, sweets and cookies, you will hardly surprise anyone. You can buy them everywhere, and it will not be difficult for many housewives to cook some of these delicacies on their own. And not so long ago, such an innovation as pancake cakes, which are prepared not only as a dessert, but also as an appetizer (hot or cold), has also come into fashion. So I decided to introduce this innovation, thereby diversifying the rather boring menu of our family. I invite everyone to join and learn with me a rather simple photo recipe for dessert - a pancake cake with curd cream. The basis of such a cake is the most ordinary pancakes, which are smeared with cream.

Pancake cake with curd cream
Pancake cake with curd cream

And since pancakes, as well as pancakes, have long been considered a primordially Russian dish, without which such a wonderful holiday as Maslenitsa cannot do, there will certainly be a place for such a pancake cake on the Shrovetide table.

Required ingredients for pancake cake:

Pancake cake with curd cream

For pancakes ingredients:

milk - 600 ml.
1.5 tablespoons of cocoa and sugar
2 eggs
0.5 teaspoon baking powder and salt
30 ml. vegetable oil
a glass of flour

For cream ingredients:

400 g cottage cheese
vanillin
100 g sour cream
sugar - 80 g.

You can cook such a pancake cake with curd cream according to the photo steps of the recipe in 40 minutes. And if you use 2 pans at once, then even faster.

First, let's make the pancake batter. In a small saucepan, break the eggs and beat them, adding salt and sugar.

Pancake cake with curd cream

Then pour in a small part of the milk (no more than half), mix and add the mixed flour.

Pancake cake with curd cream

Thoroughly stir the contents of the saucepan until smooth. Add the remaining milk and vegetable oil.

Pancake cake with curd cream

The dough should turn out quite liquid (like kefir). The thinner the dough, the thinner the pancakes will be. We leave it alone for a third of an hour.
While the dough is infused, prepare the curd cream. Cottage cheese (if it is granular) is loaded into a blender cup and converted into a paste-like homogeneous mass. If necessary (if the cottage cheese is completely dry and hard), you can add a little milk.

Pancake cake with curd cream

Then add vanillin, sour cream and sugar to the cottage cheese, and beat thoroughly until smooth. The mixer does the job best.

Pancake cake with curd cream
Pancake cake with curd cream

We fry pancakes. Lightly grease the heated pan with vegetable oil (this is very convenient to do with a silicone brush).

Pancake cake with curd cream

Pour the dough into the pan with a ladle, evenly distributing it over its entire bottom, and fry the pancakes on both sides.

Pancake cake with curd cream
Pancake cake with curd cream

From the total number of components, I got 11 pancakes. Therefore, as soon as 5 pancakes are baked, add cocoa to the rest of the dough in a saucepan and mix. If the dough seems thick, add a little milk.

Pancake cake with curd cream

Then we bake chocolate pancakes. As a result, we got 2 stacks of pancakes (brown and white).

Pancake cake with curd cream

You can do it differently: immediately pour the finished dough into two containers and add cocoa to one, and only then fry the pancakes. Perhaps this option is more convenient for someone.
We form a cake. We spread a white pancake on a dish, coat it with curd cream. For smearing it is very convenient to use again a silicone brush.

Pancake cake with curd cream

Then we put the chocolate pancake and coat it again.

Pancake cake with curd cream

Thus, lay out and coat all the pancakes, alternating white with chocolate. We also smear the top pancake with cream, without depriving attention of the sides of the cake.

Pancake cake with curd cream

The last touch remains - to decorate our pancake cake. The easiest way is to sprinkle it with cocoa powder mixed with chopped nuts.

Today we have a popular Russian dish turned into the most delicate cottage cheese dessert. Pancake cake with cottage cheese cream is prepared for the children's table. Children simply adore airy soft pancakes.

The recipe for a pancake cake 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.

Beat with a whisk into a light foam.

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

The sifted wheat flour also goes into the bowl.

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

Pancake dough has a semi-liquid base.

Pancakes are “baked” from the resulting pancake dough. The pan is preheated, and before each pancake it is lubricated with sunflower oil. Stack the fried pancakes until they are completely cool.

For the filling, cottage cheese, powdered sugar and crystalline vanillin are taken.

Curd is laid out in a bowl.

Fall asleep with powdered sugar, plus vanillin.

It is whipped with a mixer into a tender curd mass and cools well.

Each pancake is smeared with curd cream. A cake is made from pancakes. The surface of the cake is soaked with a plentiful layer of chilled curd cream. The pancake cake is sent to the refrigerator for soaking for 2 hours.

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

The hat 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 by portioned triangles.

Pancake cake with cottage cheese cream is served with hot tea as a chilled dessert.

Kitchen appliances: a deep bowl, a small container (for a microwave), a whisk, a tablespoon and a teaspoon, a knife, a ladle, a flour sieve, a frying pan (pancake or regular Teflon), a cake dish (a cake dish), a mixer, a microwave, a refrigerator, cling film.

Ingredients

How to choose the right ingredients

• Cottage cheese for the filling should be soft and small. Ideally, of course, use homemade cottage cheese. But from the store is also suitable, just choose 9%. And if you have a sweet curd mass stale, then you can safely use it.
• For the filling, it is best to use heavy cream 33-35% fat. You can also replace with fat sour cream (30-40%).

Chocolate pancake cake with curd cream

The process of making chocolate pancake cake with cottage cheese

Stage 1: dark chocolate, milk.

I'm starting to make pancake batter. A classic recipe, but I’ll still describe how I made it, and also share my life hacks.

Stage 2: milk, chocolate mixture.

Now I'm getting down to the responsible business, that is, to the test.

Stage 3: eggs

Stage 4: sugar, salt, baking powder, flour

Did you know?
To mix the dough faster, use a mixer instead of a whisk. So you protect yourself from unappetizing lumps.

Stage 5: vegetable oil

Well, the dough has rested and is ready to turn into pancakes.

Important!
Pancakes should be equal in diameter and thickness, so use a ladle to scoop an equal amount of batter for all servings.

Stage 6: cream, sugar, vanilla sugar

While the pancakes are cooling, I'll work on the filling.

Stage 7: cottage cheese

Did you know? The mixer has special spiral nozzles with which it will be more convenient to mix the cottage cheese with the creamy mixture.

Stage 8

Stage 9: dark chocolate, cream, Nutella

By the way! I also need to make chocolate ganache to cover the cake with.

Dessert is ready!

video recipe

I just showed you a simple recipe for pancake cake with cottage cheese with photo . And now I suggest watching a video in which a girl tells in 7 minutes how to cook this delicious dessert.

How to decorate a cake

You know, a pancake cake can be decorated with any fruit (according to the season): apples, pears, strawberries, raspberries, bananas, etc. Or make a masterpiece and sprinkle the top pancake with powdered sugar and pomegranate.

• Instead of chocolate, you can use 100-150 g of cocoa. It must also be diluted with milk and put in the microwave to get a homogeneous mixture.
• Milk should be at room temperature. If you just took it out of the refrigerator, then pour it into a bowl and put it in the microwave for a couple of minutes.
• If the curd lumps are large, then grind them through a sieve.
• You can cook pancakes according to your usual recipe.
• Cinnamon goes well with cottage cheese, chocolate and cream. You can add it to the filling if you like.
• The golden proportion of flour and milk is 1:2.

How to serve cake

In the context, this cake looks very nice and appetizing, so it will be enough to lay out a piece for each on a plate. In addition, prepare aromatic tea and watch your family (or guests) enjoy their meal.

Other filling options

For those with a sweet tooth, I recommend checking out the recipe. If your family is crazy about all sorts of custard goodies, then treat them. Or there is sour cream in the refrigerator that you don’t have time to use, then cook a “pancake cake with sour cream—. Look for other delicious toppings in the recipe.

Agree, a very simple recipe that brings a lot of pleasure! Have you tried making a pancake cake with some unusual fillings? Feel free to share your recipes in the comments. Can't wait to try something new.

The composition of curd cream includes:

• 500 ml heavy cream for whipping;
• 100 g of powdered sugar;
• 360 g of tender cottage cheese.

Step by step recipe:

1. Lightly beat eggs with sugar and salt. Sift flour with cocoa and baking powder. Combine this mixture with eggs.
2. Bring the resulting thick dough to the consistency of a pancake, mixing in the prescription rate of milk.
3. In a lightly oiled frying pan with a diameter of 24 cm, bake thin chocolate pancakes.
4. For cream, beat cold cream with powdered sugar until fluffy.
5. Mix 2/3 of the whipped cream with the cottage cheese mashed through a sieve. Layer chocolate pancakes with the resulting cream.
6. Spread the remaining cream over the top and sides of the cake. Decorate the dessert with melted chocolate, berries and fruits.

Advice! So that the edges of the pancakes do not dry out after baking, it is better to cover them with a large ceramic plate on top.

Chocolate pancake cake with custard

The delicate texture of custard milk cream turns a pancake cake into a real masterpiece. To start the dough for simple pancakes, you need to take:

• 1 egg;
• 30 g of sugar;
• 2 g salt;
• 200 ml of milk;
• 160 g flour;
• 100 ml of boiling water;
• 3 g of soda;
• 20 g melted butter;
• 20 g cocoa powder.

List of ingredients for the custard layer:

• 400 ml or 2 tbsp. milk;
• 1 egg;
• 40-60 g of sugar;
• 10-15 g flour;
• 7 g vanilla sugar.

Cooking order:

1. Shake the egg with salt and sugar, pour in the milk and stir in the flour. You will get a fairly thick mixture.
2. Stir soda in boiling water and pour it into the dough. Mix everything quickly. Pour melted butter into the prepared dough and add cocoa.
3. Prepare thin pancakes from the resulting dough. Fold them in a pile and leave under cling film until the cake is assembled.
4. Send 300 ml of milk in a saucepan to the fire. Mix the remaining milk with the egg, sugar (including vanilla) and flour.
5. When the milk begins to boil on the stove, pour the milk-egg mixture into it in a thin stream. Stirring, boil the cream until thickened.
6. When all the components of the dessert are ready, it remains only to assemble the cake and decorate it to your liking.

Chocolate pancake cake with sour cream

Pancakes for this baking are obtained with a mega-chocolate taste due to the fact that the dough contains not only cocoa powder, but also dark chocolate. The proportions of the ingredients will be as follows:

• 3 eggs;
• 50 g of powdered sugar;
• 80 g of dark chocolate;
• 500 ml of milk;
• 20 g cocoa powder;
• 40 g butter;
• 3 g salt;
• 200 g flour.

To prepare sour cream prepare:

• 400 g of fat sour cream (preferably homemade);
• 90 g of powdered sugar.

Working process:

1. Send half of the milk to a water bath along with chocolate and butter. Heat everything until the ingredients are completely combined.
2. Combine the rest of the milk with dry ingredients and beaten eggs.
3. Combine both components of the dough, mix everything thoroughly and leave for 2-3 hours at room temperature.
4. Then bake 18-20 pancakes with a diameter of 19 cm from the resulting dough.
5. For cream, beat sour cream with powdered sugar until fluffy. Re-layer the pancakes with the resulting filling, cover the cake on top with it. Refrigerate for 2-3 hours before serving.

Advice! If it was not possible to buy fatty sour cream, then you can make a cream from a lower fat product. To do this, sour cream is weighed in a colander covered with gauze.

Chocolate lovers can add crushed Oreo cookies to sour cream or make the cream completely chocolate by adding cocoa powder to its composition.

Chocolate pancake cake with condensed milk

The pleasant caramel flavor of boiled condensed milk cream perfectly complements chocolate pancakes. A cake made from such components is not sugary-sweet, but juicy, tender and quite satisfying. To bake pancakes for a treat, you need to take:

• 1000 ml of milk;
• 2 eggs;
• sugar - to taste;
• 2-3 g salt;
• 2-3 g of soda;
• 300 g flour;
• 20 g cocoa powder.

For the condensed milk cream take:

• 250 g boiled condensed milk;
• 50 g butter;
• 100 g fat or weighed sour cream.

How to cook:

1. From the products indicated in the list of ingredients, knead the pancake dough. Let it stand for a couple of hours at room temperature so that the gluten in the flour starts working and all the lumps disperse. Then bake a stack of chocolate pancakes.
2. Put boiled condensed milk, softened butter and sour cream in a deep bowl. Beat all products with a mixer until smooth. Smear the cakes with the resulting cream and stack them in a pile.

Additionally, sliced ​​​​bananas, crushed nuts or chocolate chips can be put in a layer between pancakes.

Chocolate pancake cake with banana cream

The combination of bananas and chocolate can be called a classic. For delicate chocolate pancakes with milk and kefir, prepare:

• 800 ml of milk;
• 500 ml of kefir;
• 4 eggs;
• 100 g of sugar;
• 150 ml of boiling water;
• 80 ml of vegetable oil;
• 4 g of soda;
• 60 g cocoa powder;
• 350 g flour or to the desired consistency.

For Delicious Banana Cream:

• 450 g of condensed milk;
• 250 g sour cream;
• 40 g corn or potato starch;
• 6 bananas;
• 5 g vanillin.

Cooking sequence:

1. Grind eggs with sugar, pour in kefir, milk and flour sifted with soda and cocoa. Then add boiling water and stir quickly. Let the mixture sit for a bit.
2. Add vegetable oil to the finished dough, stir and bake thin openwork pancakes.
3. Peel bananas and puree with a blender. Add to them the rest of the ingredients for the cream. Bring mixture to a boil over moderate heat until thickened, but do not boil.
4. Cool the cream and assemble the cake. From above, you can cover the pastry with a layer of chocolate icing or arrange it in another way.

Often a pancake cake on a serving platter looks like a mound due to the thin edges of the pancakes. To avoid this, it is better to cut all the pancakes on a plate of a slightly smaller diameter than the pan.

Chocolate Pancake Cake: Cherry Recipe

Outwardly, this dessert resembles the popular Monastic Hut cake, but it is much easier to prepare, because thin chocolate pancakes are baked in a pan instead of cakes in the oven. They can be prepared according to any of the above recipes. Cherries for the filling can be taken canned or frozen.

What you need for a pancake dessert with cherries:

• 21 chocolate pancakes;
• 800 g pitted cherries;
• 500 ml of fat or weighed sour cream;
• 150 g of powdered sugar;
• 80 g melted chocolate for decoration

Cooking steps:

1. Defrost the cherries and put them in a colander to drain excess liquid (juice or syrup).
2. Beat chilled sour cream at medium speed with powdered sugar.
3. Put a cherry on the edge of the pancake and wrap everything with a tube. Make 21 such blanks.
4. Put seven pancake tubes on a serving dish, coat them with sour cream. Next, lay out the tubes in a slide, reducing their number in each row: 6, 5, 4, 3, 2 and 1.
5. Cover the cake on all sides with cream and put in the refrigerator for 2-3 hours. When the sour cream is well set, decorate the dessert on top with a thin chocolate cobweb.

For greater saturation of the aroma, cherries can be soaked for a while in cognac. You can also add steamed raisins, dried apricots or prunes to cherries.

In conclusion, it should be said that when deciding to make a chocolate pancake cake, you can use the pancake recipe not the one indicated in the recipe, but the one that turns out best. When adapting the recipe for ordinary pancakes for this pastry, you should reduce the amount of flour by the amount of cocoa powder added to the dough. Pancakes can be baked in advance and even frozen, so that later you can cook the cake in almost half an hour.