Pancake cake with raspberries
Источник фото: https://ru.123rf.com/profile_serezniy
For many, I suggest serving the usual thin pancakes with cottage cheese and berries in a more formal way.
If you let the pancake cake soak for two to three hours in the refrigerator, the layers will set and the cut of the portioned pieces will be even. And also fragrant raspberries and vanilla in the dough... An excellent dessert!
To prepare pancake cake with raspberries and cottage cheese, take the products according to the list.
Ингредиенты
Dough for 7 pancakes:
Flour - 75 g
Milk - 200 ml
Eggs - 1 pc.
Butter - 15 g
Sugar - 0.5 tbsp.
Vanilla - 0.1 g
Salt - a pinch
Interlayer:
Cottage cheese - 350 g
Sour cream 25% - 150 g
Powdered sugar - 2 tbsp.
Raspberries - 200 g
Рецепт
1. Mix the dry ingredients first (flour, sugar, salt, vanilla).
2. Beat in an egg (in my case there is three times more dough, that’s why there are three eggs in the photo). Whisk in a circle and draw the flour into the moisture.
3. Pour in the melted butter. Knead in the center - a homogeneous thick mass will gradually form.
4. Pour in lukewarm milk in parts and continue to beat and stir the thick dough.
5. This way it is easier to avoid the formation of lumps.
6. The result is a smooth, flowing, liquid, homogeneous pancake dough. Leave it alone for half an hour before baking the pancakes.
7. Bake pancakes in a hot, slightly oiled frying pan.
8. For the pancake cake, bake 7-8 pancakes.
9. For the layer, grind cottage cheese, sour cream and powdered sugar.
10. Grease each pancake (unfolded) with curd mixture and arrange the berries.
11. If you are planning a dome-shaped cake, cover the filling and lightly assemble the next pancake in the center.
12. After assembling, keep the pancake cake with raspberries and curd cream in the refrigerator for two hours, then cut into portion triangles. Before serving, you can sprinkle with sifted powdered sugar.
13. Bon appetit!