Pancakes occupy a special niche in the culinary business, as they are one of the most common dishes made from flour. They are prepared both on yeast (dough and without dough method) and unleavened dough. Many chefs try to make something exquisite and unique from this everyday dish.
Thus, pancake cakes with curd cream have become an excellent alternative to desserts with butter, protein or custard filling. Pancakes are just perfect for the role of cake layers, because they are quickly and easily soaked, perfectly combined with an airy curd mass, and also any inexperienced housewife at home can bake and make a sweet masterpiece without any problems.
Cottage cheese cake from classic Russian pancakes
Necessary components:
Flour - 500 gr.;
· Milk - 500 ml;
· Salt - 5 gr.;
Chicken egg - 3 pcs.;
Butter - 50 gr.;
Sugar - 30 gr.;
· Wet yeast - 20 gr.;
· A piece of fat.
Essential products for cream:
Cottage cheese - 120 gr.;
Cream 35% - 320 gr.;
Powdered sugar - 100 g.
Making pancake dessert:
1. The first thing is to prepare the dough: pour milk into a saucepan and heat over low heat, add mashed wet yeast and half the amount of sugar, stir until the yeast dissolves, and add a third of the flour.
2. Tip: the temperature of the milk should correspond to the temperature of the body: it is necessary to drip a couple of drops on the wrist and if warm, then the milk is ready.
3. Thoroughly mix everything, covering with a cotton towel, send to a warm place for 30 minutes.
4. When the dough comes up, add the yolks, salt with melted butter, the remaining sugar and mix until smooth, whisk the whites with a mixer until the peaks are firm.
5. Pour the remaining flour into the dough, add the foam from the proteins and gently knead the dough to a homogeneous consistency.
6. Next, fry the pancakes in a heated frying pan, periodically greased with lard.
7. Tip: for lubrication, you can use a fork that you stick in a piece of pork fat.
8. Put ready pancakes on a dish until cool.
9. Meanwhile, prepare the cream: remove the cottage cheese from the refrigerator and wipe it twice through a fine-grained sieve into a bowl.
10. Put the cream in the mixer bowl and start whipping them at low speed. When the mixture begins to thicken, add the powder and bring the mass to a thick consistency.
11. Add the creamy mass to the mashed cottage cheese and mix with a spatula until smooth.
12. Put pancakes on the dish in turn and grease them with cream.
13. Tip: the pancakes are very delicate and thin, so it’s better to lubricate with the handle of a spoon or fork, the cream will go smoother.
Decorate the finished curd pancake cake with sliced fruits.
Chocolate pancake cake with curd cream and glazed cherries
Products for the test:
· Milk - 500 ml;
Cocoa powder - 10 g .;
Chicken egg - 2 pcs.;
Flour - 300 gr.;
· Salt - 2 g .;
· Butter - 10 g .;
Refined oil (for frying) - 10 ml.
Ingredients for Cottage Cheese:
Cottage cheese - 150 gr.;
Cream (33% and above) - 200 gr.;
Powdered sugar - 85 g .;
· Cherries (fresh or frozen) - 250 gr.;
· Water - 50 ml;
Sugar - 30 gr.
Cake is prepared as follows:
1. Mix eggs with milk and salt, add flour sifted together with soda and cocoa. Knead the dough so that there are no lumps, and stand the dough for about 10 minutes.
2. Advice: if there are still lumps, then strain the liquid mass through a sieve.
3. Heat the pan well, add refined oil and pour a half of the ladle of dough in a couple of seconds. Quickly turn the pan by the handle so that the dough spreads in an even and thin layer. Fry the pancakes on both sides and spread on a flat plate.
4. Meanwhile, the berries are glazed: pour water into a saucepan with a thick bottom, pour in seedless cherries with sugar, boil and simmer for about 5 minutes over low heat.
5. Tip: if cherries are sour, then sugar can be added.
6. Take dry and soft cottage cheese from the refrigerator, interrupt it with a mixer until smooth.
7. Advice: if the curd is grainy and rough, then it is necessary to drive it through a sieve twice.
8. And then add cream with powder and a mixer to the bowl, stir until the components of the cream are completely combined.
9. Tip: if there is not enough sweets, then add more powder.
10. Next, you need to collect dessert: spread a thin chocolate cake on an even dish, distribute the filling over the entire diameter and put a small amount of cherries on top, so take turns until the last pancake.
Red cherry gravy can be poured along the contour of the upper pancake of a ready-made pancake cake with curd cream, thereby forming beautiful bright smudges.
Mexican Pancake Cake with Cottage Cheese Cream
Ingredients for cakes:
Flour - 320 gr.;
· Warm water - 120 ml;
· Salt - 2 g .;
Butter - 65 gr.
Essential ingredients for cream:
Cottage cheese - 450 gr.;
Sour cream - 125 gr.;
Sugar - 125 gr.;
Raisins - 40 gr.
Cooking Cake:
1. In a deep bowl, mix the sifted flour, salt and melted butter, gradually pour lukewarm water and knead the dough to a thick consistency.
2. Then form balls from it, the size of a chicken egg, soak them for 15 minutes. in cling film.
3. Then roll out each ball the size of an ordinary plate.
4. Bake pancakes not in a greased frying pan and on medium heat for 2 minutes on each side.
5. While the pancakes cool, in a bowl for the mixer, combine soft dry cottage cheese, sour cream and sugar, beat until smooth. Add raisins and a spatula to mix everything
6. Creation of a pancake curd cake: lay out pancakes on a tray and cover each with curd cream. We distribute the remaining cream on the sides and align them with a spatula or knife.
Apple pancake cake with curd cream
Pancake Ingredients:
Cream 10% - 200 ml;
Flour - 400 gr.;
· Milk - 200 ml;
Apples - 210 gr.;
· Wet yeast - 25 gr.;
Chicken egg - 2 pcs.;
Sugar - 20 gr.;
· Salt - 5 gr.;
Refined sunflower oil - 10 ml.
Essential products for cream:
Cottage cheese - 350 gr.;
Sugar - 100 gr.;
Sour cream - 100 gr.;
Zest with 1 lemon.
How to make a cake:
1. To prepare the dough, it is necessary to warm the milk (to a temperature of 30-35º C), dissolve the sugar and yeast in it, add the sifted flour gradually, bring the dough to the density of fat sour cream and put it in a warm place.
2. At this time, bake the apples, peel the skin and rub the pulp through a sieve.
3. When the dough begins to settle, or after 30 minutes, mix it with a spatula with applesauce, the remaining flour, salt and eggs.
4. Dilute the thick dough with warm cream to a thinner consistency (like fat sour cream) and set in a warm place to re-increase in volume for 30 minutes.
5. Pour oil into the pan and, after the appearance of a haze with a slight burning smell, start frying pancakes.
6. While the pancakes cool, a curd mass is rubbed through a fine-mesh sieve. Sour cream with grated lemon peel and sugar is added to it. All products are punched with a submersible blender until they are combined into a homogeneous mass.
7. Tip: before removing the zest, the lemon must be washed with soda under running water.
8. Put pancakes on a round dish and spread them with curd cream.
With such a pancake, it is better to serve cinnamon coffee or hot chocolate.
Pancake cake with cottage cheese and sour cream filling
Test components:
Milk - 750 ml;
Flour - 320 gr.;
· Butter - 50 gr.;
Chicken egg - 2 pcs.;
Sugar - 5 g .;
· Salt - 5 gr.;
Refined sunflower oil - 10 g.
Products for curd:
Cottage cheese - 200 gr.;
· Yolk - 2 pcs.;
Butter - 50 gr.;
Sugar - 20 gr.
Component Gravy:
Sugar - 100 gr.;
Sour cream - 350 gr.;
· Cinnamon - a pinch.
Dessert preparation:
1. Pour sugar and salt into the mixer bowl, beat eggs in turn and beat everything with a mixer until splendid.
2. Add melted butter, half the milk and sifted flour to the egg mixture. At a minimum speed, stir everything with a mixer until smooth and add the remaining milk. And set aside the preparation of the filling.
3. Advice: if there are still lumps, then you can strain the mixture through drushlag.
4. Using a sieve, skip the dry curd mass twice, add soft butter, egg yolks with sugar and carefully beat everything in a blender bowl.
5. Advice: if the cottage cheese is a little wet, but send it to the drushlag, put a saucer on it on it and hold for 30 minutes.
6. Pour refined oil into a hot pan, heat it and bake pancakes.
7. Ready pancakes on the side that is more fried should be spread with an even thin layer of curd, put in the form of a book and fry on both sides in a greased skillet. And wait until it cools down.
8. Beat in a bowl thick fat sour cream with sugar and cinnamon.
9. Spread two folded pancakes on the dish, forming a circle and not enough spoon with grease with sour cream gravy. There will be a dessert in 10 such pancake cakes.
To a pancake cake with curd cream, you can serve a couple of balls of chocolate ice cream on a saucer.
Dutch pancake cake with cottage cheese cream
Essential products for pancakes:
Cream - 125 gr.;
Chicken egg - 5 pcs.;
Melted butter - 10 g .;
Flour - 120 gr.;
· Salt - 2 g .;
Sugar - 100 gr.;
Zest with 1 lemon.
Ingredients for Curd Cream:
Sour cream - 150 gr.;
Cottage cheese - 300 gr.;
Powdered sugar - 100 g.
Step by step cooking:
1. In different deep bowls, divide each egg into protein and yolk.
2. Tip: before use, the eggs must be thoroughly washed with soda under running water and wiped until dry
3. Add sugar to the yolk mass and beat with a mixer until light. Pour in the cream, put a small amount of zest and sifted flour, and then with a mixer, thoroughly beat everything at maximum speed.
4. Beat the whites with salt with clean corollas until the mass drops out when the bowl is turned over.
5. Carefully combine the foam of the proteins with the yolk mass so that they do not settle, and put the bowl with the dough in cold water.
6. Heat the pan, pour the melted butter and fry the pancakes on both sides.
7. Tip: put in the pan of the dough you need twice as much as usual, since the pancakes should be a little thicker.
8. While the pancakes cool, prepare the cream: the curd mass is rubbed twice through a sieve, sour cream and powder are whipped, and both mixtures are mixed to form a persistent thick cream.
9. Spread pancake cakes alternately on a round dish and apply a curd cream on them with a spoon.
To the pancake cake with cottage cheese cream, cocoa or black strong tea with milk will harmonize.
Beautiful, tasty, and most importantly useful - this is the whole secret of pancake cake with curd cream. Incredibly light and quite simple to prepare, it will decorate any everyday or gala dinner.
