Pancake cake

A simple step-by-step recipe for a delicious Pancake cake with curd cream. I don't know the best recipe for a pancake cake with cottage cheese. No need to mess with cakes

2 h

220 kcal

5/5 (1)

Kitchen appliances and utensils: mixer, sieve, frying pan and whisk.

What could be tastier than pancake cake with cottage cheese? Only two cakes with cottage cheese! The recipe is very simple. No need to mess with the cakes, knead and roll out the dough. Just bake pancakes and spread with curd cream. This cake can only be made because the whole family is there. But for a big holiday, the recipe will be very useful. I think this is the perfect dessert to celebrate. Shrovetide... Children and adults will love this unusually tender dessert. In addition, the high calcium content in curd makes it an indispensable product for a growing body.

Ingredients

For pancakes:

For filling:

• Cottage cheese - 400 g.
• Sour cream (thick) - 3 tbsp. l.
• Sugar - 0.5 cups.

• Vanillin - sachet.
• Raisins - 100 g.

Choosing your ingredients wisely

Cottage cheese should be of a uniform consistency, not too liquid, but not dry either. Good cottage cheese should not taste bitter or taste too sour. It should be white, without any blotches. I believe that cottage cheese is more natural on the market, but, unfortunately, one cannot be sure of its safety. Therefore, it is better to buy cottage cheese in the store, but always look at the packaging. If a curd product is written, then this is not curd, but a mixture of palm oil with starch. Therefore, we are looking for cottage cheese and look at the composition, there should be no vegetable fats.

Sour cream is selected according to the same principle. We are looking for sour cream, not a sour cream product, and the composition should not contain thickeners and starch.

Raisin they are often treated with chemistry so that it is stored for a long time and looks more appetizing. By their appearance, you can always determine whether the raisins are processed or not. Firstly, it should not be glossy, bright yellow. Natural dried grapes have a brown or light brown hue and a matte surface. Secondly, the raisins should be fleshy, but not soft or moist.

Now that we have learned how to choose the ingredients, let's start cooking.

Cooking a pancake cake

1. Necessary:
   - flour - 2.5 cups,
   - salt - a pinch,
   - sugar - 2 tbsp. l.
   Sift the flour to saturate it with oxygen. This is necessary for the splendor of the dough. Add salt and sugar and set aside.
   
2. Necessary:
   - eggs - 3 pieces,
   - milk - 3 glasses,
   - vegetable oil - 3 tbsp. l.
   Beat eggs with a whisk. Add the beaten eggs to the milk and vegetable oil, continuing to beat.
   
3. Necessary:
   - soda - a pinch,
   - vinegar - 0.5 teaspoon.
4. Gradually pour the mixture of milk and eggs into the sifted flour while stirring with a whisk. We stir the dough until until all the lumps dissolve... We extinguish the soda with vinegar and add to the dough, mix. The consistency of the dough should be not thick, but not liquid either, like water. We leave the dough for 20 minutes and, as they say, we give him a rest.
   
5. Necessary:
   - cottage cheese - 400 g,
   - sugar - 0.5 cups,
   - raisins - 100 g,
   -vanillin - a bag.
   While the dough is infused preparing the cream... The cream should not be liquid so that it does not leak out of the cake.
   Place all ingredients in a bowl or saucepan and beat with a mixer. If there is no mixer, you can mix everything with a spoon. Of course, the cream will not be so delicate, but the taste will not change much from this. Instead of sugar, you can use icing sugar, you can add a little less raisins or not add at all.
   
6. You can also use ready-made curd mass from the store, it is very tasty and is sold with various fillings - with raisins, dried apricots or no fruit at all.
7. We bake pancakes. The dough is infused, so you can start. Be sure to stir the dough with a spoon so that it acquires a uniform consistency. Heat the pan and pour the dough into it, evenly distributing it over the pan. How much dough to pour, you need to determine yourself, since the sizes and shapes of the pans are different. I usually pour it with a ladle, it turns out an incomplete ladle of dough for one pancake. There are nonstick pancake pans available, but if you have a regular pan, you can brush it with a piece of bacon to keep the pancakes from sticking. We put each pancake on a plate and smear with cream.
   
8. The cake is ready! It is already very tasty, but still it is desirable to put it in the refrigerator for a few hours for impregnation. Then it will be just magical. I don't know the best recipe for a pancake cake with cottage cheese, in confirmation of my words, this is a photo.
   

Video recipe

This video shows how to properly prepare our pancake cake.

A hearty, moderately sweet pancake cake with the most delicate curd filling will delight you and your loved ones with its unique taste. I also added strawberries to the cream, which had a beneficial effect on the taste and appearance of the finished cake. Be sure to try, the dish will not take much time and effort, and the result will delight you.

Ingredients

To make a pancake cake with curd cream you will need:
For pancakes:

milk - 0.5 liters;

vegetable oil - 2 tbsp. l .;

eggs - 2 pcs.;

flour - 1.5 cups;
sugar - 1 tbsp. l .;
salt - a pinch.
For the cream:
cottage cheese - 0.5 kg;

strawberries - 150 g;

sour cream - 100-150 g;
sugar to taste.

Cooking steps

Whisk eggs with salt and sugar. Add vegetable oil and warm milk. Gradually adding sifted flour, beat the dough until smooth, without lumps. Heat the pan well, grease the pan with vegetable oil for the first time and bake the pancakes as usual (after the first pancake, do not grease the pan with oil anymore, since we added oil to the pancake dough).

Cooking curd filling for a pancake cake. Combine cottage cheese with sugar and sour cream, add strawberries.

Beat the cream with a blender until smooth.

Put pancakes on a dish or a wide plate,

smearing each layer of the future cake with curd cream.

On top, also grease the pancake cake with a thin layer of curd cream and decorate with strawberries.

Put in the refrigerator for an hour to soak.

And you can serve our delicious, unusually tender pancake cake with curd cream. And here he is in the context.

Bon Appetit! Help yourself!

Pancake cake with cottage cheese cream is a budget and easy-to-prepare dessert that can be enjoyed on boring weekdays or effectively served for a festive feast, spending a little time on decor. The result will surpass all expectations and delight the delicacy with a magnificent harmonious taste.

Pancake cake with curd cream

This is not to say that pancake cake with curd filling is prepared quickly, because frying pancakes takes a certain amount of time. However, in general, the process of creating a delicacy is elementary and available for execution even for a novice cook.

Pancake cake recipe

The recipe below can be used to bake cake pancakes. The specified amount of ingredients is enough to prepare a medium-sized dessert. The amount of sugar used can be reduced as desired, thereby reducing the final sweetness of the finished treat.

Ingredients:

• eggs - 4 pcs.;
• flour - 2.5 cups;
• milk - 3 glasses;
• granulated sugar - 80 g;
• vegetable oil - 2 tbsp. spoons;
• salt - a pinch.

Preparation

1. Beat eggs with sugar, adding salt.
2. Pour in milk, beat a little again.
3. Flour is added, all the lumps are dissolved.
4. Pour in the butter and stir the pancake dough again.
5. Pancakes are baked in a preheated pan, let them cool completely.

Pancake cake with cottage cheese and sour cream

The simplest pancake cake with curd filling can be prepared by adding sour cream sweetened to taste. For a more delicate taste of dessert, the sour cream should be pre-beat with a mixer with the addition of regular and vanilla sugar for at least 5 minutes or until the crystals are completely dissolved.

Ingredients:

• pancakes - 10 pcs.;
• cottage cheese - 500 g;
• sour cream - 600 g;
• granulated sugar - 250 g;
• vanilla sugar - 4 tsp.

Preparation

1. Pancakes are baked.
2. Beat the sour cream with sugar and vanilla sugar.
3. The third part of the cream is mixed into the curd.
4. Pancakes are coated with curd mass and stacked on top of each other.
5. Cover the dessert with the remaining sour cream.
6. Leave the pancake cake with sour cream cheese cream in the refrigerator for several hours to soak.

Pancake chocolate cake with curd cream - recipe

Chocolate fans will be delighted with the chocolate pancake cake with curd cream. Cocoa powder is added to the pancake dough, which gives the products a characteristic taste, pleasant aroma and color. If desired, you can add a little chocolate paste, chopped nuts, other appropriate additives to your filling into the filling.

Ingredients:

• eggs - 4 pcs.;
• flour - 3 cups;
• milk - 1 l;
• sugar - 80 g;
• cocoa - 60 g;
• oil - 2 tbsp. spoons;
• salt - a pinch;
• cottage cheese - 500 g;
• sour cream - 200 g;
• powdered sugar and vanilla to taste;
• chocolate glaze - 200 g.

Preparation

1. Mix components for dough with cocoa, bake pancakes.
2. Beat sour cream with powder, add cottage cheese and vanilla, beat again.
3. Pancakes are smeared with cream, stacked on top of each other.
4. Cover with curd cream with glaze, leave for a couple of hours in the cold.

Pancake cake with curd cream and fruit

Pancake cake with cottage cheese is especially tasty if you add the cream when impregnating pancakes with slices of fresh or canned fruit. Peaches, bananas, tangerines or oranges, kiwi and all kinds of berries are perfect for this purpose. Hard apples or pears are pre-grated or cut into slices as thin as possible.

Ingredients:

• pancakes - 12 pcs.;
• soft cottage cheese - 250 g;
• fat cream - 100 g;
• sour cream - 50 g;
• icing sugar - 3 tbsp. spoons;
• fruit syrup - 100 ml;
• gelatin - 15 g;
• lemon juice - 2 tbsp. spoons;
• fruit - 300-400 g.

Preparation

1. Pancakes are baked and half are placed in a split form with a diameter of 18 cm so that half hangs from the edges of the form. They also put a pancake on the bottom of the container.
2. Gelatin is poured with syrup, left for a short time, and then heated until the granules dissolve.
3. Pound soft curd with powder, add whipped cream and sour cream.
4. Stir in jelly syrup.
5. Fill the pancakes with cream and fruit slices, roll them up and put in a mold.
6. Pour the rest of the cream on top, tuck the hanging edges up, cover the dessert with one pancake on top.
7. Place the pancake to solidify in the cold, and then decorate.

Pancake cake with cottage cheese and condensed milk - recipe

A surprisingly rich and mouth-watering pancake cake with curd cream prepared according to the following recipe is a dream for those with a sweet tooth and fans of condensed milk. You can add boiled or classic condensed milk to the filling, which will make the taste different, but each time attractive and harmonious.

Ingredients:

• pancakes - 12 pcs.;
• soft cottage cheese - 500 g;
• fat cream - 100 g;
• condensed milk - 0.5 cans;
• cocoa - 2 tbsp. spoons;
• vanilla.

Preparation

1. Pancakes are baked.
2. Cottage cheese is poured with a blender with vanilla, cocoa and condensed milk.
3. Whip the cream to the peaks, stir in the curd mass.
4. The pancakes are smeared with the resulting mixture and stacked on top of each other.
5. Decorate the pancake to taste, put it in the cold for soaking.

Pancake cake with cream cheese

The prepared pancake cake with curd cheese will amaze you with its exquisite and unusually harmonious taste. In this case, grated dark chocolate is added to the cream, which can, if desired, be replaced with milk chocolate or even use coconut, chopped walnuts or hazelnuts.

Ingredients:

• pancakes - 12 pcs.;
• curd cheese - 250 g;
• fat cream - 250 g;
• powdered sugar - 100 g;
• dark chocolate - 100 g.

Preparation

1. Pancakes are baked.
2. Whisk the cream and powder until stiff peaks.
3. Stir in curd cheese, beat a little more.
4. Grated chocolate is added to the cream, pancakes are smeared with it and stacked on top of each other.
5. Decorate the product and let it soak.

Pancake cake with strawberries and curd cream

A fragrant pancake cake with cottage cheese and strawberries can be prepared with both fresh berries and frozen ones. The latter must first be defrosted, and then thrown into a colander to drain excess liquid. If the cottage cheese is too wet, the berries are simply laid out between the pancakes, without adding to the cream.

Ingredients:

• pancakes - 10-12 pcs.;
• cottage cheese - 500 g;
• strawberries - 250 g;
• powdered sugar - 100-120 g;
• berries for decoration.

Preparation

1. Pancakes are baked, cooled.
2. Punch the cottage cheese with the addition of powder with a blender.
3. Add strawberries, beat a little more.
4. Leave the cream in the refrigerator for a couple of hours, after which pancakes are coated with it.
5. They decorate a pancake cake with strawberry cottage cheese cream, let it soak a little.

Pancake cake with cottage cheese and banana

An incredibly tasty and aromatic pancake cake with curd cream and banana is obtained, which is peeled and cut into circles as thin as possible. In this case, cottage cheese is supplemented with sour cream, which, if desired, can be replaced with whipped cream or condensed milk, adjusting the amount of added sugar.

Ingredients:

• pancakes - 10-12 pcs.;
• cottage cheese - 400 g;
• sour cream - 200 g;
• bananas - 4 pcs.;
• sugar - 100-120 g;
• vanilla.

Preparation

1. Pancakes are baked.
2. Beat sour cream with sugar and vanilla until crystals dissolve and splendor.
3. Break the cottage cheese with a blender, stir in the sour cream.
4. Each pancake is greased with cream, banana mugs are laid out in a layer.
5. They collect a pancake cake with curd cream, let the dessert soak a little.

Pancake cake with cottage cheese and jam

The pancake cake from which will be presented below is prepared with the addition of jam, fruit or berry jam. You can use any non-flowing, thick, but soft sweet blank. Collecting the dessert, alternate layers of cottage cheese and jam, or grease each pancake with components in turn.

1. Prepare pancakes with milk. Beat the eggs into a bowl, add salt and sugar and beat with a fork or whisk until smooth. Pour in about 150 ml of warm milk and shake again with a whisk. Sift about 200 grams of flour through a sieve and knead into a homogeneous thick dough.
2. While stirring the dough, pour in another 150 ml of milk in a thin stream. Sift through a sieve and add another 100 grams of flour into the thick dough. Stir the dough with a whisk or mixer at low speed, pour in the remaining milk at room temperature or lukewarm temperature.
3. Extinguish baking soda directly in a spoon with a few drops of lemon juice or vinegar, add to the finished dough and stir quickly. Leave the pancake dough at room temperature for 10-15 minutes or in the refrigerator for 20 minutes.
4. Pour about 30-40 ml of vegetable oil into a frying pan and put on fire. When the oil is very hot (starts to crackle slightly), pour it into the dough in a thin stream, stirring it quickly with a whisk. Pour a little dough into a frying pan greased with vegetable oil and distribute it over the entire surface of the pan, tilting it in different directions.
5. Fry the pancake until golden brown on each side over medium heat and transfer with a spatula to a dish, cover with a large bowl or lid. Pour the second into the pan (you don't need to add more oil). a portion of the dough and fry the pancake until golden brown on both sides, transfer it on top to the first and cover with a bowl again.
6. In this way, fry the pancakes from the remaining dough and fold them in a stack, after each pancake, cover the stack with a large bowl so that the pancakes remain soft and not chapped. Prepare curd cream for the pancake cake.
7. Rub the cottage cheese through a sieve or mince it, add half of the powdered sugar (or the whole amount at once, if you are using sour cream), vanilla sugar and grind with a fork until a homogeneous pasty consistency. If you replace cream with sour cream, add it to the sweetened curd mass and beat with a mixer or blender until smooth.
8. Beat the cooled cream with a mixer until a stable foam, add the remaining powdered sugar in a thin stream and beat for a few more seconds until it is completely dissolved. Combine the curd mass with butter cream and grind well with a fork or stir.
9. Place one pancake on a platter, grease it with cream and distribute it evenly over the surface. Cover with a second pancake and also spread with curd cream. After the third pancake and cream, put the fourth pancake and brush it with half of the jam or jam.
10. Thus, put three more layers of pancakes with cottage cheese and one layer with jam, cover with the remaining pancakes, smearing each with cream. Decorate the finished cake to your taste and leave it for 20-30 minutes to soak in the refrigerator.
11. Cut the pancake cake with cottage cheese into portions and serve with tea. Bon Appetit!

For a festive feast for dessert, along with tea, a delicious cake is served. Guests will ask where they bought it, and when I find out what I cooked myself, they will definitely ask for a recipe. You will be happy to share it if you read it to the end.

Pancake cake with creamy curd cream is an easy-to-prepare dessert. It can be prepared on any weekday or effectively served on a festive table. After spending a little time cooking, you will delight your guests with a delicious pancake cake. And the result will surpass all expectations and delight you with a magnificent harmonious taste.

When we start preparing the creamy curd cream, in addition to the cream, we will need a curd mass that can be bought in the store. It will add flavor and the cream will become more uniform and stable. If you want to cook your own curd mass, you will need soft curd. It must be rubbed through a sieve and punch with a blender until a homogeneous texture. When you use grated cottage cheese, you will still feel the cottage cheese grains.

Ingredients

From the specified amount of ingredients, it will be enough for us to prepare a medium-sized dessert. If desired, you can change the amount of sugar, thereby reducing it in the cake.

* Calories calculated for raw foods

Video recipe

The author of the culinary YouTube channel " Yana ben delicious channel»Yana Kim will tell you how to make a pancake cake with cream cheese cream.

Important! The video may differ from the text version of the recipe!

Cooking steps

Step by step recipe with photo

1 hour. 30 minutes. Seal

Let's make pancake dough. To do this, we need a voluminous bowl, where we will mix all the ingredients for the dough using a mixer. Stir the dough thoroughly so that there are no lumps left.

The dough should get thick and runny.

Preheat the pan. We bake pancakes without oil over medium heat until golden brown. From this amount of dough, we get about 20 pancakes with a diameter of 25 - 26 centimeters.

Let's make some cream for the cake. Combine 33% cream, curd mass and powdered sugar in a bowl. Using a mixer, beat the ingredients until the cream is stable.

Let's start assembling the cake. To do this, we need a split form where we will assemble the cake. We spread the pancakes around the edges with a little overlap, with the beautiful side down. Put pancakes in the middle and grease them with butter.

We spread two layers of pancakes with cream and grease the next layer with black currant jam. Next, we continue to lay out the layers of pancakes with butter cream. At the end of the cake, until the end, lay out the black currant jam.

At the end, carefully lay out the side pancakes. From the remaining pancakes, you can twist small roses to decorate the cake. Sprinkle the cake with icing sugar on top through a sieve.

We send the finished cake to the refrigerator overnight, this is necessary for the cream to soak and freeze.

Pancake cake soaked in creamy curd cream and tied berry sourness is ready to eat and can be served. Bon Appetit!

Conclusion

Let us know in the comments what you have done. We will be very happy if you liked the recipe and shared it with your friends.