Ingredients for making pancake with cottage cheese
- Pancakes 15 pieces
- Curd 500 grams
- 4 eggs
- Raisins 100 grams
- Sugar 5 tablespoons (with a slide)
- Powdered sugar 1 tablespoon
- Rum 50 milliliters
- Sour cream 200 milliliters
- Vanilla extract to taste
- Lemon zest to taste
- Butter 1/2 teaspoon
- Main ingredients: Raisin, Cottage Cheese, Sour Cream, Sugar
- Portion 6-8
- World Cuisine
Detachable form, deep plate - 2 pieces, a fork, a tablespoon, hot pot holders, a bowl, parchment for baking.
Cooking pancake cake with cottage cheese:
Step 1: Prepare the ingredients.
First, cook delicious thick pancakes. If you have thin pancakes, then boldly put two instead of one between the layers.
Then collect at hand all the other necessary ingredients, you will not need so many of them.
Step 2: Soak the raisins.
Rinse the raisins and soak it in a little rum on 15-20 minutes, not more. Later, before adding raisins to the cake, all the liquid from it will need to be drained.
Step 3: Cook the curd cream.
Take cottage cheese of any fat content, the main thing is that it would not be grainy. Mash it up.
Add to the curd 3 chicken eggs and mix thoroughly. Stir until a uniform consistency is achieved. Then add some zest and vanilla extract. Shuffle.
Add granulated sugar to the curd cream.
Mix everything together until smooth and until the sugar has dissolved.
Step 4: We collect pancake cake with cottage cheese.
Cover the split baking dish with parchment. Lubricate the bottom and edges with butter.
Take the first pancake and lay it on the bottom of the mold. If he goes a bit to the edges, that's okay.
Lay on top of the pancake 2 tablespoons curd mass and evenly distribute it over the entire area.
Sprinkle with a small amount of soaked raisins.
Lay another pancake on top.
Continue to alternate layers of pancakes, curd cream and raisins until you run out of pancakes.
Top must be only a pancake. That's it, the assembly of the cake is over.
Step 5: Prepare the fill.
Beat sour cream with the remaining chicken egg and lemon zest. Stir in such a way that, again, you get a homogeneous liquid.
Step 6: Bake a pancake cake with cottage cheese.
Pour the pancake cake with cottage cheese with the egg-sour cream mixture and toss the remaining raisins on top.
To bake a pancake cake with cottage cheese, you need to preheat 170-180 degrees oven for 30 minutes. During this time, the egg mass and curd cream will set, so that your pastries will keep their shape well.
But after you get the cake out of the oven, do not rush, give it a few minutes to cool.
Then you can easily remove the dessert from the mold and remove the baking parchment. You will find a delicious pancake cake.
Step 7: Serve a pancake cake with cottage cheese.
Before serving, you need to sprinkle the cake with icing sugar. But, cherry jam is also good instead of powder, so you can safely replace it if you want.
Serving a pancake cake with cottage cheese, prepared according to this recipe, can be done both hot and after it cools down. It will be tasty anyway.
Divide the pancake cake into portions, just like you would divide any other cake. And serve with tea, coffee or cocoa as a dessert.
Enjoy your meal!
- Instead of sour cream, you can use heavy cream.
- Instead of raisins, you can use any other dried fruits to your taste.