Pancake cake with curd cream
Pancake cake with cottage cheese cream is not just a dessert of banal pancakes. This is a real masterpiece of confectionery art, which is definitely worth the effort spent on it. Just remember that in order to get the perfect cream in this case, you will certainly need high-quality fatty cottage cheese, for example, natural plast. An important distinguishing feature of this cake from many other similar ones is the use of yeast pancakes, not unleavened ones. In our opinion, this is a very wise decision, since they are more porous, airy, so they are better saturated with curd cream, as a result of which the pancake cake acquires a uniquely delicate texture and amazing taste.
Ingredients
Servings 8-10- cottage cheese 18% fat - 400 g
- cream 33% fat - 100 ml
- grated lemon zest - 2 tbsp. l.
- powdered sugar - 80 g
- condensed milk - 400 g
- milk - 700 ml
- sugar - 60 g
- dry yeast - 10 g
- eggs - 3 pcs.
- sol – 1.5 hrs. l.
- butter - 50 g
- vegetable oil - 2 tbsp. l.
- flour - 450 g
- cocoa powder - 80 g
- oil for frying - as needed
- ready-made profiteroles without filling - 8-10 pcs.
- condensed milk - 70 g
- soft cottage cheese - 100 g
- bitter chocolate - 100 g
- butter - 30 g
Cooking
Step 1
Prepare pancake batter. Heat milk (200 ml) to 36–38 °C. Add 1 tsp. sugar, yeast and stir. Leave in a warm place until a fluffy yeast cap forms.
Step 2
In a large bowl, beat the eggs with the remaining sugar and salt until fluffy. Add 250 ml of the remaining milk, melted butter, vegetable oil and beat again.
Step 3
Sift flour for pancake dough with cocoa powder. While beating with a mixer on low speed, pour in the remaining warm milk. Stir until a smooth mass is obtained.
Step 4
Add yeast mixture and mix thoroughly. Cover the bowl with cling film and place in a warm place for 1 hour. Then stir with a spatula, cover again and let the pancake dough rise for an hour. Stir no more!
Step 5
From the resulting pancake dough, periodically lubricating the pan with oil, bake thin pancakes. Put the finished ones in a large bowl or pan, covering with a lid.
Step 6
Prepare the curd cream for the pancake cake. Using an immersion blender, beat the cream cheese, cream, lemon zest and powdered sugar until smooth.
Step 7
Put a pancake on a cake plate and brush with condensed milk. Cover with the second pancake. Spread it with cottage cheese cream, lay out the next pancake, brush with condensed milk. Repeat like this and so on. Grease the top of the cake with condensed milk.
Step 8
Prepare the decoration for the pancake cake. Mix cottage cheese and condensed milk thoroughly. Using a pastry syringe, fill the profiteroles with this mixture and lay them on the cake in a slide.
Step 9
Bitter chocolate break and melt together with butter over low heat. Let cool slightly and pour over the pancake cake with curd cream. Refrigerate for 1 hour before serving.