Pancake cake with cottage cheese. Step-by-step recipe for making pancake cake with curd cream. Pancake cake with curd cream and fruit

Pancake cake With curd cream- a budget-friendly and easy-to-prepare dessert that you can enjoy on boring weekdays or serve effectively for a festive feast, spending a little time on the decor. The result will exceed all expectations and will delight you with the magnificent harmonious taste of the delicacy.

Pancake cake with curd cream

It cannot be said that the pancake cake is curd filling It cooks quickly, because frying pancakes takes a certain amount of time. However, in general, the process of creating a delicacy is elementary and can be done even by a novice cook.

You can bake pancakes for the cake according to any proven recipe, but remember that they should not be too thin or too thick.
It is better to choose soft cottage cheese for the filling. If a grainy product is available, grind it through a sieve or punch it with a blender until it has a uniform texture.
It is preferable to flavor the filling with vanilla, and for more interesting taste characteristics of the dessert, add berries, slices of fruit or dried fruit, and nuts.

Pancake recipe for pancake cake

The following recipe can be used to bake pancakes for the cake. The specified amount of ingredients is enough to prepare a medium-sized dessert. The amount of sugar used can be reduced if 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

Beat eggs with sugar, adding salt.
Pour in the milk and beat a little again.
Add flour and ensure all lumps are dissolved.
Pour in the oil and stir the pancake cake batter again.
Bake pancakes in a heated frying pan and let them cool completely.

Pancake cake with cottage cheese and sour cream

The simplest pancake cake with cottage cheese filling can be prepared by adding sour cream, sweetened to taste, to the cottage cheese. For more delicate taste dessert sour cream You should first 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 teaspoons.

Preparation

Pancakes are being baked.
Beat sour cream with sugar and vanilla sugar.
A third of the cream is mixed into the cottage cheese.
Coat the pancakes with curd mixture and stack them on top of each other.
Cover the dessert with the remaining sour cream mixture.
Leave the pancake cake with sour cream curd cream in the refrigerator for several hours to soak.

Pancake chocolate cake with curd cream - recipe

Chocolate fans will be pleased with the pancake chocolate 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 mix a little into the filling. chocolate paste, chopped nuts, other appropriate additives to your taste.

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 icing – 200 g.

Preparation

Mix the ingredients for the dough with cocoa and bake pancakes.
Beat sour cream with powder, add cottage cheese and vanilla, beat again.
Coat the pancakes with cream and stack them on top of each other.
Cover with curd cream and leave in the cold for a couple of hours.

Pancake cake with curd cream and fruit

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

Ingredients:

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

Preparation

Bake pancakes and place half in a springform pan with a diameter of 18 cm so that half hangs over the edges of the pan. Place the pancake on the bottom of the container.
Gelatin is poured into syrup, left for a short time, and then heated until the granules dissolve.
Soft cottage cheese is ground with powder, whipped cream and sour cream are added.
Stir in jelly syrup.
Fill the pancakes with cream and slices of fruit, roll them up and place them in the mold.
Pour the rest of the cream on top, turn up the hanging edges, and cover the dessert with one pancake on top.
The pancake is placed in the cold to harden, after which it is decorated.

Pancake cake with cottage cheese and condensed milk - recipe

An amazingly rich and delicious pancake cake with curd cream, prepared according to the following recipe, is a dream for sweet tooths and condensed milk fans. You can add boiled or classic condensed milk, making the taste different, but attractive and harmonious every time.

Ingredients:

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

Preparation

Pancakes are being baked.
The cottage cheese is beaten in a blender with vanilla, cocoa and condensed milk.
Whip the cream to stiff peaks, stir in curd mass.
Coat the pancakes with the resulting mixture and stack them on top of each other.
Decorate the pancake to taste and put it in the cold for soaking.

Pancake cake with curd cheese cream

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 used coconut flakes, chopped walnuts or hazelnuts.

Ingredients:

pancakes – 12 pcs.;
cottage cheese– 250 g;
heavy cream – 250 g;
powdered sugar – 100 g;
dark chocolate – 100 g.

Preparation

Pancakes are being baked.
Beat the cream and powder until stiff peaks form.
Stir in the curd cheese and beat a little more.
Add grated chocolate to the cream, coat the pancakes with it and stack on top of each other.
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 as fresh berries, and with frozen ones. The latter must first be defrosted and then placed in a colander to drain excess liquid. If the cottage cheese is too wet, the berries are simply placed 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

Pancakes are baked and cooled.
Beat the cottage cheese with the addition of powder in a blender.
Add strawberries and beat a little more.
Leave the cream in the refrigerator for a couple of hours, after which you coat the pancakes with it.
Decorate pancake cake with curd strawberry cream, let it soak a little.

Pancake cake with cottage cheese and banana

The pancake cake with curd cream and banana turns out incredibly tasty and aromatic, 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

Pancakes are being baked.
Beat sour cream with sugar and vanilla until the crystals dissolve and fluffy.
Break the cottage cheese with a blender and mix it into the sour cream.
Each pancake is coated with cream and banana circles are laid out in a layer.
Assemble the pancake cake with curd cream and let the dessert soak a little.

Pancake cake with cottage cheese and jam

The pancake cake that 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 preparation. When assembling the dessert, alternate layers of cottage cheese and jam or grease each pancake with the ingredients one by one.

Today our guest is the popular Russian dish, turned into the most delicate curd dessert. Pancake cake with curd cream prepared for children's table. Children simply adore fluffy soft pancakes.

The recipe for pancake cake with cottage cheese is suitable for any Russian holiday.

Pancake dough is made from chicken eggs, milk and flour. You will also need sunflower oil for frying pancakes, a pinch of salt and soda.

Warm chicken eggs are broken into a bowl with high sides.

Whisk into a light foam.

Milk mixes well with eggs. A pinch of salt - for taste.

The sifted wheat flour goes into the bowl here.

Baking soda should be quenched with vinegar or boiling water and added to pancake dough in the end.

Pancake dough has a semi-liquid base.

Pancakes are “baked” from the resulting pancake dough. The pan is preheated and greased before each pancake. sunflower oil. Fried pancakes stack until completely cooled.

For the filling, cottage cheese, powdered sugar and crystalline vanillin are taken.

The cottage cheese is placed in a bowl.

Fill with powdered sugar, plus vanillin.

Beat with a mixer into a soft curd mass and cool well.

Each pancake is coated with curd cream. A cake is made from pancakes. The surface of the cake is soaked with a generous layer of chilled curd cream. The pancake cake goes into the refrigerator to soak for 2 hours.

It is better to decorate the pancake cake with either chocolate or fried nuts - in our version.

hat pancake cake sprinkled with grated walnut. The kettle has already boiled - it’s time to go to the table.

The cake is formed into portioned triangles.

Serve pancake cake with curd cream with hot tea as a chilled dessert.

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

Pancake cake with cream cheese cream- is an easy-to-prepare dessert. It can be prepared on any weekday or served spectacularly at festive table. After spending a little time on preparation, you will delight your guests with a delicious pancake cake. And the result will exceed 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 curd mass, which can be bought in the store. It adds flavor, and the cream will become more uniform and stable. If you want to make your own curd mass, you will need soft cottage cheese. It must be ground through a sieve and punched with a blender until it has a uniform texture. When you use grated cottage cheese, you will still feel the curd grains.

Ingredients

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

* Calorie content is calculated for raw foods

Video recipe

Author of the culinary YouTube channel " Yana Ben Delicious channel» Yana Kim will tell you how to make pancake cake with creamy curd cream.

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

Cooking steps

Step by step recipe with photo

1 hour. 30 min. Seal

Let's prepare the dough for pancakes. To do this, we need a large bowl, where we mix all the ingredients for the dough using a mixer. Mix the dough thoroughly so that there are no lumps left.

The dough should be thick and liquid.

Heat up the frying pan. 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 prepare the cream for the cake. Combine 33% cream, curd mass and powdered sugar in a bowl. Using a mixer, beat the ingredients until the cream becomes stable.

Let's start assembling the cake. To do this, we need a springform pan where we will assemble the cake. Place the pancakes slightly overlapping along the edges, beautiful side down. Place pancakes in the middle and grease them butter cream.

Place two layers of pancakes with cream and spread the next layer with blackcurrant jam. Next, we continue to lay out layers of pancakes with butter cream. Spread blackcurrant jam at the end of the cake until complete.

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

Place the finished cake in the refrigerator overnight, this is necessary for the cream to soak in and harden.

The pancake cake soaked in creamy curd cream and associated berry sourness is ready to eat and can be served. Bon appetit!

Conclusion

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

Pancake cake

A simple step-by-step recipe for a delicious pancake cake with curd cream. The best recipe I don’t know about pancake cake with cottage cheese. No need to fuss with cakes

2 hours

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. There is no need to fuss with cake layers, knead and roll out the dough. Just bake pancakes and spread with curd cream. This cake can only be prepared because the whole family is here. But the recipe will be very useful for celebrating a big holiday. I believe this perfect dessert for celebration Maslenitsa. Children and adults will love this incredibly delicate dessert. In addition, the high calcium content in cottage cheese 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 - a sachet.
Raisins – 100 g.

Choosing ingredients wisely

Cottage cheese It should be of a uniform consistency, not too liquid, but not dry either. Taste good cottage cheese It should not be bitter or have an overly sour taste. He must be white, without any inclusions. I believe that the cottage cheese on the market is more natural, 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 it says curd product, then it is not cottage cheese, but a mixture palm oil with starch. Therefore, we look for cottage cheese and look at the composition, there should be no vegetable fats.

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

Raisin often treated with chemicals to make it last longer and look more appetizing. By appearance You can always determine whether raisins are processed or not. Firstly, it should not be a glossy, bright yellow color. Natural dried grapes have a brown or light brown tint and a matte surface. Secondly, the raisins should be meaty, but not soft or wet.

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

Cooking pancake cake

Need to:
- 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.
Need to:
- eggs - 3 pieces,
- milk - 3 glasses,
— vegetable oil– 3 tbsp. l.
Beat the eggs with a whisk. Add the beaten eggs to the milk and vegetable oil, continuing to beat.
Need to:
- soda - a pinch,
- vinegar - 0.5 teaspoon.
Gradually pour the mixture of milk and eggs into the sifted flour, while stirring with a whisk. Mix the dough until until all the lumps dissolve. We extinguish the soda with vinegar and add it to the dough, mix. The consistency of the dough should be not thick, but not runny either, like water. Leave the dough for 20 minutes and, as they say, let him rest.
Need to:
– cottage cheese – 400 g.,
- sugar - 0.5 cups,
– raisins – 100 g,
- vanillin - a sachet.
While the dough is resting, 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 pan and beat with a mixer. If you don't have a mixer, you can mix everything with a spoon. Of course, the cream will not be as tender, but the taste will not change much. Instead of sugar, you can use powdered sugar; you can add a little less raisins or not add them at all.
You can also use ready-made curd mass from the store, it is very tasty and is sold with various fillings - with raisins, with dried apricots or without fruit at all.
We bake pancakes. The dough has settled, which means you can start. Be sure to mix the dough with a spoon so that it acquires a homogeneous consistency. Heat the frying pan and pour the dough into it, distributing it evenly throughout the pan. You need to determine how much dough to pour yourself, since the sizes and shapes of the pans are different. I usually pour it with a ladle, which results in an incomplete ladle of batter for one pancake. There are special pancake pans with a non-stick coating, but if you have an ordinary pan, you can grease it with a piece of lard to prevent the pancakes from sticking. Place each pancake on a plate and apply cream.
The cake is ready! It’s already very tasty, but it’s still advisable to put it in the refrigerator for several hours for impregnation. Then it will be simply magical. I don’t know a better recipe for pancake cake with cottage cheese, this photo confirms my words.

Video recipe

This video shows how to properly prepare our pancake cake.

To prepare the cake, you need to prepare curd cream. For this purpose, tender cottage cheese in packs or unsweetened curd mass is suitable. To obtain a uniform consistency, rub the cottage cheese through a sieve or beat with a blender. Beat the cream from the refrigerator with a mixer, adding powdered sugar, into a fluffy foam.
Gradually pour the cream into the curd mass, stirring gently with a wooden spatula to maintain the fluffiness. To prepare the pancake dough, you need to beat the eggs with the addition of sugar in a mixer. Continuing to beat, gradually pour in the milk, then add the flour.
Beat until smooth and fluffy to break up any lumps. Add slaked soda to the dough lemon juice. Melt the chocolate bar in a water bath and dilute with a small amount of milk. Pour into pancake batter. At the very end, add a spoonful of rum or cognac to the dough. Bake pancakes in a preheated oven.
Grease the cooled pancakes with curd cream, stacking the pancakes on top of each other. Form the cake. Place the pancake cake with cottage cheese and cream for soaking in the refrigerator overnight. Garnish with grated chocolate or whipped cream before serving. For variety, you can decorate with fresh fruits, nuts or candied fruits.