Secrets of cooking pancake cottage cheese cake. Six recipes of classic and original pancake cake with curd cream

Secrets of cooking pancake cottage cheese cake. Six recipes of classic and original pancake cake with curd cream

Pancakes occupy a special niche in culinary business, as they are one of the most common flour dishes. They are prepared as a yeast (sponge and without sponge method) and unleavened dough. Many culinary experts try to make something exquisite and unique from this everyday dish.

Thus, pancake cakes with curd cream have become a great alternative to desserts with butter, protein or custard filling. Pancakes are just perfect for the role of cake cakes, because they are quickly and easily soaked, perfectly combined with an airy curd mass, and any inexperienced housewife at home can bake and make a sweet masterpiece without problems.

Curd cake made from classic Russian pancakes

Required ingredients:

· Flour - 500 gr .;

· Milk - 500 ml;

· Salt - 5 gr .;

· Chicken egg - 3 pcs .;

· Butter - 50 g;

· Sugar - 30 g .;

· Wet yeast - 20 g .;

· A piece of fat.

Essential products for cream:

· Cottage cheese - 120 gr .;

· Cream of 35% - 320 gr .;

· Icing sugar - 100 gr.

Cooking dessert from pancakes:

1. The first thing is to prepare brew: 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 drop a few drops on the wrist, and if lukewarm, then the milk is ready.

3. Mix everything thoroughly, cover with a cotton towel, send to a warm place for 30 minutes.

4. When opara comes, add yolks to it, salt with melted butter, the remaining sugar and mix until smooth, and whites with a mixer until hard peaks.

5. Pour the remaining flour into the dough, add the protein foam and gently knead the dough until it is smooth. 6. Next, fry the pancakes on a preheated pan, periodically greased with lard.

7. Tip: for lubrication, you can use a fork that stick into a piece of pork bacon.

8. Put the finished pancakes on a plate until cool.

9. In the meantime, prepare the cream: take the curd out of the refrigerator and wipe it twice through a fine-grained sieve into a bowl.

10. Put the cream in the mixer bowl and start beating them at low speed. When the mixture begins to thicken, add powder and bring the mass to a thick consistency.

11. Add cream mass to mashed cottage cheese and mix with a spatula until smooth.

12. On the dish in turn lay out pancakes and grease them with cream.

13. Tip: pancakes are very delicate and thin, so it is better to lubricate the handle of a spoon or fork, the cream will go evenly.

To decorate ready pancake cottage cheese cake with sliced ​​fruit.

Chocolate pancake cake with curd cream and glazed cherries

Dough Products:

· Milk - 500 ml;

· Cocoa powder - 10 g .;

· Chicken egg - 2 pcs .;

· Flour - 300 gr .;

· Salt - 2 grams;

· Butter - 10 g .;

· Refined oil (for roasting) - 10 ml.

Ingredients for cottage cheese cheese:

· Cottage cheese - 150 gr .;

· Cream (33% and above) - 200 gr .;

· Icing sugar - 85 gr .;

· Cherries (fresh or frozen) - 250 g;

· Water - 50 ml;

· Sugar - 30 gr.

Prepare the cake as follows:

1. Mix eggs with milk and salt, add flour, sifted with soda and cocoa. Knead the dough to avoid lumps, and hold the dough for 10 minutes.

2. Tip: if there are any lumps, then filter the liquid mass through a sieve.

3. Heat the pan well, pour in the refined oil and after a couple of seconds, pour half the soup ladle. Quickly twist the handle on the pan so that the dough is spread evenly and thinly. Fry pancakes on both sides and spread on a flat plate.

4. Meanwhile glaze the berries: pour water into a saucepan with a thick bottom, pour the seedless cherries with sugar, boil and simmer for about 5 minutes on low heat. 5. Tip: if the cherries are sour, then you can add sugar.

6. Remove from the refrigerator dry and soft cottage cheese, smash it with a mixer until smooth.

7. Tip: if the curd is grainy and coarse, then it is necessary to drive it through a sieve twice.

8. And then add to the bowl the cream with the powder and the mixer, stir until the complete compound of the components of the cream.

9. Tip: if the sweets are small, then add more powder.

10. Next, you need to collect the dessert: they put chocolate thin cake on a flat dish, spread the filling over the entire diameter and put a small amount of cherries on top, so take turns until the last pancake.

On the contour of the top pancake of a ready-made pancake cake with cottage cheese cream, you can pour red cherry gravy, thereby forming beautiful bright smudges.

Mexican-style pancake cake with curd cream

Ingredients for cake layers:

· Flour - 320 gr .;

· Warm water - 120 ml;

· Salt - 2 grams;

· Butter - 65 gr.

Essential ingredients for cream:

· Cottage cheese - 450 gr .;

· Sour cream - 125 gr .;

· Sugar - 125 g .;

· Raisins - 40 gr.

Cake Preparation:

1. In a deep bowl, mix the sifted flour, salt and melted butter, gradually pour in lukewarm water and knead the dough to a thick consistency.

2. Then form balls of the size of a chicken egg out of it, hold them for 15 minutes. in the food film.

3. Then roll each ball the size of an ordinary plate.

4. Bake pancakes not in a greased pan and over medium heat on each side for 2 minutes.

5. While the pancakes are cooled, combine the soft, dry cottage cheese, sour cream and sugar in a mixer bowl, beat until smooth. Add raisins and spatula to mix.

6. Formation of pancake cottage cheese cake: alternately lay pancakes on a tray and cover each with curd cream. On the sides distribute the remaining cream and align them with a spatula or a knife.

Apple pancake cake with curd cream

Ingredients for pancakes:

· Cream of 10% - 200 ml;

· Flour - 400 gr .;

· Milk - 200 ml;

· Apples - 210 gr .;

· Wet yeast - 25 g .;

· Chicken egg - 2 pcs .;

· Sugar - 20 grams;

· Salt - 5 gr .;

· Sunflower refined oil - 10 ml.

Essential products for cream:

· Cottage cheese - 350 gr .;

· Sugar - 100 g .;

· Sour cream - 100 gr .;

· Zest with 1 lemon.

How to make a cake:

1. To make the dough, it is necessary to warm the milk (to a temperature of 30-35º C), dissolve the sugar with yeast in it, pour the sifted flour gradually, bringing the dough to a thick creamy sour cream and put to ferment in a warm place.

2. At this time, it is necessary to bake the apples, separate 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, flour, salt and eggs.

4. Dilute the thick dough to a thinner consistency (like fat sour cream) with warm cream and set in a warm place to re-increase in volume for 30 minutes.

5. Pour oil into the pan and, after the smoke appears with a slight burning smell, begin to fry the pancakes.

6. While pancakes cool down, curd mass is wiped through a fine-mesh sieve. Sour cream with grated lemon peel and sugar is added to it. All products are pushed through an immersion blender 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 cottage cheese cream.

With this pancake cottage cheese cake, it is better to serve cinnamon coffee or hot chocolate.

Pancake cake with cottage cheese and sour cream

Dough components:

· Milk - 750 ml;

· Flour - 320 gr .;

· Butter - 50 g .;

· Chicken egg - 2 pcs .;

· Sugar - 5 g .;

· Salt - 5 gr .;

· Refined sunflower oil - 10 gr.

Curd products:

· Cottage cheese - 200 gr .;

· Yolk - 2 pcs .;

· Butter - 50 g; · Sugar - 20 gr.

Ingredients gravy:

· Sugar - 100 g .;

· Sour cream - 350 gr .;

· Cinnamon - pinch.

Cooking dessert:

1. Pour sugar and salt into the mixer bowl, beat the eggs one by one and beat everything with a mixer until fluffy.

2. Add melted butter, half of the milk and sifted flour to the egg mixture. At minimum speed, stir everything with a mixer until smooth and add the remaining milk. And set aside for the time of preparation of the filling.

3. Tip: if you still have lumps, then you can strain the mixture through the drushlag.

4. Using a strainer, twice skip the dry curd mass, add soft butter, egg yolks with sugar and thoroughly smash everything in the blender bowl.

5. Tip: if the cottage cheese is a little wet, but send it to the drushlag, put a saucer with a press on it and wait 30 minutes.

6. Pour the refined butter on a hot frying pan, warm it and bake pancakes.

7. Ready-made pancakes on the side that is more fried should be spread with a uniform thin layer of curd mass, folded in the form of a book and fry on both sides in a greased frying pan. And wait until cool.

8. Beat thick fatty sour cream with sugar and cinnamon in a bowl.

9. Spread two folded pancakes on a dish, forming a circle and not smearing them with sour cream enough with a spoon. There will be a dessert in 10 such pancake cakes.

A pancake cake with curd cream can be served on a saucer with a couple of chocolate ice cream balls.

Dutch pancake cake with curd cream

Essential products for pancakes:

· Cream - 125 gr .;

· Chicken egg - 5 pcs .;

· Melted butter - 10 g .;

· Flour - 120 gr .;

· Salt - 2 grams;

· Sugar - 100 g .;

· Zest with 1 lemon.

Ingredients for curd cream:

· Sour cream - 150 gr .;

· Cottage cheese - 300 gr .;

· Icing sugar - 100 gr.

Step by Step Preparation:

1. In different deep bowls divide each egg into white and yolk.

2. Tip: before using the eggs, you should thoroughly wash with soda under running water and wipe until dry 3. Add sugar to the yolk mass and beat with a mixer until light color. Pour in the cream, put a small amount of zest and sifted flour, and then mix everything up thoroughly with a mixer at maximum speed.

4. Clean whisk whites of whites with salt until the moment when the mass when turning the bowl will not fall out.

5. Carefully combine the protein foam with the yolk mass, so that they do not settle down, and place the bowl with the dough in cold water.

6. Heat the pan, pour in the melted butter and fry the pancakes on both sides.

7. Tip: spreading the dough into a frying pan is two times more than usual, since the pancakes should be slightly thicker.

8. While the pancakes are cooling down, prepare the cream: twice the curd mass is wiped through a sieve, the cream with the powder is whipped and both mixtures are mixed to form a strong thick cream.

9. Spread alternately cakes-pancakes on a round dish and apply curd cream on them with a spoon.

Cocoa or black strong tea with milk will be in harmony with pancake cake with cottage cheese cream.

Beautiful, tasty, and most importantly useful - this is the whole secret of pancake cake with curd cream. Incredibly light and fairly simple to prepare, it will decorate any everyday or ceremonial dinner.

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