Pancake cake with curd cream and berries in the pan

10 servings
2 hours

How to make pancake cake? Prepare the ingredients. They should be at room temperature. Take the flour of the highest grade, sift it through a fine sieve to saturate with oxygen.

Pour the flour into deep dishes. Add the sugar and a pinch of salt, stir to combine. In the center of the flour slide, make a hole and drive 2 eggs into it. Stir until smooth.

Pour the milk into the bowl in small portions and knead the dough. Leave the finished dough for 20 minutes to rest.

In the meantime, make the cream. Prepare all the products for it. It is better to take cottage cheese not too dry or coarse-grained.

Wipe the curd through a fine sieve once or twice. Fine-grained mass should be obtained.

Whisk the soft butter with the icing sugar until fluffy. Better to do it with a mixer or blender.

In a few runs, add the strained cottage cheese to the oil and whisk the whole mass until smooth. The cream is airy and tender.

Add melted butter to the rested dough. You can melt the oil in the microwave. Stir the dough.

Fry thin pancakes in a well-heated frying pan (better on cast iron) on 2 sides until tender. Before the first pancake, make sure to brush the pan with a thin layer of oil (vegetable or cream, at your discretion). Leave the finished pancakes to cool a little. To do that, I just lay them out in one layer on the big board.

Form a cake from cooled pancakes. To do this, simply brush each pancake with a layer of cream, stacking them on top of each other. Leave some cream for the sides and tops.

To decorate, take fresh or canned berries, which you will find. I took raspberries, strawberries, mulberry and some blueberries. In fact, we will need much less berries than in the photo: )

Garnish the pancake cake to your liking. Instead of berries, you can pour chocolate glaze over it, sprinkle with coconut chips.

Before serving, it is advisable to let the cake brew in the refrigerator so that the cream grabs and the cake is easy to cut. Help yourself!