If your relationship with baking does not add up in the most successful way, this does not mean that you can not prepare a picturesque cake for the holiday. A great alternative to sponge cake is pancakes, which can be decorated at your own discretion, pre-smeared with your favorite cream. Within the framework of the following recipes, the cream will be the last cream based on cottage cheese.
Recipe for pancake cake with curd cream
Ingredients:
For pancakes:
- eggs - 4 pieces;
- milk - 355 ml;
- flour - 245 ml;
- granulated sugar - 35 g;
- orange peel 1;
- butter - 75 g;
- water 240 ml.
For cream:
- boiled condensed milk - 3/4;
- cottage cheese - 3/4;
- powdered sugar - 10 g;
- 1/2 peel of orange.
Preparation
First prepare the pancake batter, since he will need to rest in the refrigerator for at least half an hour. For the dough, first beat together eggs, citrus peel, milk, water, sugar and melted butter. Begin by introducing portions of the liquid into the sieved flour. Knead the liquid pancake dough, making sure that there are no lumps left in it. Cover the container with the dough and leave in a cool for at least half an hour, but it is possible and for the whole night.
Lightly oil the heated frying pan and spread a portion of the dough on it in a thin layer. Fry the pancakes until they are browned on both sides and let cool.
Wipe the cottage cheese through a sieve and mix it with sugar powder and orange peel. To curd pasta, add condensed milk and work the cream with a mixer. Distribute equal portions of cream between each of the pancakes, stack them with a pile and decorate the finished pancake cake with curd cream at your discretion.
Pancake cake with pear and curd cream
Ingredients:
For sauce:
- pears - 2 pcs .;
- cranberry - 2 items;
- water 235 ml;
- brown sugar - 130 g;
- cinnamon - 1 tbsp. a spoon;
- peel and juice of one orange.
For cream:
- cream for whipping - 950 ml;
- cottage cheese - 240 g;
- granulated sugar - 35 g.
For the cake:
- ready pancakes - 20-25 pcs.
Preparation
Cut the pears and put them in the saucepan, then send the rest of the ingredients: cranberries, sugar, cinnamon powder, zest and water. Tomite the sauce on medium heat for about an hour. This time is enough to fry and cool pancakes, as well as to prepare a light cream based on cottage cheese. For the latter, put the fat cottage cheese into the bowl of the mixer and beat it with sugar until a mixture of creamy consistency is obtained. Separately, whip cream into a stable and air cream and portions of it to the curd mixture. Lubricate each of the pancakes with the cream, put it in a pile, and put pears and berries on top and pour a treat on the syrup.
Salted pancake cake with curd cream
Snack cakes are far from a novelty in the world of cooking, they are often prepared on the basis of puff pastry, waffle cakes or all the same pancakes. The recipe, which we will discuss below, is a modification of the familiar lasagna, only in its pancake incarnation.
Ingredients:
- pancakes - 20 pieces;
- cottage cheese - 260 g;
- sour cream - 45 ml;
- grated hard cheese - 65 g;
- spinach - 480 g;
- egg - 1 piece;
- tomatoes - 420 g;
- garlic cloves - 1 piece;
- a mixture of dried Italian herbs - 1 teaspoon.
Preparation
First, prepare the tomato sauce. For him, randomly cut tomatoes and simmer them on medium heat with garlic and herbs until the mixture is thick and homogeneous.
Sprinkle the spinach in a dry frying pan, squeeze out excess moisture, and put the leaves in the remainder in the bowl of the blender and whisk along with the cottage cheese, sour cream, egg and a generous pinch of salt. Ready cream cheese cream for pancake cake will be liquid, but do not worry, it will seize during baking thanks to the egg.
Alternately, apply sauces to each of the pancakes, folding them with a pile in the form. Place the snack cake in the oven for 20 minutes at 180 degrees.