Pancake Cake with Cottage Cheese and Condensed Milk Recipe
This pancake pie may well replace an ordinary pie: very refined, delicate, beautiful, with an unforgettable taste. Try to cook it on the pancake table - and no one will remain indifferent to this unforgettable dessert.
Servings 6
Cook Time 80 minutes
Ingredients
Pancakes:
- 700 ml Milk
- 2 pieces Chicken eggs
- 3 tablespoons Sugar
- 11 gram Dry yeast
- 2 tablespoons Melted butter
- 500 gram Flour wheat / Flour
- 1 pinch Soda
- 1 teaspoon Salt
Filling:
- 300 gram Cottage cheese
- 70 ml Cream fat
- 1/2 jar Condensed milk
- 2 tablespoons Cocoa powder
- 1 pack Vanilla sugar
Instructions
- For pancakes, add salt, 1 tsp sugar, yeast to warm milk (1 cup). After forming the yeast cap in a large bowl, whisk the eggs with the remaining sugar and salt into a fluffy foam. Add half of the remaining milk and melted butter, whisk again.
- Add flour sifted with baking soda. Stir so that there are no lumps, gradually pouring in the remaining milk. Add the yeast mixture and mix thoroughly. Cover and put in a warm place to rise for 1 hour. after an hour, stir and leave for another hour.
- Bake the pancakes over moderate heat, greasing the baking sheet with oil.
- For the filling, whisk the cottage cheese with cream, vanilla sugar and cocoa powder.
- Cut the pancakes into identical circles.
- Lay out the pancake and smear with condensed milk.
- Lubricate the second pancake with cheese mass, etc. alternating.
- Form the cakes of the desired height and decorate with berries or powdered sugar.
- Set the table! Enjoy your meal!