1. Main Page
  2. Festive table
  3. Chocolate pancake cake with cottage cheese cream

Chocolate Pancake Cake with Cottage Cheese Cream

A pancake cake that pairs everyday simplicity with a truly elegant flavor. As pancake season rolls around, home cooks go hunting for a standout way to make the star of the table. Plain chocolate pancakes are nothing new, but a gorgeous sweet cake built from chocolate pancakes layered with a light, tangy cottage cheese cream is a real showstopper that everyone will love.

MariaAuthor avatar
Recipe author
Chocolate pancake cake with cottage cheese cream
Watch the video
Chocolate pancake cake with cottage cheese cream
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 8 g
Fats 25 % 9 g
Carbohydrates 53 % 19 g
190 kcal
GI: 11 / 6 / 83

Cooking method

  1. Step 1:

    Step 1

    Pancakes. To make the chocolate pancake layers for the cake, you'll need: 600 ml milk; 200 g flour; 100 g dark chocolate; 3 eggs; 1 tbsp butter; 1 tbsp sugar; and a pinch of salt.

  2. Step 2:

    Step 2

    Break the chocolate into small pieces. Add the chocolate and butter to a small saucepan, then pour in 250 ml of the milk. Set the pan over low heat and warm the mixture, stirring, until the chocolate has fully melted.

  3. Step 3:

    Step 3

    In a deep bowl, beat the eggs with the sugar and salt until light and fluffy.

  4. Step 4:

    Step 4

    Pour in the remaining milk and whisk to combine.

  5. Step 5:

    Step 5

    Add the sifted flour and beat again until the batter is smooth.

  6. Step 6:

    Step 6

    Pour the chocolate mixture into the batter and stir until evenly combined.

  7. Step 7:

    Step 7

    Let the batter rest for 25 minutes.

  8. Step 8:

    Step 8

    Cook the pancakes in a little vegetable oil, browning both sides. I used a 20 cm (8-inch) skillet, which makes for a nice tall cake. I ended up with 17 pancakes, two of which I set aside to decorate the top.

  9. Step 9:

    Step 9

    For the filling, you'll need: 400 g cottage cheese; 100 g full-fat sour cream (25-30% fat); 50 g sugar; and 1 tbsp vanilla sugar.

  10. Step 10:

    Step 10

    Add the cottage cheese, sour cream, sugar, and vanilla sugar to a blender.

  11. Step 11:

    Step 11

    Blend until completely smooth.

  12. Step 12:

    Step 12

    Stack the pancakes on a serving plate one on top of another, spreading each with a layer of the cottage cheese cream.

  13. Step 13:

    Step 13

    Spread the remaining cream over the top and sides of the cake.

  14. Step 14:

    Step 14

    Roll the reserved pancakes into tight cylinders and slice them into pinwheels. Decorate the top of the cake with the pancake pinwheels, pomegranate seeds, and mint leaves. Enjoy!

  • Pancake cakes come in such an endless range of flavors and fillings that the first time you make one, it's hard to settle on just one version - you want to try them all at once. In the end I went with this chocolate pancake cake and a light cottage cheese layer. I could have used pastry cream, whipped cream, or buttercream, but the cottage cheese filling turned out to be the best match for chocolate pancakes: it doesn't run or melt, and its snow-white color makes the cake look beautiful when you slice into it. The pairing more than proved its worth.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Garnet - 52  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit curd - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Chocolate 70 % - 539  kcal/100g
  • Dark chocolate - 539  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Pancakes on rast.oil - 235  kcal/100g
  • Pancakes on olives.oil - 200  kcal/100g

Similar recipes

Related and additional categories: