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Pancake cake with cottage cheese and cocoa cream

The cake turns out just to lick your fingers. After preparing the cake and eating a piece, I decided that pancakes should be used for their intended purpose (with sour cream and honey), although my son categorically disagreed with my point of view. Recently, my son was treated to a piece of cake made from pancakes at work and he praised it so much that I wanted to cook such a cake myself and try it. As a cream, I used cottage cheese filling.
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Pancake cake with cottage cheese and cocoa cream
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the recipe composition
By weight of the composition:
Proteins 21 % 8 g
Fats 34 % 13 g
Carbohydrates 45 % 17 g
208 kcal
GI: 13 / 0 / 88

Step-by-step cooking

Cooking time: 1 h 20 min

  1. Step 1:

    Step 1.

    Ingredients

  2. Step 2:

    Step 2.

    Sift flour,

  3. Step 3:

    Step 3.

    Add salt,soda,

  4. Step 4:

    Step 4.

    Vanilla,sand,

  5. Step 5:

    Step 5.

    Mix.

  6. Step 6:

    Step 6.

    Add Egg,

  7. Step 7:

    Step 7.

    Milk,

  8. Step 8:

    Step 8.

    All eggs,

  9. Step 9:

    Step 9.

    Shuffle,

  10. Step 10:

    Step 10.

    + the rest of the milk,

  11. Step 11:

    Step 11.

    Shuffle,

  12. Step 12:

    Step 12.

    Add oil,

  14. Step 13:

    Step 13.

    Bake a pancake

  15. Step 14:

    Step 14.

    On both sides.

  16. Step 15:

    Step 15.

    Melt the butter,

  17. Step 16:

    Step 16.

    Add to the cottage cheese.

  18. Step 17:

    Step 17.

    Milk, sand and

  19. Step 18:

    Step 18.

    Cocoa add

  20. Step 19:

    Step 19.

    In cottage cheese, beat,

  21. Step 20:

    Step 20.

    Anoint pancakes

  22. Step 21:

    Step 21.

    Curd cream

  23. Step 22:

    Step 22.

  24. Step 23:

    Step 23.

  25. Step 24:

    Step 24.

Prepare the dough for pancakes. Mix the sifted flour, soda, salt, sand, pour part of the milk, eggs one at a time, mix well, add the rest of the milk and vegetable oil, mix until smooth. It turns out a liquid pancake batter. Pour the dough into a heated frying pan and bake pancakes on both sides (it turned out 23 pancakes with a diameter of 21 cm).
Cream
Rub softened butter, add cottage cheese, mix thoroughly. Dissolve the sand in two tablespoons of milk and add together with cocoa to the curd mass. Mix until smooth and anoint all the sheets. Cover the cake with chocolate icing.

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
  • 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 cottage cheese - 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
  • 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
  • Vegetable oil - 873   kcal/100g
  • Cocoa powder - 374   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Baking soda - 0   kcal/100g
  • Chicken egg - 80   kcal/100g
  • Table salt - 0   kcal/100g

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