Skillet Cottage Cheese Layer Cake (Plombir-Style)
An easy, quick recipe for a wonderfully tasty cake—perfect with tea or coffee.
Nataha
Recipe author
Skillet Cottage Cheese Layer Cake (Plombir-Style)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
7 g
Fats 23 %
10 g
Carbohydrates 60 %
26 g
222 kcal
GI:
12
/
0
/
88
- Combine the cottage cheese, sugar, egg, and vanilla and mix well. Add the flour and baking soda in batches and knead into a dough. Roll the dough into a log and divide it into 8 pieces. Roll out each piece and cut out an 8-inch (20 cm) circle. Cook the layers in a dry skillet for a few minutes on each side—flip each one as soon as it starts to bubble. Cook all 8 layers this way; they should stay soft, so be careful not to over-dry them. Roll out one more layer from the scraps and cook it too, then blitz it in a blender into crumbs for decorating the cake. Now make the cream: in a bowl, whisk together the eggs, vanilla, sugar, sour cream, starch, and flour. Pour the milk into a heavy-bottomed saucepan and set it over medium heat. Pour a third of the hot milk into the egg-and-sour-cream mixture, whisk well, then pour it all back into the saucepan with the remaining milk. Reduce the heat to low and cook, stirring often, until thickened. Take the cream off the heat, add the butter, mix well, and let it cool. Assemble the cake: dab 1 tablespoon of cream in the center of a large plate so the cake won't slide around. Lay down the first layer and spread it with cream, then the second, and so on—about 2–3 tablespoons of cream per layer. Build up the whole cake this way. Spread cream over the top layer too, then coat the sides with the remaining cream. Sprinkle the cake with the crumbs. Let it sit at room temperature for 2 hours, then chill in the fridge for at least 3 hours. Your delicious cake is ready! It's very easy to make and, most importantly, turns out delicious—both adults and kids will love it. If you like, you can add a layer of your favorite fruit.
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 with 30% fat content - 340 kcal/100g
- Sour cream with 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
- 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
- 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
- Vanilla - 288 kcal/100g
- Starch - 320 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
- Vanillin - 288 kcal/100g
- Baking soda - 0 kcal/100g
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