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Pancake cake with cottage cheese and berries in a frying pan

Pancake Cake with Cottage Cheese Cream and Berries

The whole family will love this dessert! This pancake cake with cottage cheese cream turns out incredibly delicious — and it looks impressive, too. It's easy to make, but you'll need to set aside some time, since frying a stack of pancakes isn't the fastest job.

Irisha

Recipe author

Pancake cake with cottage cheese and berries in a frying pan

Composition / ingredients

Servings:

Wheat flour (heaping, using a 200 ml cup)

Eggs

Milk

450

Sugar

Butter (melted)

Salt (a pinch)

Butter (room temperature)

120

Powdered sugar (or to taste)

100

Cottage cheese (dry)

300

Berries (for garnish, any you like)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 28 % 13 g

Carbohydrates 54 % 25 g

241 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

How do you make a pancake cake? Start by gathering your ingredients — they should all be at room temperature. Use all-purpose flour and sift it through a fine sieve to aerate it.
Step 2:

Pour the flour into a deep bowl. Add the sugar and a pinch of salt, and stir. Make a well in the center of the flour and crack in the 2 eggs. Stir until smooth.
Step 3:

Pour in the milk a little at a time and whisk into a smooth batter. Let the finished batter rest for about 20 minutes.
Step 4:

Meanwhile, make the cream. Gather all the ingredients for it. It's best to use cottage cheese that isn't too dry or too coarse.
Step 5:

Press the cottage cheese through a fine sieve once or twice until you have a smooth, fine-grained mass.
Step 6:

Beat the softened butter with the powdered sugar until fluffy — a mixer or blender works best.
Step 7:

Add the sieved cottage cheese to the butter in several additions, beating until smooth. The cream comes out light and delicate.
Step 8:

Add the melted butter to the rested batter. You can melt the butter in the microwave. Stir the batter.
Step 9:

Fry thin pancakes in a well-heated skillet (cast iron is best) on both sides until done. Before the first pancake, lightly grease the skillet with a thin layer of oil (vegetable or butter, your choice). Let the finished pancakes cool a bit — I just spread them out in a single layer on a large board.
Step 10:

Assemble the cake from the cooled pancakes: simply spread each pancake with a layer of cream and stack them on top of one another. Save a little cream for the sides and top.
Step 11:

For garnish, use fresh or canned berries — whatever you have on hand. I used raspberries, strawberries, mulberries, and a few blueberries. You'll actually need far fewer berries than in the photo. :)
Step 12:

Decorate the pancake cake however you like. Instead of berries, you can drizzle it with chocolate glaze or sprinkle it with shredded coconut.
Step 13:

Before serving, it's best to let the cake chill in the refrigerator so the cream sets and the cake slices cleanly. Enjoy!