Pancake cake with blueberries and bilberries

10 servings

120 minutes

Blueberry and bilberry layered pancake cake is an exquisite dessert that combines the tenderness of pancakes, the richness of berry sauce, and the airy texture of cream. This dish originates from Russian cuisine, where pancakes symbolize home comfort and traditions. The crumbly base gives the cake stability, while the blueberry sauce with a hint of acidity complements the sweetness of the cottage cheese and mascarpone cream. The layered structure makes each piece rich in flavor, while fresh bilberries and blueberries add juiciness. Topped with raspberry powder, this dessert looks festive and appealing. Perfect as a treat for tea or coffee, suitable for celebrations and cozy family gatherings. This cake is a true delight for lovers of multi-layered desserts where each ingredient harmoniously dances in flavors.

Energy value per serving

• Calories: 804.2
• Proteins: 15g
• Fats: 47.1g
• Carbohydrates: 80.7g

Ingredients

• Butter: 100 g
• Powdered sugar: 80 g
• Chicken egg: 3 g
• Wheat flour: 400 g
• Salt: 2 g
• Cottage cheese: 400 g
• Mascarpone cheese: 400 g
• Cream 33%: 300 ml
• Frozen Blueberries: 500 g
• Sugar: 250 g
• Cornstarch: 5 g
• Lemon juice: 15 ml
• Milk: 500 ml
• Sunflower oil: 80 ml
• Blueberry: 300 g
• Blueberry: 450 g
• Dried raspberries: 20 g

Cooking steps

1. For the shortcrust pastry: mix room temperature butter with 1 egg, powdered sugar, 150 grams of flour, and 1 gram of salt. Place in a round mold. Bake in the oven for 15 minutes at 160 degrees.

   Required ingredients:

   • Butter: 100 g
   • Chicken egg: 3 g
   • Powdered sugar: 80 g
   • Wheat flour: 400 g
   • Salt: 2 g

2. For the pancake batter: whisk 250 grams of flour with milk, 2 eggs, 100 grams of sugar, and 1 gram of salt until smooth, then add sunflower oil at the end. Next, cook the pancakes in a skillet.

   Required ingredients:

   • Wheat flour: 400 g
   • Milk: 500 ml
   • Chicken egg: 3 g
   • Sugar: 250 g
   • Salt: 2 g
   • Sunflower oil: 80 ml

3. For the cream: blend cottage cheese, cheese, and sour cream in a blender.

   Required ingredients:

   • Cottage cheese: 400 g
   • Mascarpone cheese: 400 g
   • Cream 33%: 300 ml

4. For the sauce: heat frozen blueberries with 150 grams of sugar over the fire, stirring for 10-15 minutes. Then add starch and continue stirring for 5 minutes. Remove from heat and add lemon juice.

   Required ingredients:

   • Frozen Blueberries: 500 g
   • Sugar: 250 g
   • Cornstarch: 5 g
   • Lemon juice: 15 ml

5. Next, blend the cream ingredients in a blender and mix with the blueberry sauce.

   Required ingredients:

   • Cottage cheese: 400 g
   • Mascarpone cheese: 400 g
   • Cream 33%: 300 ml
   • Frozen Blueberries: 500 g

6. Layer cream and 6 pancakes on the prepared dough. Then cut into ten pieces and decorate with fresh blueberries and blackberries, sprinkling with raspberry powder made from crushed dried raspberries.

   Required ingredients:

   • Blueberry: 300 g
   • Blueberry: 450 g
   • Dried raspberries: 20 g