Pancake cake "Rose" with raspberry cream

8 servings

60 minutes

The 'Rose' pancake cake with raspberry cream is an elegant combination of airy pancakes and delicate berry cream, embodying the art of Russian cuisine. Its shape resembles a blooming rose, symbolizing grace and sophistication. The recipe's origins trace back to the traditions of creating layered desserts where each element absorbs the aromas of the others. The cake's taste is a harmony of sweetness and the light tartness of raspberries, complemented by the creamy softness of cottage cheese. This dessert is perfect for special occasions, impressing not only with its flavor but also its appearance. It is served chilled to maintain the texture of each layer while fully revealing its aroma. The sprinkle of freeze-dried raspberries adds completeness to the composition, adding a light fruity note to each piece.

Energy value per serving

• Calories: 393.1
• Proteins: 7.6g
• Fats: 19.8g
• Carbohydrates: 48.2g

Ingredients

• Pancakes: 500 g
• Cottage cheese: 400 g
• Powdered sugar: 100 g
• Sugar: 100 g
• Frozen raspberries: 400 g
• Sour cream: 100 g
• Agar-agar: 10 g
• Freeze-dried raspberries: to taste

Cooking steps

1. Prepare all the ingredients.

2. Mix raspberries with sugar in a saucepan, place on heat, and bring to a boil.

   Required ingredients:

   • Frozen raspberries: 400 g
   • Sugar: 100 g

3. Blend with a blender. Strain through a sieve to remove the seeds.

4. Put back on the heat, add agar-agar, bring to a boil and remove from heat. Let it cool.

   Required ingredients:

   • Agar-agar: 10 g

5. Mix cream cheese, sour cream, and powdered sugar with a mixer.

   Required ingredients:

   • Cottage cheese: 400 g
   • Sour cream: 100 g
   • Powdered sugar: 100 g

6. Add the cooled raspberry sauce to the cream and mix until smooth.

   Required ingredients:

   • Frozen raspberries: 400 g

7. Spread cream on each pancake, leaving a 1 cm margin from the edges, and fold in half.

   Required ingredients:

   • Pancakes: 500 g
   • Cottage cheese: 400 g
   • Sour cream: 100 g
   • Powdered sugar: 100 g

8. Lay half of the stacked pancakes in an overlapping row and spread cream on them.

   Required ingredients:

   • Pancakes: 500 g
   • Cottage cheese: 400 g
   • Sour cream: 100 g
   • Powdered sugar: 100 g

9. Roll the pancakes into a roll and place it on a plate with the curved side up.

10. Spread cream on the remaining rolled pancakes one by one and attach them to the cake to create a rose bud. Place the cake in the refrigerator for 2-3 hours.

    Required ingredients:

    • Pancakes: 500 g
    • Cottage cheese: 400 g
    • Sour cream: 100 g
    • Powdered sugar: 100 g

11. Before serving, sprinkle the cake with freeze-dried raspberry powder.

    Required ingredients:

    • Freeze-dried raspberries:  to taste