Cherry Pancake Cake
6 servings
40 minutes
Cherry pancake cake is an exquisite combination of airy pancakes and delicate cottage cheese cream with a refreshing cherry flavor. This dessert draws inspiration from Russian culinary traditions, where pancakes have always held a special place on festive tables. Light kefir pancakes with a slight tang perfectly complement the sweet and creamy cottage cheese frosting with erythritol, making the dessert healthy and not too calorie-dense. Each layer is infused with rich cherry aroma, creating a harmony of flavors. This cake is a wonderful option for morning tea, a light dessert, or a cozy evening with loved ones. It delights not only in taste but also looks stunning, turning ordinary pancakes into a true culinary masterpiece.
1
Mix cream cheese and cherry in a bowl.
- Cream cheese (curd cheese spread): 85 g
- Cherry (sour): 50 g
2
Add half a tablespoon of erythritol. If a sweeter cream is needed, more can be added. Blend thoroughly.
- Erythritol: 2 tablespoons
3
Pour starch into a high container.
- Cornstarch: 40 g
4
Add kefir.
- Kefir: 200 ml
5
Add 1.5 tablespoons of erythritol.
- Erythritol: 2 tablespoons
6
Break the eggs.
- Chicken egg: 2 pieces
7
Add a pinch of salt and baking soda.
- Sea salt: pinch
- Baking soda: pinch
8
Whip with a mixer.
9
Add the mixture in portions to the heated oil in the pan. The heat should be at maximum.
- Olive oil: to taste
10
Wait for the pancake to brown and flip it. Fry on medium heat for another 2-3 minutes.
11
Spread cream on each pancake, then place a new pancake on top.
12
Repeat until the pancakes are finished.
13
Serve in portions.
