Pancake roll with strawberries
5 servings
60 minutes
Strawberry pancake roll is a true delight that combines the traditions of Russian cuisine with notes of a refined dessert. The delicate pancakes with a hint of cocoa serve as the perfect base for airy cottage cheese cream enhanced by the aroma of vanilla sugar. Juicy strawberries add freshness and a slight tartness, creating a harmonious balance of flavors. This dessert pleases not only with its tenderness but also with its impressive presentation – rolled into an elegant shape, it looks exquisite and appetizing. Ideal for festive tea gatherings or as a morning dessert on a weekend day. The roll is chilled to enhance its flavor richness, and when sliced, each piece becomes a small work of art. Its simplicity in preparation makes it accessible for any level of culinary skill.
1
Prepare all the necessary ingredients.
2
In a bowl, combine milk, egg, sugar, and a pinch of salt.
- Milk: 200 ml
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Salt: pinch
3
Mix
4
Sift the flour, cocoa, and baking powder.
- Wheat flour: 100 g
- Cocoa powder: 15 g
- Baking powder (raising agent): 1 teaspoon
5
Mix well with a whisk to avoid lumps of flour.
6
Pour in hot water and vegetable oil.
- Water: 200 ml
- Vegetable oil: 2 tablespoons
7
Mix and fry pancakes in a pan without oil.
8
For the cream, combine cottage cheese, cream, powdered sugar, and vanilla sugar.
- Curd cheese (tvorog): 250 g
- Whipping cream 33%: 200 ml
- Icing sugar: 50 g
- Vanilla sugar: 1 teaspoon
9
If the cottage cheese is grainy, blend everything into a homogeneous mass.
10
Whip with a mixer until fluffy for 5 minutes.
11
Lay the pancakes overlapping on plastic wrap.
12
Spread the cream on top.
13
Lay out the strawberries.
- Strawberry: 150 g
14
Wrap in a roll and refrigerate for at least 1 hour.
15
Remove the food wrap and slice the roll.
