Pancake cake with cheese cream
8 servings
120 minutes
Pancake cake with cheese cream is a delicate and refined treat rooted in Russian cuisine. Airy pancakes soaked in creamy ricotta and yogurt create a harmony of flavors—the lightness of the batter combines with the soft tanginess of dairy products. Gelatin gives the cream a silky texture, while the sweetness of sugar and cream balance makes this dessert perfect for cozy tea gatherings. This cake not only pleases the eye with its neat layers but also offers exquisite enjoyment suitable for holidays and family get-togethers. After a few hours in the fridge, it becomes even more tender, allowing the flavors to fully unfold. The pancake cake is an elegant embodiment of traditions that conveys the warmth of homemade treats in every bite.
1
To make pancake batter, blend 2 cups of milk, 2 eggs, 1 cup of flour, 1 tablespoon of sugar, 1 tablespoon of vegetable oil, salt, and baking soda. Cook the pancakes.
- Milk: 2.5 glasss
- Chicken egg: 2 pieces
- Wheat flour: 1 glass
- Sugar: 4 tablespoons
- Vegetable oil: 1 tablespoon
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
2
For the cream, soak gelatin in 0.5 cup of milk, let it swell for 30 minutes, and heat in a water bath until fully dissolved. Whip the cream with 3 tablespoons of sugar. Mix ricotta with yogurt and gelatin. Gradually add the whipped cream. Place the finished cream in the refrigerator for 15-20 minutes to thicken slightly.
- Gelatin: 7 g
- Milk: 2.5 glasss
- Sugar: 4 tablespoons
- Cream 30% fat: 200 g
- Ricotta cheese: 150 g
- Yoghurt: 250 g
3
Place 4 pancakes at the bottom of a round shape so that the edges can cover the cake later. Then stack the pancakes, spreading cream on each one. The last layer should be cream. Cover the cake with the edges of the first 4 pancakes. Put it in the fridge for a few hours to soak.
