Pancake cake with cottage cheese and blueberries
6 servings
15 minutes
Blueberry and cottage cheese pancake cake is a delicate and airy treat from Armenian cuisine, where the art of combining simple ingredients transforms them into exquisite desserts. This cake embodies the harmony of creamy softness, the sweet-sour notes of blueberries, and the fine texture of pancakes. The fluffy cottage cheese cream, complemented by whipped cream, fills each layer of the cake with incredible tenderness, while blueberry jam adds brightness to the flavor, creating a perfect balance between sweetness and freshness. This dessert is ideal for both family tea gatherings and festive treats, impressing guests with its elegance and refined taste. After cooling, the cake acquires a special density, allowing each piece to be a perfect combination of textures and aromas.
1
Don't mash the cottage cheese too much.
- Curd cheese (tvorog): 400 g
2
Whip the cream with powdered sugar until thick.
- Heavy cream 35% fat: 300 ml
- Icing sugar: 2 tablespoons
3
Mix the cream with the cottage cheese, leaving some for pouring over the cake.
- Heavy cream 35% fat: 300 ml
- Curd cheese (tvorog): 400 g
4
Assemble the cake: spread cream on 3 pancakes (each), 2 with blueberries (each), 3 with cream (each), 2 with blueberries (each). Cover the top pancake with the remaining whipped cream.
- Thin crepes: 11 pieces
- Curd cheese (tvorog): 400 g
- Thin crepes: 11 pieces
- Blueberry jam: 300 g
- Thin crepes: 11 pieces
- Curd cheese (tvorog): 400 g
- Thin crepes: 11 pieces
- Blueberry jam: 300 g
- Thin crepes: 11 pieces
- Heavy cream 35% fat: 300 ml
5
Put in the fridge for a couple of hours to cool.
