Ryazhenka pudding with pancakes and baked apples

Beat 5 eggs with 60 grams of sugar, add milk and 400 grams of flour. Mix until smooth.

Pour in the vegetable oil and mix again.

Bake thin pancakes on a well-heated skillet, greasing it with butter.

Peel the apples and cut them into cubes.

Melt 100 grams of sugar in a pan to a light caramel state, add apples, and fry until golden.

Add pectin, mix, and cool down.

Pour water over the gelatin.

In a saucepan, mix ryazhenka, 30 grams of flour, 150 grams of sugar, and 2 eggs, bring to a boil while stirring.

Add the soaked gelatin to the hot mixture and stir until fully dissolved. Cool down.

Take a rectangular baking dish. Place part of the pancakes in the dish to form the walls.

Pour in a little prepared ryazhenka.

Stuff the remaining pancakes with apples, roll them into tubes, place in a dish, and pour some fermented baked milk over them.

Repeat another layer of pancakes with apples, pour with fermented baked milk. Cover the top with the remaining pancakes. Put in the refrigerator for 4-5 hours until fully set.

Before serving, cut the pudding into pieces, place on a plate, and garnish with fresh mint and strawberries.