Pancake cake "Rose" with raspberry cream
8 servings
60 minutes
The 'Rose' pancake cake with raspberry cream is an elegant combination of airy pancakes and delicate berry cream, embodying the art of Russian cuisine. Its shape resembles a blooming rose, symbolizing grace and sophistication. The recipe's origins trace back to the traditions of creating layered desserts where each element absorbs the aromas of the others. The cake's taste is a harmony of sweetness and the light tartness of raspberries, complemented by the creamy softness of cottage cheese. This dessert is perfect for special occasions, impressing not only with its flavor but also its appearance. It is served chilled to maintain the texture of each layer while fully revealing its aroma. The sprinkle of freeze-dried raspberries adds completeness to the composition, adding a light fruity note to each piece.
1
Prepare all the ingredients.
2
Mix raspberries with sugar in a saucepan, place on heat, and bring to a boil.
- Frozen raspberries: 400 g
- Sugar: 100 g
3
Blend with a blender. Strain through a sieve to remove the seeds.
4
Put back on the heat, add agar-agar, bring to a boil and remove from heat. Let it cool.
- Agar-agar: 10 g
5
Mix cream cheese, sour cream, and powdered sugar with a mixer.
- Cream cheese (curd cheese spread): 400 g
- Sour cream: 100 g
- Icing sugar: 100 g
6
Add the cooled raspberry sauce to the cream and mix until smooth.
- Frozen raspberries: 400 g
7
Spread cream on each pancake, leaving a 1 cm margin from the edges, and fold in half.
- Blini (pancakes): 500 g
- Cream cheese (curd cheese spread): 400 g
- Sour cream: 100 g
- Icing sugar: 100 g
8
Lay half of the stacked pancakes in an overlapping row and spread cream on them.
- Blini (pancakes): 500 g
- Cream cheese (curd cheese spread): 400 g
- Sour cream: 100 g
- Icing sugar: 100 g
9
Roll the pancakes into a roll and place it on a plate with the curved side up.
10
Spread cream on the remaining rolled pancakes one by one and attach them to the cake to create a rose bud. Place the cake in the refrigerator for 2-3 hours.
- Blini (pancakes): 500 g
- Cream cheese (curd cheese spread): 400 g
- Sour cream: 100 g
- Icing sugar: 100 g
11
Before serving, sprinkle the cake with freeze-dried raspberry powder.
- Freeze-dried raspberries: to taste