Pancake cake with cottage cheese cream, poppy seed and white chocolate
A very tasty dessert that is sure to please all the family and guests at a sweet tea party. Prepare a pancake cake with cottage cheese cream, poppy seeds and white chocolate. There is nothing complicated. You need to prepare pancakes of dough with the addition of cocoa powder and dark chocolate, a delicate cottage cheese and cream with poppy seeds and white chocolate, and assemble the cake into one whole. Products (for 6 servings)
For the pancakes:
Milk - 350 ml
Flour - 240 g (1.5 cups of 250 ml)
Water - 150 ml
Eggs - 2 pcs.
Bitter chocolate - 25 gr
Cocoa powder - 1 tablespoon
Sugar - 2 tbsp.
Salt - 0,5 tsp.
*
For the cream:
Cottage cheese - 300 gr
Cream of 30% or more - 200 ml
White chocolate - 60g
Powdered sugar - 5 tablespoons
Poppy seeds - 2 tablespoon
Prepare all the ingredients. The cottage cheese is suitable for any fat content. Buy cream with a fat content of 30% or more.
Pour the poppy seeds into a bowl. Pour boiling water over it. Leave to swell for 40-50 minutes. During this time change the boiling water 1-2 times more.
Prepare the pancakes.
Pour 50 ml of milk into a separate bowl. Pour the rest of the milk into a deep dish in which it will be convenient to knead the pancake batter. Add water. Stir in the water.
Then beat in the eggs. Then add salt and sugar. Stir until smooth.
Stir in sifted flour. Stir until there are no lumps.
Pour the remaining milk into a heatproof bowl. Add the chocolate chunks. Heat in a water bath or microwave on low power until the chocolate is completely melted.
Stir in the cocoa powder to the melted chocolate. Stir until smooth.
Add the chocolate mixture to the pancake batter. Stir to combine. Allow to stand for 15-20 minutes.
Heat a pancake pan over medium heat. I have a nonstick pan. If you're not sure of your pan, grease it with vegetable oil. Pour in a portion of the batter and spread it all over the bottom in a circular motion. Fry each pancake for 30-50 seconds on each side, until brown.
Cool the finished chocolate pancakes. I ended up with 17 pieces.
Now it's time to make the cottage cheese cream. Sprinkle the powdered sugar over the cottage cheese.
Whisk the mass with an immersion blender until smooth.
Rinse the poppy seeds in a sieve and leave for 15-20 minutes to drain away all the liquid. Add the poppy seeds to the cottage cheese. Stir to blend.
Measure out 50g of the total cream. Add the white chocolate slices.
Heat the cream and chocolate in a water bath or microwave on low power until the chocolate is melted. Let cool.
Add the cooled cream and white chocolate to the curd mixture. Stir to combine.
Whisk the remaining cold cream with a mixer until soft peaks form. It took me about 3-4 minutes for the cream to thicken.
Add the whipped cream to the cottage cheese mixture. Stir to combine. The filling is ready.
I used an 11x23 cm mold to make the cake. Line the cake tin with clingfilm in several layers. On the wide side, place two pancakes so their halves hang down from the rim of the cake tin.
Fold two pancakes in half and place them in the bottom of the mold.
Divide the filling into three parts. Spread some of the filling on the pancakes. Spread it out along the bottom.
Fold two pancakes in half and place on top of the cottage cheese layer.
Add some more of the cottage cheese filling.
Again, fold two pancakes in half and spread on top of the filling.
Spread out the rest of the filling.
Add two pancakes folded in half.
I used 12 of the 17 pancakes I made for the cake.
Lift the dangling edges of the pancakes on both sides. Cover the cake with clingfilm and place in the refrigerator for 5-6 hours, more is possible.
Remove the cake from the mold and place it on a flat dish. The pancake cake with cottage cheese cream cream with poppy seeds and white chocolate is ready. Cut it into portions and serve.
Have a nice tea party