Crepe Cake

⏳ Time

2 hours + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Making crepes is our Russian tradition, and it's worth remembering not just during Maslenitsa. If you want to host a true feast, you can create an entire crepe cake. With thin layers of crepes acting as the cake layers and a fluffy sour cream frosting. For a fuller experience, it's best to use bright berries to break up the white monochrome of the cake; frozen berries can also be used—just make sure to thaw them beforehand and drain any excess juice, so you don't end up with a delicious but messy jelly instead of festive decoration.

Ingredients

Chicken Egg - 2 pieces
Wheat Flour - 5.6 oz
Sugar - 2.8 oz
Sour Cream - 7.1 oz
Milk - 17 fl oz
Cottage cheese - 14.1 oz
Powdered Sugar - 2.1 oz
Vanilla salt - 0.4 oz
Vegetable Oil - 1 fl oz
Salt - a pinch
Fresh Berries - to taste

Step by Step guide

Step 1

Beat the eggs with the sugar until it dissolves.

Step 2

Add flour, milk, a pinch of salt, and 1 tablespoon of oil, and mix until you achieve a smooth consistency. Cover the dough with plastic wrap and refrigerate for 30 minutes.

Step 3

Pass the cottage cheese through a sieve.

Step 4

Place the chilled sour cream in the mixer bowl, add powdered sugar and vanilla sugar, and mix on low speed for 1 minute. Then increase the speed and whip the sour cream into a fluffy cream.

Step 5

Switch the speed to low and gradually add the cottage cheese to the sour cream, 2 tablespoons at a time. Once ready, place the cream in the refrigerator.

Step 6

Preheat a crepe pan and grease it with oil. Pour the crepe batter onto the pan, spreading it evenly across the bottom. Cook for 1–2 minutes, until the edges of the batter turn golden brown.

Step 7

Flip the pancake, cook for another minute, then transfer it to a clean plate. Continue to cook all the pancakes this way.

Step 8

On a cake plate, place a dollop of cream and put a pancake on top. Then, add a portion of cream—about 1 tablespoon—and spread the cream over the pancake using a spatula.