Crepe Cake with Cottage Cheese Cream
Baking and Desserts | Russian cuisine
⏳ Time
4 hours
🥕 Ingredients
7
🍽️ Servings
12
Description
The cream can be any kind; for example, you can divide the cream into two parts and add cocoa to one, layering the cake alternately with white and dark cream. As for the crepes, the recipe calls for 15, but these are thick yeast crepes; if they are thin, you will need twice as many. The cake can be chilled for a shorter time, which is not critical.
Ingredients
- Cottage cheese - 21.2 oz
- Sour Cream - 5 tablespoons
- Thin Crepes - 15 pieces
- Chocolate eggs - 3 pieces
- Sugar - 3 tablespoons
- Salt - a pinch
- Vanillin - a pinch
Step by Step guide
Step 1
Make the crepes or use store-bought ones.
Step 2
Prepare the other ingredients.
Step 3
Place the cottage cheese in a bowl.
Step 4
Add the sour cream.
Step 5
Then add the sugar.
Step 6
Add the salt.
Step 7
Crack in the eggs.
Step 8
Add the vanillin.
Step 9
Mix everything with a spoon.
Step 10
Then blend with a blender until smooth, about the consistency of sour cream.
Step 11
Take a pastry ring and place it on a plate lined with parchment paper.
Step 12
Place the first crepe at the bottom.
Step 13
Spread with cream.
Step 14
Then add the next crepe and again cream. You should leave some cream to spread on the edges of the finished cake, about 5 tablespoons.
Step 15
Layer the crepes alternately and spread with cream, then place the cake in the refrigerator for 3–4 hours to stabilize and soak.
Step 16
Remove the cake and spread the edges with the remaining cream.
Step 17
Decorate as desired.
Step 18
Slice and serve.
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