Pancake cake with strawberries is a light, airy, very aromatic and tender summer cake that can be prepared for an evening tea party or for a festive table. The cake holds its shape perfectly, does not fall apart, is cut evenly and looks bright and beautiful. Try it! For this cake, biscuit pancakes are prepared – tender and very tasty.
Ingredients
For biscuit pancakes:
chicken eggs – 2 pcs.;
milk – 0.5 liters;
salt – a pinch;
sugar – 3-4 tbsp.;
premium flour – 3 cups;
soda – 0.5 tsp. (quench with vinegar or lemon juice);
vanilla sugar – 0.5 packets;
refined vegetable oil – 3 tbsp.
For the layer:
cottage cheese with fat content of 9% and higher – 0.5 kg;
sour cream with fat content of 20 – 250 g;
sugar – 5-6 tbsp;
vanilla sugar – 0.5 packet;
fresh strawberries – 300-400 g.
To prepare the pancake batter, place the eggs in a bowl, add sugar, salt and vanilla sugar. Beat the eggs with sugar and salt until fluffy, pour in the milk, beat a little more. Add the sifted flour. Mix everything well with a whisk, add soda, quenched with vinegar or lemon juice, and vegetable oil. Mix the dough again until smooth. The dough should have the consistency of liquid sour cream, a little thinner than for a biscuit. Bake pancakes on a heated dry frying pan, laying out the dough and spreading it over the diameter of the frying pan. Bake pancakes on medium heat until golden brown on both sides. Stack the finished pancakes and let them cool slightly. To prepare the layer, add sugar, sour cream and vanilla sugar to the cottage cheese. Beat the cottage cheese with sour cream and sugar with a blender until smooth. Then grease each warm pancake with the curd mass, spread the strawberries and place the pancakes on top of each other, assembling a pancake cake. Grease the top of the cake with the curd mass and decorate with strawberries. Place the wonderful and very tasty pancake cake with strawberries in the refrigerator for 3-4 hours, then serve.
