Crepe cake with chocolate glaze
Description
The recipe won't take much time. The cake is delicious both warm and cold. However, the full beauty of the layers in cross‑section is best seen when cold. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for the pancakes.
- 2
Step 2
Sift the flour with the leavening agent, add sugar, salt and vanilla. Pour in the milk, crack the eggs and whisk with a whisk until a homogeneous batter forms. Melt the butter, pour it into the batter and mix well again.
- 3
Step 3
Bake thin crepes and stack them.
- 4
Step 4
Prepare the ingredients for the filling and the glaze.
- 5
Step 5
Place the frozen cherries, without thawing, sprinkle with sugar, pour in lemon juice and bring to a boil in the microwave. Let cool.
- 6
Step 6
Thoroughly mix the cottage cheese with the egg and sugar.
- 7
Step 7
Spread the filling on the pancake in a line, then place a few cherries on top.
- 8
Step 8
Roll the pancakes into tight rolls and tightly arrange them in a spiral in a well butter‑greased multicooker bowl.
- 9
Step 9
For the topping, whisk the sour cream with eggs, sugar, and cocoa powder well.
- 10
Step 10
Pour the crepe spiral with chocolate mixture. Bake in the “Bake” mode for one hour. Using a steamer rack, carefully flip the cake onto a plate.
- 11
Step 11
Serve warm or chill completely.
- 12
Step 12
Cold cake cuts better.