Crepe cake with berries
Description
Extremely delicate in flavor and melt-in-your-mouth, this layered crêpe cake with berries will win you over from the first taste, from the first bite! It is not difficult to make; the main thing is to cook the raspberry marmalade ahead of time and bake the crêpes. All that remains is to be patient so the cream and the whole cake can set in the cold. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose berries to your taste; the important part is to remove large pits from them—for example, from cherries.
- 2
Step 2
Pour the kefir into a deep bowl and crack the chicken eggs into the same bowl. Add the sugar and salt and beat everything for 2–3 minutes. Then add the water and beat everything again.
- 3
Step 3
Gradually add top-grade wheat flour and whisk it into the batter with a whisk. Pour in the vegetable oil last, and remember to grease the frying pan with it first.
- 4
Step 4
Heat a skillet on the stove and pour in half a ladle of batter. Spread it into a round and cook for 1–2 minutes on each side. Transfer the cooked pancakes to a plate and let them cool.
- 5
Step 5
Wash the raspberries and set aside some of the berries for decoration. Simmer the rest with sugar for about 8–10 minutes, then add gelatin to the mixture. Stir and leave for 5 minutes. Then stir again and cool.
- 6
Step 6
Pour hot water into a bowl or cup and add the cream gelatin. Let it swell, then mix thoroughly.
- 7
Step 7
Place cottage cheese of any fat content in a bowl, add sugar, sour cream of any fat content, and water with gelatin. Purée thoroughly.
- 8
Step 8
Line the bottom of the pan with crepes so their edges hang over the sides. Place two crepes on the bottom—they will form the base of the cake.
- 9
Step 9
Next, spread half of the cottage cheese cream on top, then add blueberries, reserving a few for decoration. You can use any berries you like.
- 10
Step 10
Then cover with another pancake, and spread raspberry jelly on top. Spread it evenly over the entire surface of the pancake.
- 11
Step 11
Cover the marmalade with another pancake and spread the remaining cream on top. Add the berries to it.
- 12
Step 12
Tuck the overhanging edges of the pancakes inward and cover with a saucer. Place a small weight on top and refrigerate the mold with the cake for at least 3–4 hours.
- 13
Step 13
After the specified time, remove the saucer, the weight, and the mold. Decorate the crepe cake with berries to your liking.
- 14
Step 14
These can be leftover berries, mint leaves, powdered sugar, or topping.
- 15
Step 15
Cut the cake into pieces and serve it at the table with drinks. Enjoy your meal!