Chocolate crepe cake with cottage cheese cream
Description
The baked layers come together simply and quickly. For this little cake you can use any frosting: custard, buttercream, whipped cream, and so on. Cottage cheese frosting, in my opinion, is the best option. It does not melt or run off, tastes wonderful, and has a beautiful snowy white colour. With chocolate crêpes, when you cut into it such a dessert looks very striking and handsome. Serve cold or lightly warm.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Combine the milk, flour, eggs, vegetable oil, sugar, cocoa, and baking powder. Whisk everything until smooth. The pancake batter is ready.
- 3
Step 3
Heat the skillet and grease it with oil. From ready-made chocolate batter, cook the pancakes.
- 4
Step 4
For the filling, combine cottage cheese, sugar, and vanilla.
- 5
Step 5
Blend in a blender until smooth, add sour cream, and mix. If your filling turns out a little runny (that can depend on both the cottage cheese and the fat content of the sour cream), simply add one packet of thickener.
- 6
Step 6
Assemble the cake as follows: crepe–cream–crepe–cream, repeating until all the crepes are used. If you want the cake to look as evenly straight as possible, stack them beforehand and trim the sides with a knife. The chocolate crepe cake with cottage cheese frosting is ready. You can serve it as is or decorate it however you prefer.
- 7
Step 7
I coated the cake with chocolate cream, and for decoration I used pomegranate seeds and reserved chocolate crepes, rolled into a tight log and sliced into rounds. The crepes for decoration can be spread beforehand with any filling you like.