Cottage cheese layers for a cake
Description
The recipe won't take much time. This recipe has helped me many times when the layers need to be made in advance. After all, the cottage‑cheese preparations can be stored in the refrigerator for 3–4 days. For the cake cream made from such layers, it's better to choose one that soaks well. I usually use sour cream with condensed milk or custard. Be sure to try the suggested recipe. Baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Place the cottage cheese, egg, salt, sugar, and soft butter into a bowl.
- 3
Step 3
Blend with an immersion blender until smooth.
- 4
Step 4
Add flour, baking soda, and knead the dough.
- 5
Step 5
The dough should be soft, a slight sticking to the hands is allowed. In this case, dust your hands with flour, form a ball from the dough, wrap it in plastic wrap and put it in the refrigerator for 45 minutes.
- 6
Step 6
After the time has elapsed, remove the dough. Divide it into 8 pieces.
- 7
Step 7
Roll each portion into a thin sheet. In my case, the diameter turned out to be 17.5 cm. Trim it using a plate as a guide. Set the trimmings aside; they can be used to make another 1–2 layers.
- 8
Step 8
Heat the pan and reduce the heat to just below medium. Pierce the pancake with a fork and place it in the pan. Fry on one side for 2–3 minutes. Try to adjust the heat so the pancake doesn’t burn, but cooks evenly.
- 9
Step 9
Flip the pancake and fry the other side until it’s done. When you press the finished pancake, it should quickly regain its shape.
- 10
Step 10
Stack the toasted layers. Cool them. After cooling, you can fill them with any cream and make the cake to your liking.
- 11
Step 11
If you don't have time to work on the cake, wrap it in a towel and put it in the refrigerator. In this form the layers can be stored for 3–4 days. Happy baking!