- for pancakes: flour 2 cups(a)
- eggs 3 PCs.
- yogurt 1 Cup(a)
- milk 1 Cup(a)
- water (hot) 1.5 Cup(a)
- sugar (to taste) 3 tbsp.
- vegetable oil 3 tbsp
- cocoa powder (with a slide)) 1 tbsp.
- salt 1/3 tsp
- for the cream: cream (33% fat) 400 g
- cottage cheese 400 g
- condensed milk 250 g
- for ganache: cream (33% fat) 60 g
- butter 10 g
- chocolate (dark) 40 g
For pancakes: yogurt and milk to warm a little, beat eggs with sugar, mix the egg and milk mixture, add the flour and cocoa, mix well, allow to stand 15 minutes (IMPORTANT!), add boiling water to the egg-milk mixture, stir, add vegetable oil, stir and fry pancakes. Milk and yogurt should be cold, otherwise the dough will be lumpy. Pan diameter 21 cm Left 24 pancake. Pancakes can be cooked on Your favorite recipe by adding in the pancake mix, cocoa powder.
In order to get a smooth cake, pancakes crop. The pancakes I had 21 inches in diameter, I cut a ring of 18 cm in diameter. You can skip this step.
For the cream: whisk cream to the lightness. Cheese mix with condensed milk until smooth to Combine the cream and cheese mixture, stir with a spatula.
Assembly ring: on the sides of the ring pave acetate ribbon (optional). For cake pancakes used 18 of the 24 pieces. Lubricate each pancake with cream except for the top. For each pancake approximately 60 g of cream left. To remove the cake for a few hours in the fridge. It is better to make a cake in the evening and put it in the fridge overnight.
For ganache: cream butter warm on the stove, remove from heat, add broken chocolate. Stir to dissolve the chocolate. Pour the top of the cake. Clean for 30-60 minutes in the cold. Gently pass a knife around the edge of the ganache, remove the ring and tape. Decorate at Your discretion. Possible until the ganache is warm, make the chocolate drips on the cake, after removing the tape and the ring. Streaks to do on a well-chilled cake.
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