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Pancake cake with cheese cream

Pancake cake with cheese cream, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Pancakes, Cakes

Ingredients portion 8

Milk 2.5 cups

Wheat flour 1 cup

Chicken egg 2 pieces

Sugar 4 tablespoons

Salt ½ teaspoon

Vegetable oil 1 tablespoon

Soda ½ teaspoon

Ricotta cheese 150g

Creamy 30% cream 200 g

Yoghurt 250g

Gelatin 7 g

Cooking instructions 2 hours

1 Make the pancake batter. Mix 2 cups milk, 2 eggs, 1 cup flour, 1 tablespoon sugar, 1 tablespoon vegetable oil, salt, baking soda with a blender. Bake the pancakes.

2 For the cream, pour 0.5 cups milk, allow to swell for 30 minutes and heat in a water bath until dissolved. Whip the cream with 3 spoonfuls of sugar. Mix the ricotta with the yoghurt and gelatine. Gradually add the whipped cream. Place the ready-made cream in the refrigerator for 15-20 minutes to thicken slightly.

3 Place 4 pancakes in the bottom of the cake tin so that the loose edges can then cover the cake. Next, stack the pancakes on top of each one with the cream. The last layer should be the cream. Cover the cake with the edges of the first 4 pancakes. Place in the refrigerator for a few hours to soak.

Flavourful chicken with peanuts

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .