Cottage cheese and almond filling for pancakes
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A wonderful filling made of delicate, low fat, soft cheese with a taste of almonds and cream shade. I used it as a cream for the crepe cake. Plus the sauce of black currant, sweet pancakes.
Ingredients for Cottage cheese and almond filling for pancakes
- Chicken egg - 3 PCs
- Water - 250 ml
- Yogurt - 250 ml
- Sugar - 1 tbsp
- Flour - 6 tbsp.
- Sunflower oil - 3 tbsp.
- Leavening agent - 0.5 package.
- Curd - 360 g
- Almonds - 2 Gorst.
- Powdered sugar - 5 tbsp
- Cream - 100 ml
- Syrup almond - 2 tbsp
- Black currants - 200 g
- Sugar lump - 5 PCs
- Water - 50 ml
Step by step instruction of cooking Cottage cheese and almond filling for pancakes
For pancakes mix all liquid ingredients, add sugar and salt, whisk. Then slowly beat in the flour and baking powder. Bake thin pancakes. The test I had 11 pancakes, baked in the pan 24.5 cm. butter the pancakes are not lubricated.
For the cream whisk the curd with almond syrup and 3 tablespoons of powdered sugar.
Nuts, peeled and toasted in the microwave for 2-2,5 minutes at a power of 800ватт. Chop to desired size, add them to the cream.
Separately whisk the cream with two tablespoons powdered sugar to rigid peaks. Then gently mix the cream and cottage cheese.
Black currants washed, add water and sugar to boil. Bring to a boil. Hot berries blend until smooth.
On the dish lay out the napkins so as not to stain the Board. Put the first pancake and grease it with hot currant sauce.
Put the second pancake.
Grease with the sauce and put the filling level her. Cover the following pancake and gently press with your hands, repeat the application of sauce and toppings. On the whole it took me 8 pancakes top just pour the remaining sauce.