Pancake cake with bright color and taste of the filling, consisting of a large number of carrots, cheese and garlic. Prunes and pumpkin seeds perfectly complement the flavor ensemble.
|Cooking time 40 minutes||Number of servings 7|
For the cake we will need 12 pancakes of small size weighing about 170-200 g.
Ingredients for carrot-cheese filling. Cheese and processed cheese for her, you can use any texture and density.
RUB the carrots on a medium grater.
Processed cheese, 50 g cheese, grated garlic, 100 ml of sour cream and spices Porirua with a blender to obtain a smooth consistency.
Spread the cooled steamed carrots to the cheese mass, mix thoroughly.
Coat each pancake with a thin layer of the filling and fold them to one another. The remnants of the cream coat the sides and top of cake. Boca decorate with pumpkin seeds.
To design the top of the cake, blend the cottage cheese, sour cream, curry and salt to a smooth consistency. I decorated with cream cake in the form of a sunflower, in the middle put the chopped prunes and a small amount of poppy. Bon appetit!