Pancake cake with curd cream, poppy seeds and white chocolate

A delicious dessert that will certainly please all home and guests for a sweet tea party. Make a pancake cake with cottage cheese cream, poppy seeds and white chocolate. There is nothing complicated. It is necessary to prepare pancakes from dough with the addition of cocoa powder and dark chocolate, a delicate curd cream with poppy seeds and white chocolate, and assemble the cake into one.

Ingredients

• For pancakes:
• Milk - 350 ml
• Flour - 240 g (1.5 cups with a volume of 250 ml)
• Water - 150 ml
• Eggs - 2 pcs.
• Chocolate bitter - 25 g
• Cocoa powder - 1 tbsp. a spoon
• Sugar - 2 tbsp. spoons
• Salt - 0.5 tsp
• For cream:
• Curd - 300 g
• Cream with a fat content of 30% - 200 ml
• White chocolate - 60 g
• Powdered sugar - 5 tbsp. spoons
• Poppy - 2 tbsp. spoons

Directions

1. Prepare all ingredients. Cottage cheese is suitable for any fat content. Buy cream with a fat content of 30%.
2. Pour the poppy seeds into a deep bowl. Fill with boiling water. Leave to swell for 40-50 minutes. During this time, change the boiling water 1-2 more times.
3. Prepare pancakes.
4. Pour 50 ml of milk into a separate bowl. Pour the rest of the milk into a deep bowl, in which it will be convenient to knead the pancake dough. Add water. Stir.
5. Beat in the eggs. Pour in salt and sugar. Stir until smooth.
6. Pour in the sifted flour. Stir so that there are no lumps.
7. Pour the remaining milk into an ovenproof dish. Add chocolate pieces. Heat in a water bath or in the microwave at minimum power until the chocolate is completely melted.
8. Add cocoa powder to melted chocolate. Stir until smooth.
9. Add the chocolate mixture to the pancake batter. Stir. Leave on for 15-20 minutes.
10. Heat a pancake pan over medium heat. I have non-stick cookware. If you're not sure about your pan, brush with vegetable oil. Pour in a portion of the dough and spread over the entire bottom in a circular motion. Fry each pancake for 30-50 seconds on each side, until golden brown.
11. Cool the finished chocolate pancakes. I got 17 pieces.
12. Now it's time to prepare the curd cream. Pour the powdered sugar into the curd.
13. Blend the mixture with an immersion blender until smooth.
14. Throw the poppy on a sieve and leave for 15-20 minutes so that all the liquid is glassed. Add poppy seeds to cottage cheese. Stir.
15. Measure out 50 g of cream from the total. Add white chocolate chunks.
16. Heat the cream and chocolate in a water bath or in the microwave at minimum power until the chocolate is melted. Cool down.
17. Add the cooled cream with white chocolate to the curd mass. Stir.
18. Beat the remaining cold cream with a mixer until soft peaks. It took me about 3-4 minutes for the cream to thicken.
19. Add whipped cream to curd mass. Stir. The filling is ready.
20. For molding the cake, I used a 11x23 cm mold. Cover the mold with cling film in several layers. On the wide side, lay out two pancakes so that their halves hang from the sides of the form
21. Fold two pancakes in half and place on the bottom of the pan.
22. Divide the filling into three parts. Put some of the filling on the pancakes. Distribute along the bottom.
23. Fold two pancakes in half and lay on the curd layer.
24. Add some more curd filling.
25. Again, fold two pancakes in half and place on top of the filling.
26. Distribute the remaining filling.
27. Add two pancakes folded in half.
28. Of the 17 pancakes I made, I used 12.
29. Lift the hanging edges of the pancakes on both sides. Cover the cake with cling film and refrigerate for 5-6 hours, or more.
30. Remove the cake from the mold and place on a flat dish. Pancake cake with cottage cheese cream with poppy seeds and white chocolate is ready. Cut it into bite-sized pieces and serve.