A simple spring cake with the addition of fresh fruits.
Ingredients
Cake:
- Wheat flour, 25 dag
- Eggs, 2 pieces
- 2% milk, 650 ml
- Vegetable oil, 1 tablespoon
- Fine sea salt, a pinch
Filling:
- 18% sour cream, 200 ml
- Sugar, 15 dag
- Lemon, 1 piece
- Blueberries, 25 dag
- Red currants, 10 dag
- Black currants, 10 dag
- Powdered sugar, for dusting
- Cottage cheese, 700 g
Preparation
- Cake: In a bowl, beat the eggs with a mixer until frothy, then add milk, flour, and a pinch of salt. Mix until smooth. Let it rest for 15 minutes, then fry pancakes on a pan. This portion makes about 6-7 pancakes.
- Filling: Wash the lemon with a brush, then scald it and grate the zest finely. Combine the lemon zest with cottage cheese, sour cream, and sugar, then mix or beat until creamy.
Assembling: In a cake tin or on a plate, layer pancakes with the cottage cheese mixture and sprinkle with some blueberries. Continue layering until all pancakes and filling are used. Spread cottage cheese on the top, decorate with black and red currants, and the remaining blueberries. Dust with powdered sugar and garnish with sprigs of mint or lemon balm.
- Chill the dessert in the fridge and serve sliced.
