Usuba
Layered Pancake Cake with Berries
A multi-layered cake made from thin pancakes with delicate cream cheese and mascarpone filling, blueberry sauce, and fresh berries. The base is crispy shortbread pastry. Each layer is infused with berry flavor and topped with blueberries, bilberries, and raspberry powder.
- Total
- 120 min
- Standard serving
- 381.7 g
Ingredients
Total 17- Butter
10.989 ml≈ 2 slice - Powdered Sugar
8 g≈ 2 tsp - Chicken egg
0.3 g - Wheat flour
40 g≈ 1/4 cup - Salt
0.2 g - Cottage cheese
40 g≈ 3 tbsp - Mascarpone cheese
40 g≈ 2.5 tbsp - Cream33%
30 ml≈ 2 tbsp - Frozen blueberriesзамороженный
50 g≈ 1/3 cup - Sugar
25 g≈ 2 tbsp - Cornstarch
0.5 g - Lemon juice
1.5 ml≈ 1/3 tsp - Milk
50 ml≈ 3.5 tbsp - Sunflower oil
8 ml≈ 1.5 tsp - Frozen blueberries30 g≈ 3.5 tbsp
- Blueberry
45 g - Raspberryсушеный
2 g≈ 2/3 pcs
Instructions
- 1
Step 1
Mix softened butter with an egg, powdered sugar, 150 g of flour and 1 g of salt until smooth.
Place the dough in a round baking pan and bake for 15 minutes at 160 °C until golden brown.
- 2
Step 2
Whisk 250 g of flour with milk, two eggs, 100 g of sugar and 1 g of salt until smooth.
Add sunflower oil at the end and mix.
Fry the pancakes in a pan until cooked. You will need 6 pancakes for the cake.
- 3
Step 3
Blend cottage cheese, mascarpone cheese, and 33% cream in a blender until you reach an airy consistency.
- 4
Step 4
Heat the frozen blueberries with 150 g of sugar over medium heat, stirring, for 10–15 minutes.
Add cornstarch and continue stirring for another 5 minutes until the sauce thickens.
Remove from heat and add lemon juice. Let the sauce cool.
- 5
Step 5
Mix the cottage cheese cream with the cooled blueberry sauce until smooth.
- 6
Step 6
Layer the cream and pancakes on the prepared shortbread base, alternating them. Use 6 pancakes.
Cut the cake into 10 pieces.
Decorate each piece with fresh blueberries and bilberries. Sprinkle raspberry powder made from ground dried raspberries on top.
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