Usuba
Crepe Cake with Bird Cherry and Sour Cream Frosting
A multi-layered thin pancake cake made with bird cherry flour, layered with sour cream and cream cheese filling. A delicate, aromatic dish served with berry jam.
- Total
- 90 min
- Standard serving
- 147.7 g
Ingredients
Total 13
Instructions
- 1
Step 1
Pour the bird cherry flour with part of the warm milk and let it sit for 20 minutes.
- 2
Step 2
Prepare sour cream. Strain the sour cream through a sieve so that the whey drains off.
Add soft cream cheese, vanilla paste, and powdered sugar to the sour cream.
Mix well until smooth.
- 3
Step 3
Mix bird cherry flour and wheat flour, egg, remaining milk, sugar, salt and baking soda.
Add vegetable oil and stir until smooth dough.
- 4
Step 4
Heat the pan. Pour the batter in a thin layer and fry the pancake on both sides until golden brown.
Repeat with all the dough, making several pancakes.
- 5
Step 5
Spread each pancake with sour cream and layer them together, assembling the cake.
- 6
Step 6
Place the cake in the refrigerator overnight for stabilization and layer soaking.
- 7
Step 7
Decorate the top of the cake with the remaining sour cream frosting.
- 8
Step 8
Serve with blackcurrant jam.
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