Description
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.
Ingredients
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Carrots
350 g
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Damn
12 piece
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Cheese
100 g
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Cheese
50 g
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Sour cream
100 ml
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Salt
-
Black pepper
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Dill
-
Vegetable oil
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Garlic
3 tooth
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Pumpkin seeds
1 handful
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Prunes
4 piece
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Cheese
150 g
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Sour cream
1 Tbsp
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Curry
1 tsp
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Salt
Cooking
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.
Grated carrot spread on a heated pan, greased with vegetable oil. Cover with a lid and simmer on low heat until soft, stirring occasionally. Carrots don't have to fry.
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!
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