Prepare the pancakes. Beat the egg with sugar and salt. You can just spoon or fork. Add the milk, beat again slightly.

Pour the sifted flour, stir thoroughly to break up clumps. Add the vegetable oil. Pour rest of the milk. Stir. Bake on the heated frying pan greased before baking vegetable oil. In the baking process if necessary, you can still lubricate. Turns 12-13 blintsov in a frying pan 19 cm Put them in a pile, accurately butter (not necessarily every damn lubricated and as needed).

While pancakes are cooling (and they can bake the day before), prepare the filling. Finely chop green onions, mix with cottage cheese. Add the soy sauce and sunflower oil, I like unrefined, with the smell. Do not add salt! The first filling is ready.

Second filling: stir the mascarpone with pomegranate juice. I'm not salted, it is a matter of taste.

At the bottom of a deep dish to put the pancake on top of it - 3-4 pancake, which form the edges of our pancake cake (so they found one another).

Spread the bottom cake with a thin layer of toppings. Serve 2 pancakes (they are thin and perforated, so the layers lay 2 pancakes; thicker pancakes, you can take 1 thing). Again coat with stuffing, cover with 2 pancakes. Repeat 1 more time. Again, spread the remains of the filling, wrap the edges of the pancake pie hanging from the plate on top of the last layer of the filling. Cover with 2 more pancakes. Cover and leave to infuse for minutes, at least 15 minutes. Recruited mascarpone in a pastry syringe. Decorate top mascarpone with a syringe. Mascarpone, non-plastic, so the form he's got to give with the help of some improvised tools.