Pancake cake with cream cheese, prunes and walnuts

For the dough:

250 g flour
what kind of flour should I choose? we'll show

600 ml milk

2 eggs

1 tbsp. sugar

vegetable oil for greasing the pan

salt to taste

For the filling:

300 g fat cottage cheese

100 g shelled walnuts

100 g pitted prunes

100 g fat sour cream

2 tablespoons honey

200 g cherry jam or marmalade

1 packet of fruit jelly

berries for decoration.

Knead the dough:

Eggs, salt, sugar, stir well, add half the norm of cold milk, add the flour and whisk using a pastry whisk until smooth, occasionally adding the remaining milk. Finish the batter strain through a sieve. Pancakes bake on greased and well-heated pan.

Prepare the filling:

Prunes and walnuts chop in a blender. Sprinkle 2 tablespoons of nuts for decoration. Cheese, sour cream, prunes, walnuts and honey well mixed.

A circular shape larger than the pancakes, diameter line the inside with cling film. The edges form a circle line pancakes, so that approximately 1/3 of the pancake came out over the edge of the form. Put the pancake on the bottom of the form. Then it evenly spread cheese filling, cover with a pancake, spread his cherry marmalade or jam. Thus lay in layers to the top of the form, alternating fillings. Finish with a layer of jelly or jam. Close pie free edges of the lateral pancakes, the edges of the film to cover the pancakes. Put in the refrigerator (not the freezer!) for 2-3 hours. Before serving the cake to remove from the mold, turn it over and put it on a dish. Sprinkle top with berries and nuts.