Crepe snail-cake with cottage cheese & cherry

Ingredients

The Cake

10 crepes

500 grams (17.6 ounces) cottage cheese

1 egg

Sugar to taste

500 grams (17.6 ounces) frozen cherries

50 grams (1.76 ounces) butter

Custard

2 eggs

200 milliliters (0.84 cups) milk

100 grams (3.5 ounces) sugar

1 teaspoon vanilla extract

Instructions

Step 1

1. Pour boiling water over the frozen cherries, then place them on a sieve to drain. This helps soften the cherries and removes excess ice.

Step 2

2. In a mixing bowl, combine the cottage cheese with the egg and sugar. Adjust the sugar according to your taste. You can also add a pinch of salt to enhance the flavors.

Step 3

3. Spread a generous amount of the cottage cheese mixture onto each crepe. Place 3-4 cherries on each crepe and roll them up to form rolls.

Step 4

4. Grease a round mold with butter and arrange the crepe rolls in a spiral pattern inside the mold. Make sure the rolls are tightly packed for better presentation.

Step 5

5. Brush the top of the cake with melted butter. This helps create a golden crust on top of the cake.

Step 6

6. Preheat your oven to 356F (180C) and bake the cake for about 15 minutes.

Step 7

7. While the cake is baking, combine the eggs, milk, sugar, and vanilla extract in a bowl to make the custard. Whisk thoroughly to ensure the custard is smooth and well-mixed.

Step 8

8. Remove the cake from the oven and carefully pour the custard over the top.

Step 9

9. Return the cake to the oven and bake for an additional 20 minutes, or until the custard is set and slightly golden on top. Allow the cake to cool slightly before serving. This will help the custard to set further.

Servings

Imagine slicing into this crepe cake and uncovering the swirls of creamy cottage cheese and juicy cherries inside. For a pop of color and extra flavor, consider adding a drizzle of cherry syrup or a handful of fresh mint leaves on top. Pair your slice with a dollop of whipped cream or a scoop of vanilla ice cream to make it even more indulgent.

Hosting a brunch? This cake pairs beautifully with a hot cup of coffee or a glass of chilled mimosa. It's sure to be the star of your breakfast table.

If you're looking for a more refined presentation, serve the slices on individual dessert plates with a dusting of powdered sugar. A few fresh cherries on the side, or a light sprinkle of grated dark chocolate can add a sophisticated touch.

And don't forget, this cake can be enjoyed warm or cold. Serve it straight from the oven for that fresh-baked goodness, or let it chill in the fridge for a refreshingly creamy treat.

Equipment

Mixing Bowls

You'll need several mixing bowls of different sizes for preparing the custard, mixing the cottage cheese filling, and holding other ingredients.

Whisk

A good whisk is essential to ensure your custard is smooth and lump-free.

Sieve

Use a sieve to drain the thawed cherries so that your crepes don't get soggy.

Round Baking Mold

This will help your cake hold its shape while baking; choose a non-stick one for quick and easy release. If you don't have a round mold, a regular baking pan will also work.

Oven

An accurate oven is crucial to bake your crepe cake to perfection. Make sure to preheat it for even cooking.

Variations

For gluten-free friends, simply swap the crepes with a gluten-free variety that you can find in most grocery stores or make your own using gluten-free flour. Ensure the rest of your ingredients are certified gluten-free as well.

To make this cake vegan, use dairy-free crepes and replace cottage cheese with a vegan cheese or tofu, blending until smooth. Substitute eggs with flaxseed or chia seed gel (1 tablespoon of seeds mixed with 3 tablespoons of water per egg) in both the filling and the custard. Use a plant-based milk for the custard, such as almond or coconut milk, in place of regular milk.

Faq

Why are my crepes sticking to the pan?
Ensure your pan is well-lubed and preheated. Thin layers of batter in a hot pan tend to release better.
How do I prevent my custard from becoming lumpy?
Consistent whisking while slowly adding in the milk will prevent lumps. Be patient and gentle with the heat.
Can I use fresh cherries instead of frozen?
Absolutely! Make sure to pit the fresh cherries and give them a light toss in some sugar if they are too tart.
What’s the best way to reheat the crepe cake?
Cover it with foil to prevent drying. Reheat in a preheated oven at 300F (150C) for about 10-15 minutes.
How can I make my crepes more flavorful?
Add a splash of vanilla extract or a pinch of cinnamon to your crepe batter for an extra burst of flavor.
Can I prepare the crepes in advance?
Yes, you can make them and store them in the fridge for up to 2 days. Make sure to place wax paper or parchment paper between them to prevent sticking.