• 500 grams (17.6 ounces) cottage cheese
  • 100 grams (3.5 ounces) sour cream
  • 80 grams (2.8 ounces) sugar
  • Vanillin to taste
  • 30 grams (1.1 ounces) poppy seeds
  • 5 apples
  • 2 tablespoons (25 grams) sugar
  • 0.5 teaspoon cinnamon


  • 2 eggs
  • 250 milliliters (8.5 fluid ounces) milk
  • 250 milliliters (8.5 fluid ounces) water
  • 250 grams (8.8 ounces) flour
  • 2 tablespoons (25 grams) sugar
  • 1 teaspoon salt
  • 0.25 teaspoon baking soda
  • 3 tablespoons (42 grams) vegetable oil


  • Cooking Mixer

    A handy mixer to whip up the cottage cheese and sour cream for a smooth, creamy filling.

  • Skillet

    A quality non-stick skillet to bake your pancakes to a perfect golden brown. Ensure it’s well-greased for easy flipping!

  • Sieve

    To drain poppy seeds thoroughly, helping reduce excess moisture in the filling.

  • Split Form (20 cm / 7.9 inches)

    Necessary for assembling the pancake cake, providing a consistent and professional shape.

  • Cling Film

    For covering the cake while it sets in the refrigerator, keeping it fresh and intact.


Step 1

Pancake Cake with Cottage Cheese and Apples Try to use fresh ingredients for the best flavor.

Step 2

Step 1: Prepare the Filling Using full-fat sour cream adds a richer texture. Pour boiling water over the poppy seeds to soften them. Peel, core, and cut the apples into small cubes. Fry the apples in a dry skillet with sugar and cinnamon, stirring constantly, until they become soft.

Step 3

Whip the cottage cheese, sour cream, sugar, and vanillin together using a mixer until smooth. Divide the mixture into three equal parts. Drain the poppy seeds thoroughly using a sieve and mix them with one-third of the cottage cheese filling.

Step 4

Step 2: Make the Pancakes Sift the flour to prevent lumps. Whisk the eggs in a bowl. Add the milk, water, sugar, baking soda, and salt; mix well. Gradually add the flour and whisk until the batter is smooth and lump-free. Add the vegetable oil and mix.

Step 5

Heat a frying pan and grease it lightly with vegetable oil. Pour some batter into the pan and cook the pancake on both sides until golden brown. Repeat until all the batter is used.

Step 6

Step 3: Assemble the Cake A springform pan makes assembly easier. Line a 20 cm (7.9-inch) split form with pancakes, overlapping them to cover the bottom and sides. Add a pancake at the bottom (you can use two if needed). Spread half of the apple filling over the pancake, add another pancake on top, and then spread one-third of the cottage cheese filling.

Step 7

Place another pancake on top of the cottage cheese filling, followed by the poppy seed mixture, another pancake, and then the remaining cottage cheese filling. Top with a final layer of apples and cover with pancakes from the sides. Wrap the cake in cling film and refrigerate overnight.

Step 8

Step 4: Serve Decorate the cake as desired before serving. Bon Appetit!


The beauty of this Pancake Cake with Cottage Cheese and Apples lies in its versatility and the pleasure it brings to any occasion. 🌟

For a morning delight, serve a slice with a steaming cup of coffee or tea. The combination of light pancake layers and refreshing apple and cottage cheese filling is a perfect way to start your day!

Hosting a brunch gathering? Garnish the cake with fresh mint leaves and a dusting of powdered sugar for an elegant touch. 🥂 Pair it with mimosas or a fresh fruit salad to impress your guests.

If you’re offering it as a dessert, consider serving with a side of vanilla ice cream or a dollop of whipped cream to add an extra layer of indulgence. 🍨 A drizzle of caramel or chocolate sauce can also elevate the flavor profile, making each bite pure bliss.

For an evening treat, enjoy it with a glass of dessert wine or a comforting cup of hot cocoa. It's a delightful way to unwind and savor your culinary skills.


Looking for inclusivity in dietary needs? This cake can be easily adapted to be gluten-free and vegan! 🌱

To make it gluten-free, substitute the regular flour with a gluten-free flour blend of your choice. Ensure the baking soda and any other ingredients used are certified gluten-free to avoid cross-contamination. 🥞

For a vegan version, replace the eggs with flaxseeds: mix 2 tablespoons of ground flaxseeds with 6 tablespoons of water and let it sit for a few minutes to gel. Use a non-dairy milk like almond or soy milk, and opt for vegan sour cream and cottage cheese. 🌿 This way, everyone can enjoy a slice of this delightful cake!


  • What is the best way to flip pancakes without breaking them?

    Ensure your skillet is well-heated and greased. Use a thin, wide spatula and flip the pancake when bubbles form and the edges start to firm up.

  • Can I use a hand mixer instead of a stand mixer for the filling?

    Yes, a hand mixer works just fine! Just make sure to mix until the cottage cheese and sour cream are completely smooth and creamy.

  • How do I know if the batter consistency is right?

    Consistency is key! The batter should be smooth and pourable, not too thick or too runny. It should coat the back of a spoon evenly.

  • Can I make the fillings ahead of time?

    Absolutely! You can prepare the cottage cheese filling and the apple filling a day in advance. Store them in the refrigerator and assemble the cake when ready.

  • How do I prevent the cake from becoming soggy?

    Be sure the apple filling is well-cooked and free of excess moisture. Properly refrigerate the assembled cake to let all layers set perfectly.

  • Can I add other fruits to the cake?

    Yes, feel free to experiment with other fruits like pears or berries for a unique twist. Just make sure they are cooked to the right consistency and properly drained!

Nutrition facts

Recipe Yield:1 Cake (10 servings)
Calories:Approximately 390 calories per serving
Calories (Min - Max):3500 - 4000
Total Fat:20g
Saturated Fat:7g
Total Carbohydrate:50g
Total Sugars:25g