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Curd cheese pancake cake served on a plate
Creamy homemade curd cheese pancake cake

Layered curd cheese pancake cake

Author: Flavelo
Recipes Cakes and Desserts
The pancake cake is the luxury version of 'leftover rescue'. Here, we don't just pile crepes on top of each other: the goal is a stable, sliceable dessert where the pancake is thin and elastic, and the filling is thick enough to hold the layers. Soda water in the batter creates lightness, and resting allows the flour to swell so the pancake doesn't tear during frying.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Crepe pan / Frying pan
  • Springform cake tin
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Whisk the eggs, salt, sugar, half the milk, and the flour until smooth. Once lump-free, dilute with the remaining milk and soda water. Stir in the melted butter. Let stand for 20 minutes.

Tip: During resting, the gluten strands in the flour relax, so the pancakes won't be rubbery.
2 ✓

Fry thin pancakes. Let them cool.

Tip: If you fill them while hot, the filling will become runny.
3 ✓

For the filling, press the curd cheese through a sieve (or mash with a fork). Mix until creamy with the sour cream, icing sugar, lemon zest, and vanilla.

Tip: Sieving is important to avoid a lumpy cream and ensure even spreading.
4 ✓

Layer the pancakes with the cream in a cake tin or on a plate. The last pancake should be left bare.

Tip: Use a cake ring for assembly to keep the sides nice and straight.
5 ✓

Refrigerate for at least 2 hours to set. Dust with icing sugar before serving.

Tip: During cooling, the pastry absorbs a little moisture from the cream, creating a unified 'cake' texture.

Recipe FAQ

Why does the cake slide apart when cutting?
The filling was too runny, or you didn't chill it enough. Cold helps 'set' the structure.

Ingredients

  • 200 g Plain Flour
  • 500 ml Milk
  • 3 Eggs
  • 5 g Sugar (for batter)
  • 200 ml Soda Water / Sparkling Water
  • 1 pinch Salt
  • 50 g Butter (melted, for batter)
  • 400 g Curd Cheese (passed through sieve)
  • 100 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 200 g Sour Cream (thick)
  • 1 Lemon Zest