Baked Blueberry Boom Pancake Cake

1 . Stage

Dissolve the yeast in the warm whey

2 . Stage

For faster action of the yeast, whisk with a whisk.

3 . Stage

Add eggs, salt, yogurt (I have blueberry sweet yogurt and whey was left over from making homemade cream cheese from the same yogurt, -sweet, - so I did not add sugar) flour, butter, - all carefully whisked, - add water, stir again (if you have enough whey, just increase its quantity, - I had not enough, I added water). Put the dough in a warm place for about 30 minutes

4 . Stage

Prepare the filling: combine cottage cheese, egg and sugar

5 . Stage

Mix thoroughly and in portions add cheese, you can add baby cheeses - I have homemade blueberry yogurt cream-cheese

6 . Stage

I did it with a spoon, and I had small grains of cottage cheese left over

7 . Stage

Bake the pancakes on a heated skillet, lightly oiled (oiled only before the first pancake!), almost at maximum heat. Stack the finished pancakes on a plate.

8 . Stage

I immediately, along with baking the pancakes, assembled the pie. I took a small bread mold (my pancakes are small), I did not grease it with anything. First, we line the sides of the mold with overlapping pancakes, so that the edges are hanging down, put one whole pancake on top.

9 . Stage

At the bottom we put a couple of tablespoons of cottage cheese filling and if desired add blueberry jelly, or rather confit (I have homemade).

10 . Stage

The finished pancake is smeared with cottage cheese filling

11 . Stage

We roll up into a tube and put it into the form - I had two rolls each, between the layers we add a little cottage cheese cream to bind. We put them almost all the way to the top of the form

12 . Stage

The last layer I just rolled up the rolls without stuffing, folded them in half and laid them across the form, - there were 3 pancakes, I hope I explained clearly?

13 . Stage

Cover the top with a whole pancake and cover the dangling edges, brush with butter and put it in a preheated oven at the maximum (I have 275C) for 15-20 minutes

14 . Stage

Then gently invert the hot pie onto a baking tray, release it from the mold, and place it in the oven for another 5-10 minutes so that the top is lightly toasted. Turn off the oven.

15 . Stage

Add 1-2 tbsp blueberry confit to the remaining curd cream (about 3 tbsp.), mix and pour this cream over the hot pie. Place in the oven, which is off but still hot, so that the cream seizes up a little. The cream that has dripped onto the baking tray can be carefully gathered and spooned over the edges of the pie.

16 . Stage

Let the cake cool slightly and decorate as you wish - I decorated it with chocolate shavings. You can serve it both warm and cold!

17 . Stage

Let's brew some fragrant tea, invite our loved ones, and celebrate Shrovetide! This pie should be accompanied by blueberry confit.