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.