Curd Pancake Cake with Cherry Jam

Ingredients

for the pancakes:

Milk 375 ml

Flour 200 g

Egg 1

Sugar 40 g

Vegetable oil 25 ml

For the filling:

Cottage cheese 300 g

Cream 35% 300 ml

Icing sugar 35 g

Cherry jam 200 g

Water 100 ml

Starch 1 tsp

Sugar 30 g

Cinnamon 1/4 tsp

Almonds 30 g

Make the pancakes (you should get 9-10, but you'll need 9). Trim the edges of a plate 1-2 cm smaller than the pancakes. Whip the cream with icing sugar and mix with the cottage cheese.

 To assemble the cake: spread 3 pancakes with cream, 1 with jam, then spread 3 more with cream, 1 with jam, and the remaining 3 with cream. Spread the sides with cream as well.

Refrigerate for 2 hours. Pour boiling water over the almonds and let them sit for 5 minutes. Peel and finely chop in a blender.

Make a jelly from water, starch, and sugar, adding cinnamon at the end and letting it cool.

Pour the jelly over the cake and sprinkle with nuts.

Refrigerate again for an hour.

Enjoy!