Sponge cakes with cheese and raspberries
250 g flour
3 large eggs
3 tablespoons of sugar
1 cup milk
1 cup water
1 teaspoon vanilla sugar
pinch of salt
1 tbsp oil
500 g semi-skimmed cottage cheese
5-6 tablespoons powdered sugar, or more / less – to taste
180 g sour thick cream
1 teaspoon vanilla extract
2-3 handfuls of raisins
Place the milk, water, oil and flour in a pot, mix to combine.
In a small pot, grate the yolks with sugar and vanilla sugar to a light, fluffy mass. We add it to the pot with the dough, mix.
Proteins are beaten rigidly with a pinch of salt. We combine in 2-3 turns with pancake dough, gently mixing.
Let stand for about 20-30 minutes. After this time, we fry pancakes.
We mix cottage cheese with sugar and vanilla extract. We add sour cream and mix for a while, to combine.
Pour the raisins with boiling water, drain after a while. We add to the cheese mass.
Serve the pancakes with cheese filling, sprinkle with raspberries. We roll it up freely.