Strawberry and cottage cheese crepe cake

Ingredients

For the crepes

• 350 g flour
• 2 packets vanilla sugar
• 2 eggs
• 5 tablespoons oil
• 700 ml milk

For the cheese cream

• 300 g cottage cheese
• 300 ml whipping cream
• 200 ml whipping cream
• 4 tablespoons powdered sugar
• 500 g strawberries

For the ganache

• 150 g dark chocolate
• 200 ml whipping cream

For the jelly

• 200 g strawberries
• 2 teaspoons sugar
• 1 teaspoon starch

For decoration

• 100 g dark chocolate

Preparation

1. For the jelly, put 200 g of strawberries, 2 teaspoons of sugar and 1 teaspoon of starch in a saucepan. Cook over low heat for 5 minutes, stirring until the syrup thickens. 2. For the crepes, beat the eggs with the vanilla sugar and 4 tablespoons of oil. Gradually add the flour and milk, mixing until you have a smooth, lump-free batter that pours easily. 3. Grease a nonstick pan with the remaining tablespoon of oil and cook 10 crepes, for 2 minutes on each side, turning them once. They’re ready when they have golden spots on both sides. 4. Beat the cottage cheese with the powdered sugar. Whip 300 ml and 200 ml of cream separately, then fold the whipped cream into the cheese until the mixture is fluffy. 5. Melt 150 g of dark chocolate in a double boiler, add 200 ml of cream and stir until the ganache is smooth. Leave it for 10 minutes to thicken slightly. 6. Let the crepes and jelly cool for 20 minutes. Place one crepe on a serving plate, spread with the cheese cream and add strawberry slices. Cover with another crepe and spread ganache on it. Keep alternating the layers until you’ve used all the cream. 7. Spread the jelly on top. Decorate with a little of the cheese cream you set aside and grate the 100 g of dark chocolate over the cake.