Pancake cake made of chocolate pancakes with cottage cheese cream

Pancakes with chocolate (cooked as in the recipe "Chocolate pancakes").
1. Pour 50 ml of milk, pour the rest of the milk and water into a bowl and heat it up slightly (to room temperature).
2. In another bowl, beat the eggs lightly, pour in milk and water, add salt and sugar, mix well.
3. Pour in the sifted flour and beat with a mixer until smooth.
4. Heat the milk (50 ml.) over low heat, remove from heat, add the broken chocolate and stir until smooth and smooth. Add cocoa powder and mix well with a whisk.
5. Pour the chocolate mixture into the pancake batter and beat until smooth. Leave the dough alone for 15-20 minutes.
Bake thin pancakes with a diameter of at least 17 cm and stack them.
.The cake needs 8-10 pieces . depending on the shape.
Cream.
1. Pour boiling water over the poppy, let it swell for 30-45 minutes (change the water several times), drain the water.
2. Heat cream (50 ml.) over low heat, remove from heat, add white chocolate and stir until smooth and smooth.
3. Beat the remaining cream to light peaks.
4. Mix cottage cheese with powdered sugar and punch with an immersion blender (until creamy), add the steamed poppy seeds and mix.
5. Add melted, cooled chocolate to the curd mixture and mix.
6. Gently introduce the whipped cream and mix.
7. Cover the mold with cling film, lay 2 pancakes in it, so that the edges of the pancakes hang from the edge of the mold.
8. Fold the next pancake in half and put it on the bottom of the mold. Lay out a layer of cottage cheese cream. Cover with a pancake folded in half. Then again a layer of cream and a layer of pancakes. Lay out the cream again, cover with one pancake (folded again in half) and wrap with pancakes, the edges of which were left hanging.
Cover with a film and put in the refrigerator overnight.
In the morning, put out of the mold, cut, sprinkle with powdered sugar and eat with hot tea.