Blintz Cake

Prepare the Blintz Batter In a large bowl, whisk together the eggs, rice flour, cocoa powder, milk, olive oil, and sweetener until well combined.

Cook the Blintzes Heat a non-stick frying pan over medium heat. Pour about 1/4 cup of the blintz batter into the pan and swirl it around to cover the bottom of the pan. Cook for about 1-2 minutes, or until the edges start to lift. Flip the blintz and cook for another 1-2 minutes. Remove from the pan and repeat with the remaining batter to make more blintzes.

Assemble the Cake Spread a thin layer of soft cottage cheese onto each blintz. Roll them up tightly and arrange them in a circular pattern on a serving plate.

Chill and Serve Refrigerate the blintz cake for at least 2 hours to allow the flavors to meld together. Serve chilled and enjoy!