Directly before preparation of the cake we need to make the onion marmalade. To do this, measure out the amount of products and chop the onion half-rings.

Now grind coriander, heated olive oil, add the coriander leaves and thyme, fry a little. Then add the onions and fry, stirring, for 5 minutes, after that stew on low heat under a lid for about 15 minutes, periodically stirring. After that put the onion in a saucepan, add the soy sauce, wine, honey, vinegar, sugar and pepper, mix well and ovarium on low heat under a lid for 30-40 minutes, until the marmalade thickens. The tale say that the recipe (taken from Saloniki) relies more sugar and honey, namely, 150 g of sugar and 100g of honey, but for this cake I reduced their number.

Also, we need to prepare the meat: cut across the grain into pieces about 3cm wide, to open until tender (I cooked it for 1.5 hours in a slow cooker) and disassemble the fibers.

And make "cakes". Here is will use the pancakes! I don't want to make excuses... but still: I just get sick and, sorry, I found the strength of their oven, and running out of time. So he took the pita bread and cut out 5 circles.

Now whisk the cream, mix with sour cream, add a few tablespoons (about 5) into the meat, there is a little salt, and mix well. In the remaining cream add gelatin and put into the fridge.

Meanwhile, we had cooled onion marmalade - that's what he did.

Put the cake together. Pita to spread, I'm a little fried cakes in olive oil - pancakes skipped. At first Korzh spread half of the meat, spread with hands, second cake on top, press, top with half an onion marmalade, again the cake and squeeze, repeat and top with the fifth layer, to pin down a bit for literally half a minute.

Get the cream and in a number of techniques (watering and a little cleaning in the freezer for a few minutes), decorate the cake with cream and put into the refrigerator until firm. Just before serving sprinkle with ground pepper))