Description
Gentle, nourishing, delicious. On the festive table looks good.
Ingredients
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Crab sticks
400 g
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Chicken egg
9 piece
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Flour
1.5 cup
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Sour cream
400 g
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Mustard
2 tsp
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Dill
1 coup
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Vegetable oil
3 Tbsp
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Dutch cheese
200 g
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Salt
0.5 tsp
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Salmon
30 g
Cooking
One pack of crab sticks grate on a coarse grater. I had 20 minutes, put the crab sticks in the freezer, so they are easier to grate.
Six eggs, beat with salt.
To eggs, add about half Cup of flour, grated crab sticks, a bit of finely chopped dill and 3 tablespoons of vegetable oil. Mix everything to avoid lumps. The dough will be thick like Apple pie.
The pan dimmed with baking paper and a thin layer distributed over the entire surface of the pastry. Sent in a preheated 180 degree oven until cooked (for 20 minutes). Ready cake should cool completely.
Meanwhile, prepare a filling with cream. Three eggs boil and grate on a coarse grater. Mix the sour cream (I usually take 20% fat), mustard (any, I was crushed grains). Mustard need about 2 tsp, but it is better to try according to your taste, mustard is different). Add grated cheese, egg and finely chopped dill (leave a few sprigs for decoration). Mix well, if the cheese is not salty - salt may be added.
The rest of the pack of crab sticks cut into slices.
Meanwhile, the cake is baked and has time to cool down. Cut it into 4 pieces.
We start to gather our cake. First layer a good coat of cream, spread it on slices of crab sticks (lightly pressed into the cream). Cover with a second Korzh. Hereinafter, similarly.
Thus stacked on top of each other all four layers. The top and sides of cake coat with cream.
On top of the cake, put small pieces of salmon and sprinkle with remaining dill.
Cake refrigerate at least two hours, so it is well soaked. I quietly leave in the fridge overnight. Only becomes tastier.
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