Description
The batter for this cake is the usual, as for pancakes. But the filling is, as the author of the recipe prepared in Vietnamese. The cake turns out very tasty and hearty. Fragrant and spicy. For the recipe thanks to Irina Andreeva from the magazine "School of life".
Ingredients
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Yogurt
1 cup
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Chicken egg
3 piece
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Flour
1 cup
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Soda slaked vinegar
0.5 tsp
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Salt
0.5 tsp
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Sesame
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Onion
1 piece
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Carrots
1 piece
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Figure
0.5 cup
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Chicken egg
5 piece
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Greens
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Spices
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Vegetable oil
Cooking
First make the stuffing. Onion peel and cut into cubes, fry in butter. Add peeled and grated on a coarse grater carrots.
To the onion add the rice. Stir and put the spices. It is only your choice what you like, and add. And it's not the spiciness of the toppings, and spices. I added a mixture of peppers, tarragon, coriander powder, paprika and dill.
Whisk eggs (5 pieces) salt (to taste).
Add eggs to the onion with rice. All quickly stir, stir, stir... until the eggs will not seize.
Approximately so should look like stuffing. The photo looks a little pale...
While the filling cools make the dough. Whisk the eggs with the salt and kefir. To add repaid soda. Then the sifted flour. All mix thoroughly to avoid lumps. The dough should be on density, as for pancakes.
Form grease with oil and pour 2/3 of the dough. Spread the filling on the dough. Difficult this happens, the filling is dense...
From top to distribute scraps of dough, sprinkle with chopped dill, mixed with sesame seeds.
Bake in the oven 45-50 minutes, the temperature of 200*.
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