Description
Hearty, mouthwatering cake on the sour cream and mayonnaise pastry stuffed with fragrant porcini mushrooms and salty cheese. Very delicious warm or cold.
Ingredients
-
Sour cream
100 g
-
Mayonnaise
50 g
-
Chicken egg
1 piece
-
Sugar
0.5 Tbsp
-
Leavening agent
7 g
-
Flour
300 g
-
Butter
30 g
-
Mushrooms
200 g
-
Cheese
150 g
-
Mayonnaise
30 g
-
Vegetable oil
-
Yolk egg
1 piece
-
Milk
1 Tbsp
-
Sesame
Cooking
Mix sour cream, mayonnaise, egg, sugar, melted butter. Pour the sifted flour and baking powder. Zamesit nekrutoe dough (flour may need more). To shift the dough in a container, cover with a towel and put it in the refrigerator for 30 minutes.
Wild mushrooms (I have white) well rinsed and cut into small cubes. In a frying pan heat a little vegetable oil and cook the mushrooms under a lid until all the liquid evaporates (about 20 minutes). The mushrooms allow to cool.
Cheese cut into small cubes, transfer to the mushrooms.
Add mayonnaise and mix well.
The table lightly dusted with flour, roll the dough into a rectangle. The thickness of the dough 2-3 mm.
Layer cut into strips of width 6 cm.
In the center of each strip evenly put the filling, edge well suscipit.
In the baking dish starting from the center, put the dough with stuffing, twisting the "snail". I used silicone tart form in diameter 24 see
Cake to grease with a yolk mixed with milk and evenly sprinkle with sesame seeds.
Preheat the oven to 180 degrees, the pie bake for about 35-40 minutes. The finished cake out of the mold, allow to cool slightly and cut into portions.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.