This dish is both an unusual salad and pancake cake. Thin cheese pancakes stuffed with boiled chicken, fried mushrooms and cream cheese are incredibly delicious!
It is necessary
- For ten servings:
- - 350 g of cheese;
- - 200 g of mayonnaise;
- - 4 eggs;
- - 1 carrot;
- - 5 tbsp. tablespoons of flour;
- - pepper, salt, dill.
- For filling:
- - 300 g of boiled chicken;
- - 250 g of champignons;
- - 200 g cream or processed cheese;
- - 150 g mayonnaise;
- - 3 cloves of garlic;
- - 1 onion;
- - oil, pepper, salt, fresh dill.
Instructions
Step 1
Grate the cheese (you can take Gouda cheese), beat eggs with mayonnaise, add cheese and flour, mix well until smooth. Divide the resulting dough into two equal portions.
Step 2
Fry grated fresh carrots in vegetable oil, add them to one part of the dough, and add fresh chopped dill to the other. Fry thin pancakes from the resulting dough. You will get carrot and dill layers for our future cake.
Step 3
Now prepare the filling. Chop the boiled chicken. Finely chop the onion and mushrooms. Fry the onions in oil until transparent, add the mushrooms, fry for 10 minutes until the liquid has completely evaporated. Season with salt and pepper to taste. Mash cheese with mayonnaise, add minced garlic, chopped fresh dill, pepper, salt. The cheese layer for the cake is also ready.
Step 4
It remains to collect a snack cake with chicken and mushrooms. Put a dill pancake on a plate, brush with cheese mass, put a layer of mushrooms and onions, cover with a carrot pancake, brush again with a thin layer of cheese mass, put a layer of boiled chicken. Repeat layers until you run out of ingredients.
Step 5
Decorate the finished cake with fresh cucumbers. Refrigerate for an hour to soak the cake.
