Very tasty and tender snack cake made of potato pancake cakes, with a layer of cream pate! This dish is sure to become a favorite snack of the holiday table and will please you and your guests with its original taste!
Peel the potatoes and boil them in salted water. Drain the water, mash the potatoes into a puree, add 200 ml of warm milk, mix well. Cool the mass.
In the cooled mashed potatoes, one by one, beat the eggs, pepper, a little salt, add the remaining 100 ml of milk, stir thoroughly. Add flour and knead with a spoon is not thick dough.
Grease the pancake pan with vegetable oil and heat it up. Bake 4 cakes. Check the readiness time as follows: pour the dough on a hot pan, it should be quite thick, so carefully level it with a spoon. Cover the pan with a lid and fry over medium heat. As soon as the top of the dough "tightens", becomes matte, not shiny, turn the pancake over.
Fry the cakes on both sides until Golden.
This volume of dough should make 4 cakes. Their number will depend on the diameter of the pan.
While our cakes are cooling down, prepare a cream pate: put Adygea cheese, boiled eggs, dill (leave a little green to decorate the cake), a pinch of salt and chicken pate in the bowl of the combine.
You can experiment with pate, that is, take any one you like-chicken, Turkey, liver, or even fish... it still turns out very tasty!
I got a delicate and fragrant cream for the layer of cake, and this was helped by a reliable assistant-a food processor.
Put the resulting cream in a bowl, add the bell pepper, cut into small cubes. Stir.
All cakes are evenly spread with cream.
Grease the top cake with sour cream or mayonnaise, sprinkle with finely chopped dill.
Garnish with slices of bell pepper and serve! The cake does not have to be left to soak, it already turns out soft and juicy!
Well, if you put it in the refrigerator for a while, then the cake will become even tastier and the cakes will be impregnated with the aroma of cream!