Ingredients:
- For the test:
- Kefir 200 ml.
- Mayonnaise 100 ml.
- Chicken egg 3 pieces
- Flour 250-300 grams
- Soda 1 tsp
- Baking powder 1 sachet
- Sugar 1 tsp
- For filling:
- Saury in oil 1 can
- Chicken egg 3 pieces
- Salt, pepper to taste
Cooking method:
Step 1. Jellied dough: Kefir must be warm, otherwise the cake may turn out to be sticky and not fluffy, it can be heated in the microwave or in a water bath. Add soda to warm kefir, mix well (bubbly foam appears) and let it rest for 5-7 minutes. During this time, whisk the eggs with salt and sugar. Then combine kefir, eggs and mayonnaise, mix with a whisk until smooth. Mix flour with baking powder and add parts to the liquid mixture. The jellied dough itself in its consistency is very similar to the dough for pancakes, not thick, but not liquid at the same time.
Step 2 Stuffing: Drain half of the liquid from canned saury, slightly knead the fish with a fork. Add finely boiled eggs, salt, pepper and mix gently.
Step 3 Cover the baking dish (approximately 23x24 cm) with baking paper and pour half the dough. Next, distribute the filling - just pour it on top with an even layer without sinking.
Step 4Pour the remaining dough from above over the entire area, it is advisable to distribute it evenly.
Step 5 Bake a saury cake in a preheated oven to t 180 C for about 30 minutes until cooked and a beautiful rosy.
Bon Appetit!
