Egg pancake cake with chicken filling
4 servings
60 minutes
Egg pancake cake with chicken filling is a refined dish of Russian cuisine that combines tender egg pancakes with juicy and aromatic chicken filling, pickles, and herbs. Its roots go back to traditional home recipes where simple and accessible ingredients are transformed into a true gastronomic delight. The taste of the cake surprises with the combination of the softness of the pancakes and the light spiciness of the filling, creating a harmony of textures and aromas. This dish is perfect for both festive gatherings and cozy family dinners. The special presentation as a layered cake makes it not only delicious but also aesthetically appealing, while the final touch – a spiral of thin pancake strips – gives it an original look.
1
Mix milk, flour, and eggs, then add butter. It makes 7 pancakes.
- Milk: 50 ml
- Wheat flour: 1 tablespoon
- Chicken egg: 4 pieces
- Vegetable oil: 15 ml
2
Finely chop the pre-cooked chicken breast. Dice the cucumber and onion, and finely chop the garlic.
- Chicken breast: 400 g
- Pickled cucumbers: 100 g
- Onion: 1 piece
- Garlic: 1 clove
3
Add greens and 2 tablespoons of sour cream. Mix everything.
- Dill: to taste
- Sour cream: 2 tablespoons
4
Assemble a cake with 6 layers, leaving 1 layer for decoration. Spread 1 tablespoon of sour cream on top and evenly on the sides, cut the seventh layer into thin strips and arrange them in a spiral.
- Sour cream: 2 tablespoons
