Gluten-free savory peasant cakes
An excellent alternative for a snack or if you are planning a picnic. Sour milk or ginseng go well with them
Ingredients
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Dough
- 300 g Bakery mix Liana
- 250 ml of milk
- 1 KL sugar
- 15 g of fresh yeast
- 1 egg
- 50 ml of oil
- 1 tsp salt
Filling
- 400 ml sour cream
- 2 eggs
- whole cumin
- dill
- salt
- used sheet 33x35cm
- 1. Prepare the yeast from 250 ml of milk, 1 tbsp of sugar, 15 g of yeast and let it rise for 10 minutes.
- 2. Put the Bakery mix , salt, oil, egg in a bowl and finally pour the yeast.
- 3. Knead the dough by hand or with an electric mixer.
- 4. Let the curds rise in a bowl or cover with foil for about 40 minutes.
- 5. Grease the baking sheet with oil, place the leavened dough and gently press it onto the entire baking sheet with your hand.
- 6. Spread sour cream mixed with dill on half of the dough and pour beaten eggs on the other half and sprinkle with cumin. Finally, we add salt.
- 7. Heat the oven to 180 ° C and let the cake rise for 15 minutes, as long as the oven heats up.
- 8. Bake for about 35-40 minutes until pink, so that the bottom of the cake is also beautifully baked.
- 9. Cut into portions only when it cools down a bit.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 250 ml of milk
- 1 KL sugar
- 15 g of fresh yeast
- 1 egg
- 50 ml of oil
- 1 tsp salt
Filling
- 400 ml sour cream
- 2 eggs
- whole cumin
- dill
- salt
- used sheet 33x35cm
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