Gluten-free killer cake
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Ingredients
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Dough
- 300 g Universal mix Liana
- 140 g of butter
- 1 egg
- 1 PL water
- salt
Filling
- 400 g minced meat
- 150 g of sausage
- 100 g spring onion
- 2 tbsp tomato puree
- 2 cloves of garlic
- 500 g of potatoes
- 100 g of sour cream
Next we need
- salt, ground black pepper, marjoram, chili to taste
- Mix the ingredients for the dough and make the dough. Wrap in foil and leave in the refrigerator for 20 minutes.
- Finely chop the onion and sausage and fry together with the meat. Season with garlic, salt, add the pressure and other spices. We will stew together for a short time. Peel the potatoes, cut them and boil them until soft. Then we crush them, add salt, add cream and mix a thick porridge.
- Roll out the dough and place it in a cake pan. Prick with a fork, cover with baking paper and sprinkle with beans so that the cake weighs down and does not swell. Bake at 170°C for 20 minutes. Pour out the beans and spread the meat filling on the baked dough.
- Fill a pastry bag with mashed potatoes and spray on the cake. Bake for 15 minutes at 180°C.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Universal mix Liana
- 140 g of butter
- 1 egg
- 1 PL water
- salt
Filling
- 400 g minced meat
- 150 g of sausage
- 100 g spring onion
- 2 tbsp tomato puree
- 2 cloves of garlic
- 500 g of potatoes
- 100 g of sour cream
Next we need
- salt, ground black pepper, marjoram, chili to taste
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