Recipe: Joy Cake step by step with pictures | Handy.Recipes

Joy Cake

Cooked Pie

Nutritional Value

You're always pressed for time when it's time for New Year's Eve. The undoubted advantage of my recipe is that it's made quickly. The cake made of unleavened fat dough with a rich and rich filling will be an honorable decoration of the holiday table. Nourishing, juicy, flavorful stuffing of boiled and smoked brisket, cabbage, carrots and eggs gives a delightful taste experience! Enjoy with all your heart!

Author of the recipe

Ingredients for pie :


  • Salt
  • Sugar - 1 teaspoon
  • Vegetable oil - 2 tablespoon
  • Wheat flour / Flour - 400 g
  • Chicken egg (to grease the dough before baking) - 1 pc
  • Kefir - 400 ml
  • Confectionery sprinkles (for decoration) - to taste


  • Carrots - 180 g
  • White cabbage / Cabbage - 400 g
  • Vegetable oil - 1 tablepoon
  • Brisket (pork boiled and smoked) - 240 g
  • Salt - to taste
  • Black pepper - to taste
  • Oregano - to taste
  • Butter - 20 g
  • Chicken egg (hard boiled) - 4 pcs

How to cook pie step by step with photos

In 400 ml of room temperature kefir dissolve 1 teaspoon sugar and 0.5 teaspoon salt. Now add 2 tablespoon vegetable oil and stir together.

Add 400 grams of sifted flour in portions to the resulting mixture and knead into a smooth and elastic dough. The dough should not stick to your hands.

Place a clean towel over the dough and let it rest.

Meanwhile prepare the filling. Wash 400g of cabbage, shred it, put it into boiling water without adding salt and boil it for about 5 minutes. Rinse in a colander and leave to cool.

Rinse and grate 180g of carrots. Then put 1 tablespoon of vegetable oil and water in a frying pan over a low heat and poach carrots for 5 minutes. Let cool.

Boil 4 eggs, peel and grate them on a coarse grater.

240g of pork bacon cut into coarse julienne strips.

In a bowl mix prepared ingredients: cabbage, carrots, eggs and brisket. Thoroughly mix the stuffing, add salt, black pepper and oregano (or your favorite spices) to taste. Stir again.

Now it's time to turn to dough. Roll out the dough in the dish to the size you want (I have a 24 cm diameter and 7 cm high). The thickness of the dough is about 7-8 mm. Grease the mold with vegetable oil and dust it with flour. Gently pour the dough into the mold, making sure the edges of the dough go over the rim of the mold.

Spread the entire filling and gently smooth it out.

Trim off the excess dough and use kitchen scissors to form a jagged rim on the top edge of the pie. Put small pieces of butter on the open part of the pie. If there isn't much time, the pie can be left open. If possible, you can decorate the cake to your liking. The unleavened dough toppings hold their shape well. Grease the dough with beaten egg and bake in a preheated 180 degrees oven for about 45-50 minutes, depending on your oven and the browning of the pie.

I have decorated part of the pie's surface with a decorative herringbone made of the remaining dough. And after the pie had cooled a bit, I decorated the herringbone with pastry décor.

Nutritional Value:

Whole Dish:
2904.3 Calories
99.5 g
93.2 g
365.1 g
148.2 Calories
5.1 g
4.8 g
18.6 g

Meat, Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Egg, Eggs, Oregano, Brisket, Vegetable, Cabbage, Kefir, Oil, Smoked Chicken, Rich, White Cabbage, Carrot, Cakes, Biscuits, Dough

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