Pancake cake baked in cream

Make stuffing. Boil some hard boiled eggs. Pour olive oil in a pan, heat it up and add chopped garlic. A minute later, the onion. Gilded and added shredded cabbage. Fry a little until tender. Taste and season with salt. Put the cabbage in a bowl, add boiled chopped chicken breast. Peeled the eggs and left them in whole. I'm going to put them in the pancake filling whole.

While the cabbage was cooking, I kneaded the pancake batter. Poured the milk into a bowl. I always knead pancake batter in a bowl with a spout, so it's easy to pour. My milk's sour. I added baking powder and sugar, stirred with a whisk and waited for a reaction. Cracked an egg, combined. I whisked in the flour a little at a time and added salt. The dough is thick. Pour boiling water over the dough, stirring it constantly. The batter is thin, and would spread well in a pan. I want thin pancakes. I'm going to bake them in a D-24 cm pancake pan. So as not to grease the baking pan for each pancake, I will add 1 tbsp of oil to the batter. Let's mix the batter thoroughly, it is ready for baking. Let's bake the pancakes. This amount of batter gave me 6 pancakes, D-24 cm. This is the diameter of my pan.

Now we make the filling for the pie. I poured the cream in a measuring jug, beat 2 eggs in it, salted it, added 1 tsp of sugar. Combine. I poured the semolina, stirred it, let the semolina swell and added 2 tablespoons of flour. stirred thoroughly and poured in olive oil. Tossed it all together again.

I made a nice, suitable form, in which it would be possible to serve the pie. I oiled the form, put the pancake in its entirety and spread it on the form. Then I stuffed 3 pancakes that would fit into the form, each about 1/3 of the size. I generously spread the stuffing and placed 2 quail eggs in each pancake. Rolled up the pancakes and placed them in the mold. Filled all the empty spaces with the filling mixture, leaving a little to grease the top of the pie. Covered it gently with another pancake, folding its edges. I covered the top and put it in the oven, setting T-180 C and time for 30 minutes. That was just enough time for me to bake. I checked inside with a splinter. It's dry. The pie is ready. You'll have to trust your oven. I took the pie out of the oven.

It's so ruddy and beautiful and fragrant. I sliced it up and put it on a plate.

A little piece up close!

I like it!