Pancake Cake with Salmon Mousse

Ingredients

for the pancakes:

Flour 450 g

Eggs 5

Kefir 500 ml

Water 450 ml

Salt 1 tsp

Sugar 1 tsp

Baking soda 1 tsp

Vegetable oil 50 ml

For the mousse:

Salted salmon 200 g

Cream cheese 250 g

Onion 1

Carrot 1

Soy sauce 2 tbsp

Whisk the eggs with salt and sugar. Pour in the warm kefir. Add the sifted flour and mix until smooth.

Stirring quickly to prevent the eggs from curdling, pour in the boiling water. Add the baking soda. Then add the vegetable oil and mix again. Bake the pancakes.

 Now take a plate slightly smaller in diameter than the pancakes and trim the edges. We'll use the trimmings to decorate the cake, and this will give the pancakes a smooth edge.

Let's start making the mousse. Finely chop the onion and grate the carrots on a medium grater. Fry the onion and carrot in vegetable oil. Add soy sauce at the end of frying. Cool the vegetables.

Place the vegetables, cottage cheese (or cream cheese), and lightly salted salmon in a blender and blend until smooth.

Thinly spread each pancake with the mousse. Stack them. Spread the remaining mousse on the sides of the cake. Cut the pancake trimmings into thin noodles and decorate the sides of the cake.

Enjoy!