Tortilla cake with coconut cream, raspberries, and grillage
This is one fantastically light and delicious cake - soft coconut milk cream, grilled and fresh raspberries!
I made this delicacy from what was left in the fridge. My "Slimming Team" affectionately called it "Siereli." May it stay that way!
Finished dough: blend the egg with cottage cheese into a homogeneous mass. Add oil, adjika, spices, flour and knead the dough.
Finished filling: blend the eggs with cottage cheese, add grated cheese, chopped dill, herbs, you can add a little salt (remember that the cheese also has salt).
The dough is put into shape, forming edges. (I usually use rubber gloves that I moisten a little.)
Put the filling in the middle. Arrange sliced cherry tomatoes on top.
Put in the oven at 180 degrees and bake for ~ 30-35 minutes.
I had a little left over the dough, put it in two small silicone molds and then filled it with cheese salad (egg + cheese + carrot + garlic + yoghurt).
Serving Size 924
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This is one fantastically light and delicious cake - soft coconut milk cream, grilled and fresh raspberries!
How I like these simple dishes. After a good early morning workout - such a breakfast is more than great!
How I like easy and quick dishes. And of course, only those that are very tasty! Like this one! Charming food! Sold out this time basmati rice, but without them, it's great!
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