Snack pancake cake

If you want to surprise your loved ones and guests with something special, prepare an appetizer pancake cake according to our recipe. Of course, you can find a lot of similar ones, but ours stands apart from others, because the filling is ... herring forshmak! Fat sour cream mixed with capelin roe is used as a filling. It turns out to be original and incredibly tasty. By the way, if you have any ready-made thin pancakes, use them. Just make sure they aren't too sweet. Thus, the preparation of a snack pancake cake will speed up and simplify, and you can fully focus on the filling, because it is it that is the key to the success of the dish.

Ingredients

• For pancakes:
• 1 liter of kefir
• 4 eggs
• 400 g flour
• 50 ml vegetable oil plus more for lubrication
• 2/3 tsp soda
• 1 tsp. sugar and salt
• To fill:
• 300 g fat sour cream
• 200 g smoked capelin roe
• For foreschmak:
• 700 g butter salted herring fillet
• 200 g butter white roll
• 200 g butter
• 120 ml heavy cream
• 6 hard boiled eggs
• 1 large white onion
• vinegar
• salt
• freshly ground black pepper

Directions

1. Prepare the forshmak, the filling of the snack cake. Bring the oil to room temperature. Peel and chop the onion as small as possible. Drizzle with a couple of tablespoons of vinegar, sprinkle with 1 tsp. salt, stir with your hands, shake a little. Pour boiling water over for 1 min., Fold on a sieve, pour over with cold water and dry.
2. Cut off the crust from the roll, cut into pieces, pour with cream and stir. Grind the cream and butter roll until smooth with a hand blender.
3. Peel and chop the eggs. Chop the herring into the minced meat so that the pieces are felt. Combine the herring with eggs and onions. Add the mixture of butter and bread, salt and pepper generously. Forshmak can be prepared in advance, 24 hours in advance. To pour the cake, mix the ingredients until smooth.
4. For pancakes - the base of a snack cake - beat the kefir and eggs until smooth. Gradually, stirring in, add flour, 1 tsp each. salt and sugar. Stir until smooth.
5. Pour vegetable oil into the dough, add soda, mix thoroughly. Pour in about 150-250 ml of boiling water, stir again. The dough should be thin, but not too thin.
6. Bake the pancakes in a well-heated skillet, greased with vegetable oil. Put on a plate while hot and spread the forshmak on top. So collect the whole snack cake.
7. Pour the sour cream filling over the snack pancake cake, gently spreading it over the top and edges. Refrigerate until set for a few hours. Decorate the cake as desired before serving.