Summary

Ingredients

For the dough:

• 300 grams flour
• 30 g yeast, fresh
• 3 tablespoon sour cream
• 120 g mararine, melted
• 1 egg (s)
• salt

For the cream: 1

• 500 g layer cheese, 20% fat, drained
• 1 tablespoon margarine
• 1 bunch spring onion (s), chopped
• salt and pepper

For the cream: 2

• 300 g chicken breast, pre-cooked, finely chopped
• 3 tablespoon sour cream
• 100 g corn kernels
• salt and pepper

For the cream: 3

• 4 egg (s), hard-boiled
• 2 tablespoon mustard, Dijon
• 2 tablespoon margarine
• 0.5 ½ red pepper (s), cut into cubes
• salt and pepper

For the cream: 4

• 400 g liver sausae
• 3 tablespoon margarine
• 3 cucumber (s), pickles, finely chopped

For decoration:

• Parsley smooth
• 1 red pepper (s), cut into strips

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Instructions

1. Dough preparation:
2. Make a classic yeast dough from the above ingredients and bake 5 bases from it. Alternatively, buy ready-made, fresh yeast dough.
3. Cream 1:
4. Mix the layered cheese, drained well, with margarine and finely chopped spring onion. Season to taste with salt and pepper
5. Cream 2:
6. Finely chop the chicken breast, mix with the corn and sour cream. Season to taste with salt and pepper.
7. Cream 3:
8. Finely dice the boiled eggs and peppers, mix with margarine and mustard. Season to taste with salt and pepper.
9. Cream 4:
10. Finely dice the pickles, mix with margarine and liver sausage.
11. Fill the cake in the numbered order and dress it with the liver sausage cream.
12. Cut into strips with paprika and garnish with parsley leaves.
13. It is best to let it steep overnight.