- 3 eggs
- 1/2 cup whipped cream
- 1 water glass of yogurt
- 1/2 water glass of olive oil
- 3/4 water glass milk
- 1 glass of flour
- 1 package baking powder
- 1 sweet spoon salt
- 1 tea spoon black pepper
- 1 tea spoon powder red pepper
- 2 tablespoon finely chopped dill
- 4 potatoes
Because it is a recipe containing plenty of liquid and a small amount of dry material, you can avoid the clumping of the mortar using continuous whisking.
How is it prepared?
Set the oven to 180 degrees.
Get the egg and the cream into a bowl. Beat until you have a smooth consistency.
Add yoghurt, olive oil and milk and continue to garnish.
Add flour, baking powder, salt, red pepper, black pepper and dill and beat well.
Cut the potatoes into half a month. Take 6 slices of potatoes to put on the cake.
Combine the potatoes with the mortar and place in the heat-resistant oven housing. Place the picked potatoes on the cake and cook for 30 minutes. That’s it! Enjoy your meal!
You can make a great meal with sliced tomatoes and plenty of parsley.