Recipe by Nadiežda Petrauskienė
Photo by Vida Vilkuotytės
10-12 pancakes
yeast or dough dough for cake base and lid
salts to taste
For 3 fillings:
- Boil rice and eggs separately. Slice the eggs and add to the rice.
- Boil whole or half chicken. Remove the skin, remove the bones, and cut or mince the meat. If the chicken is dry, add a little broth.
- Fry the mushrooms in a pan (if you use forest mushrooms for the cake, cook before frying them). Roasted onions can be added.
Roll out the dough into a plate-sized pan, add the rice filling, and cover with a pancake. Place the chicken stuffing on top of the pancake, cover it with the pancake again, and layer it over the mushrooms until all the prepared pancakes are used.
Try to make the filling more centered, less on the edges – you will get a “hat” shaped cake.
Cover the top with a dough scoop. Join the edges of the lower and upper sheets of dough. Make the cake decorations from the remaining dough slices.
Cover the cake with a scrambled egg, pierce the wooden stick in several places and bake in the oven for 30-40 minutes until the top is well browned.
