Layered pumpkin pie with mayonnaise and garlic
Ingredients
- 500g pumpkin, peeled
- 2 eggs
- 4-5 tbsp flour
- Salt, to taste
- Black pepper, to taste
- 5-6 tbsp vegetable oil
- 2-3 cloves garlic
- ½ bunch dill
- 150 g mayonnaise
- 100 g hard cheese
- cherry tomatoes, to taste
Utensils
- grater
- knife
- cutting board
- frying pan
- bowl
- tablespoon
Instructions
- Roughly grate the pumpkin.
- Mix the eggs and flour in a bowl, season with salt and pepper.
- Heat the frying pan and grease with oil.
- Add about 4-5 tablespoons of pumpkin batter and smooth out with a spoon.
- Fry the pumpkin pancakes for 2-3 minutes.
- Then turn carefully and cook for another 2 minutes.
- Proceed in the same way with the rest of the batter.
- Brush the pan with oil each time.
- Chop the garlic and dill finely , mix with the mayonnaise, season with pepper.
- Finely grate the cheese.
- Stack the cooled pancakes on top of each other on a salad plate, brushing each layer with the sauce and sprinkling with cheese.
- The finished cake, also on top and on the sides with the Cover the sauce.
- Decorate the pumpkin pie with the tomato halves.
- Then allow the pumpkin pie to cool in the refrigerator for 2 to 3 hours and serve.
