Savory yogurt crepes cake

INGREDIENTS:
For the crepes (makes about 10-12):
3 eggs
350 g all-purpose flour
250 g yogurt
500 ml warm water
1 sachet (11 g) dry yeast
2-3 tablespoons sunflower oil
1 teaspoon sugar
1 level teaspoon salt

For the filling:
You can use various fillings depending on your taste. Here are some that I recommend:
Olivier salad
lyutenitsa (a spicy vegetable relish)
yellow cheese
pickles
salad made of mayonnaise, canned sweet corn, cucumbers, carrots, dill, garlic and salt
ham or sausages
Bulgarian “Snow White” salad (made of yogurt, cucumbers, garlic, dill and salt)
a mixture of ricotta, sour cream, mayonnaise, paprika, garlic and salt
mayonnaise

For spreading onto the cake:
300 g mayonnaise
300 g cream cheese

For decoration:
boiled eggs
parsley
tomatoes
cucumber
carrot
radish
olives
roasted red pepper

PREPARATION:
Crepes
Mix the yogurt with the warm water and sugar. Add the yeast and stir until they combine. Leave the mixture for about 5-10 minutes so that the yeast can activate.
Beat the eggs and add the sunflower oil, salt, flour and milk mixture with the yeast to it. Stir to combine them. Cover the bowl with plastic wrap and leave it to rest for about 40-50 minutes.
Grease a frying pan with butter or sunflower oil, pour some of the mixture into it and cook each crepe from both sides.

Savory yogurt crepes cake

Savory yogurt crepes cake

Take them out of the pan and spread butter onto them.

Savory yogurt crepes cake

Once the crepes have cooled plate them in a cake plate putting different fillings between them, depending on your taste and wish. In my case the cake is made of 9 crepes with 8 layers of fillings as follows:
• 1st layer – Olivier salad
• 2nd layer – lyutenitsa
• 3rd layer – mayonnaise and grated yellow cheese
• 4th layer – mayonnaise and slices of pickles
• 5th layer – salad made of mayonnaise, canned sweet corn, cucumbers, carrots, dill, garlic and salt
• 6th layer – thin layer of mayonnaise and thin slices of ham or sausages
• 7th layer – the “Snow White” Bulgarian salad (yogurt, cucumbers, garlic, dill and salt)
• 8th layer – a mixture of ricotta, sour cream, mayonnaise, paprika, garlic and salt

Spread mayonnaise onto the last crepe so that it doesn’t become dry.
Once the cake is ready enclose it with a cake ring. Put it in the fridge for several hours to harden. Remove the ring and spread a mixture made of equal amounts of mayonnaise and cream cheese onto the sides and top of the cake.

Savory yogurt crepes cake

Decorate the cake with different vegetables. In my case the sides of the cake are decorated with cucumbers and corn. On top there are carrots, olives and “mushrooms” made of boiled quail eggs and cherry tomatoes. The human-like figure in the center of the cake is made of tomato, boiled egg and roasted red pepper. Its eyes are black pepper, the nose is a carrot, the mouth is a tomato, and the scarf is made of the skin of a cucumber.

For the rose-shaped figures cut radish into very thin slices. Dip them in salted cold water for about 5-10 minutes and then dry them using kitchen paper.

Savory yogurt crepes cake

Put 14-15 slices into a line as shown below. Begin with the smallest and finish with the biggest.

Savory yogurt crepes cake

Roll the line starting from the smaller ones.

Savory yogurt crepes cake

This way you get a small rose-like figure. Place each of them in a pre-made “ring” made out of a cucumber.

Savory yogurt crepes cake

This is how the cake looks like when it is ready:

Savory yogurt crepes cake

Savory yogurt crepes cake

Savory yogurt crepes cake

Savory yogurt crepes cake

Savory yogurt crepes cake

Savory yogurt crepes cake

Savory yogurt crepes cake