Combine ingredients: In a bowl, combine warm milk, warm water, egg, salt, sugar, and dry yeast. Gradually add flour until dough forms a compact dough.
Add oil: Once dough forms, add vegetable oil and knead until smooth. Let the dough ferment in a warm place for about half an hour.
Make the filling
Prepare the ingredients: Grate the potatoes and mix them with the diced meat and finely chopped onions. Season with salt and pepper to taste.
Divide the filling: Divide the filling mixture into four equal parts for later use.
Roll out and assemble
Distribute the dough: Divide the yeast dough into four parts and shape them into balls.
Build layers: Roll out each ball of dough into a thin crust, then spread with melted butter and some of the prepared filling.
Roll: Carefully roll the dough with the filling into a snail shape and refrigerate for 10 minutes.
Bake the cake
Preheat the oven: Preheat your oven to 200 degrees Celsius.
Form the Cake: Take the chilled “escargot” dough and flatten it into a tart shape on a parchment-lined baking sheet.
Add the finishing touches: Brush the top of the cake with a mixture of beaten egg yolk and milk, then pipe decorative patterns with a fork.
Bake: Place the sheet in the oven and bake for about 35 minutes, or until golden brown.
Finishing touches
As your kitchen fills with the irresistible aroma of freshly baked cake, take a moment to enjoy your culinary masterpiece. Once the cake has cooled slightly, slice it and serve with your favorite beverage for the ultimate indulgence.
Tips and tricks
Experiment with toppings: Don’t be afraid to get creative with your toppings. From savory options like cheese and ham to sweet combinations like chocolate and berries, the possibilities are endless.
Perfect the dough: Make sure your dough is kneaded well to achieve a soft and smooth texture. This will result in a lighter and fluffier cake.
Play with the presentation: Get artistic with the presentation of your cake by adding decorative touches like fruit slices, powdered sugar or drizzles of frosting.
