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Meat cake with cheese cream
6 servings4 hours
Minced meat - 250 g, Onions - 1 pc., Green onions - 30 gr, Eggs - 3 pcs., Sour cream - 100 gr, Sugar - 0.5 tea liters, Wheat flour - 150 g, Soda food - 0.3 tea liters, Milk - 250 ml, Processed cheese - 210 gr, Salt - 0.5 tea liters, ground black pepper - to taste, Herb mixture - to taste, Dill - 20 gr
Cut the onions into a medium cube. 
Fry until slightly golden. 
Add the mince and fry until tender, breaking the lumps thoroughly. If water is released during roasting, wait for its complete evaporation. In the process, add salt, pepper. 
Finely chop the spring onions. 
Break three eggs into a bowl, add sugar, sour cream, beat with a whisk until smooth. 
Mix flour with soda. 
Quickly combine with egg mixture. 
Add minced meat and onions to the dough, mix. 
Put the dough in the form. Silicone can only be lubricated with oil, it is advisable to sprinkle metal with flour or breadcrumbs. Bake in an oven preheated to 180 degrees for 25-30 minutes. 
For the cream, grate the cheeses on a coarse grater. 
Bring the milk to a boil, add the cheeses. 
Heat over low heat, stirring until the cheeses dissolve. Add Provence Herbs. 
Cover the finished cream in contact with cling film and leave to cool. 
Get the ready-made cake out of the mold and cool. 
Cut the cooled bark in half. 
Rinse with the cooled cream of the cake and the top of the cake. Finely chop the dill and sprinkle over the top of the cake. Refrigerate for 3 hours. 