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Appetizer cake

Appetizer cake


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Put a baking paper in a 27cm cake pan with a removable ring. Crush 2/3 of the bread and put it in the pan and bake in the oven for about 10 minutes, stirring from time to time. Crush the rest of the bread and mix it with leave the butter at room temperature beforehand and add it over the bread in the pan and level well, then let it cool for 45 minutes.

Soak the gelatin in 100ml milk for 5 minutes, then add another 100ml of milk and melt the gelatin on the fire for 1 minute, do not let it boil. Let it cool.

We cut the slices of green onion, the cucumbers as well, the salami and the ham, we cut them into cubes. We cut the tomatoes in four. We keep the cucumbers and the olive slices for garnish.

Beat the cottage cheese with the pearls of cheese until well blended. Add all the prepared ingredients, olives, salt, pepper, Italian greens to taste, a little chopped parsley and mix lightly. refrigerate for at least 4 hours. Remove the removable ring and place the cake on a plate.

Beat the sour cream with the whipping cream, add mayonnaise, salt and pepper. Decorate the cake according to your preferences with sour cream, bell peppers, olives, cucumbers and sprinkle with chopped parsley.


Did you think you could eat an appetizer cake? We give you a recipe to get your guests ready

It's perfect for parties, for brunch, for Sunday mornings, for a big family where not everyone in the house eats at the same time. It looks like a cake, but it's as thick as a snack. The cake we present to you will soon become the star among all your acquaintances.

It has a strange name: Sm & oumlrg & aringst & aringrta. It comes from Swedish, but we also found it in the cookbooks of our parents' time. In the & rsquo70 he was making a fuss at parties. It is an appetizer made according to the same method as a regular cake, but with ingredients that you would normally put in sandwiches.

Smoked fish, fresh vegetables, creams with butter or cheese, mayonnaise and soft and fluffy bread. This is what a classic cake sandwich recipe looks like. Obviously, the recipes can be adapted with the ingredients you like. We present you with one that caught our eye when we saw it.

Sandwich-cake with smoked salmon and shrimp

Ingredients for 8-10 servings.

For bread layers:

  • 50g fresh yeast
  • 500 ml of warm water
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 teaspoons cooking oil
  • 165g wholemeal flour
  • 380-450g white flour

For fish cream:

For cream cheese:

  • 300g cream cheese
  • 300 ml sour cream
  • 1 teaspoon salt
  • & frac12 teaspoon white pepper

For mustard sauce:

  • 1 & frac12 tablespoon sugar
  • 1 & frac12 spoon mustard Dijon
  • 1 & frac12 tablespoon sweet mustard
  • salt
  • 100ml cooking oil
  • 400g smoked salmon
  • 1 or hard boiled
  • 1 large cucumber
  • a few radishes
  • lettuce
  • parsley
  • butter
  • shrimp tails

Prepare a loaf of ingredients for the top layers, which you can bake in a cake form with detachable walls with a diameter of 20-23 cm.

Dissolve the yeast in warm water, add salt, sugar and oil and mix well. Pour this mixture over the two types of flour (mixed beforehand) and knead. Put the dough in a bowl and leave it to rise for 45 minutes.

Knead it once more and put it in the greased pan. Leave it to rise for another 45 minutes. Bake the bread in the preheated oven at 200C for 35 minutes. When ready, let it cool covered with a towel. Then cut from it, horizontally, 3 cake tops.

Tip: You can also use a round bread you bought, but it won't look as good.

While the bread is baking, you can prepare the creams and the sauce. In a bowl, mix the herring (cleaned of bones), mayonnaise and sour cream. In another bowl, mix the cream cheese ingredients.

For the mustard sauce, make sure that all the ingredients are at room temperature, otherwise it will cut. Mix them all with a mixer.

Place the first loaf of bread on a plate. Moisten it a little with mineral water. Grease it with fish cream and cover the whole surface with cucumber slices. Put the second loaf of bread, moisten it with a little mineral water, grease it with butter and put thin slices of smoked salmon. Sprinkle the mustard sauce on top and add a few chopped lettuce leaves.

Put the third countertop on top, moisten it and spread the cream cheese on its entire surface and the sides. Garnish with slices of smoked salmon, slices of boiled egg, slices of radish, shrimp tails, lettuce leaves and parsley. Leave the sandwich cake in the fridge for a few hours before serving.

Try to create sandwich cakes with the ingredients you love. We challenge you to send us a photo with them.

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Appetizer cake

What do you think an appetizer cake would look like on your Christmas table? Or at the table of any festive event in your life? I say sensational. Yes, cakes are not just sweet. The salty ones are an extraordinary appetizer. Besides the fact that they impress visually, they are always very tasty. Such an appetizer I want to present to you.

Its realization is not complicated, even if at first sight it seems so. It can be prepared 1-2 days before the event and decorate on its day.

Appetizer cake, decorated in Christmas colors

Important details

The cake is very beautifully colored. But, all colors are obtained naturally. This time I chose the colors of Christmas. I colored the green top with spinach and the red one with concentrated tomato paste. If you want a yellow countertop, you can add turmeric to the base countertop. Or if you want an orange, pepper paste.

Appetizer cake tops, naturally colored

Cream

Another important aspect is the cream, which, although firm, does not contain gelatin. The secret is that I kept the cake in the fridge for at least 24 hours after assembly. That's why I said it can be done 1-2 days in advance. Because it has to be kept very cold anyway.

The cream is based on a combination of cream cheese and mascarpone. Various can be added to it. Smoked salmon, capers, mushrooms, onions, corn, peppers, seeds or salted hazelnuts, etc. Any combination you like is ok. The amount of cream depends on how big the countertop is. Mine was 18 cm in diameter and the quantities given were ideal. You can supplement as much as you want.

Section. Very beautiful layers

A little trick

I know we all want the layers of cream to be even. The best way to do this is to weigh the amount of cream and then divide it by the number of layers we want to have.

The amount of flour on the countertops

This differs, because on the green countertop we have more liquid part, due to the cream mixture for cooking and spinach. For this reason, the green top comes out a little higher. I cut this one in half. I left the red one whole.

Type of cheese and mascarpone

You need to consider the type of cream cheese and mascarpone. It needs to be dense and not watery. For cream cheese I use philadelphia. The mascarpone is always Italian.

Appetizer cake assembly

The cake is mounted in the ring of a removable tray. If you expect it to be high or you really want it, you need to line the walls of the ring with acetate foil or baking paper. It should extend beyond the edges of the ring to allow you to raise the cake.

Ingredients for a cake with a diameter of 18 cm

Tops

  • 6 eggs (three for each countertop)
  • 50 ml oil (25 for each countertop)
  • 170 gr flour (100 for the green top and 70 for the red top)
  • 100 gr spinach (for the green top)
  • 50 ml cream for cooking (for mixing with spinach, for green top)
  • two tablespoons concentrated tomato paste (for the red top)
  • salt and pepper to taste (in both countertops)
  • 10 gr baking powder (5 gr for each countertop)

Cream

  • 400 gr cream cheese
  • 250 gr mascarpone
  • 50 gr smoked salmon
  • 2 tablespoons chopped capers
  • a small onion
  • grated lemon peel to taste
  • salt and pepper to taste

Glaze

  • 180 gr mascarpone
  • 50 grams of sour cream
  • 50 gr soft butter (with over 80% fat)
  • salt and pepper to taste Cake appetizer ingredient

Appetizer cake preparation method

First we mix the spinach with the cooking cream. For this countertop we use three of the six eggs. Separate the egg white from the yolk. The egg white together with the salt is mixed until it becomes a hard foam. With the mixer on, add one yolk at a time. Mix after each yolk and only then add another. Then it's the oil's turn. Add everything with the mixer on, in a thin thread. Do the same with the spinach mixture. At the end, add the flour mixed with five grams of baking powder. Add pepper. Pour into the tray lined on the bottom with baking paper. Bake at 170 degrees for 15-20 minutes. The toothpick must pass the test. Do not open the oven for more than 15 minutes. We risk leaving the countertop.

Green countertop preparation steps

Red countertop

The steps of the red countertop are the same. We use three eggs. Separate the egg white from the yolk. The egg white together with the salt is mixed until it becomes a hard foam. With the mixer on, add one yolk at a time. Mix after each yolk and only then add another. Then it's the oil's turn. Add everything with the mixer on, in a thin thread. Do the same with the concentrated tomato paste. At the end, add the flour mixed with five grams of baking powder. Add pepper. Pour into the tray lined on the bottom with baking paper. Bake at 170 degrees for 15-20 minutes. The toothpick must pass the test. Do not open the oven for more than 15 minutes. We risk leaving the countertop.

Red countertop preparation steps

Cream

Let the countertops cool. In the meantime we make the cream. It's not a big philosophy. We simply mix all the ingredients. Keep the cream cold until the cake is assembled.

Preparation of the cream

Glaze

In the icing, proceed exactly as in the cream. Mix all ingredients well. We only make the icing on the day we glaze the cake.

Appetizer cake assembly

We put on the plate on which we assemble the cake a cardboard like the one in the picture. It is cut from a cardboard tray, from a disposable one. It will help us to finally move the appetizer cake on the serving platter, which must be festive. Place the ring of the baking tray around the cardboard. If necessary, put around it acetate foil or baking paper.

Then cut the green top into two equal parts. Countertops should not be syruped. They have oil in their composition, which gives them a moist texture. At the base we place the first countertop, green. Put half the amount of cream and level. Place the red top and put the rest of the cream. At the end we put the second green countertop. Cover with cling film and refrigerate for at least 24 hours. It can stay for 48. I kept it that way, because the next day I didn't have time to glaze and decorate it.

Appetizer cake assembly steps

Glazing and decoration

After 24 hours we take the cake out of the ring. You will see that we have a firm but fluffy cream without gelatin. Mix the icing ingredients and coat the appetizer cake with it. We decorate as we please. To keep the Christmas theme, I garnished it with rosemary, red peppercorns, arugula sprouts and chives.

The appetizer cake is kept in the refrigerator until serving. It is delicious. Guaranteed foodfeeria!


Appetizer cake

What do you think an appetizer cake would look like on your Christmas table? Or at the table of any festive event in your life? I say sensational. Yes, cakes are not just sweet. The salty ones are an extraordinary appetizer. Besides the fact that they impress visually, they are always very tasty. Such an appetizer I want to present to you.

Its realization is not complicated, even if at first sight it seems so. It can be prepared 1-2 days before the event and decorate on its day.

Appetizer cake, decorated in Christmas colors

Important details

The cake is very beautifully colored. But, all colors are obtained naturally. This time I chose the colors of Christmas. I colored the green top with spinach and the red one with concentrated tomato paste. If you want a yellow countertop, you can add turmeric to the base countertop. Or if you want an orange, pepper paste.

Appetizer cake tops, naturally colored

Cream

Another important aspect is the cream, which, although firm, does not contain gelatin. The secret is that I kept the cake in the fridge for at least 24 hours after assembly. That's why I said it can be done 1-2 days in advance. Because it has to be kept very cold anyway.

The cream is based on a combination of cream cheese and mascarpone. Various can be added to it. Smoked salmon, capers, mushrooms, onions, corn, peppers, seeds or salted hazelnuts, etc. Any combination you like is ok. The amount of cream depends on how big the countertop is. Mine was 18 cm in diameter and the quantities given were ideal. You can supplement as much as you want.

Section. Very beautiful layers

A little trick

I know we all want the layers of cream to be even. The best way to do this is to weigh the amount of cream and then divide it by the number of layers we want to have.

The amount of flour on the countertops

This differs, because on the green countertop we have more liquid part, due to the cream mixture for cooking and spinach. For this reason, the green top comes out a little higher. I cut this one in half. I left the red one whole.

Type of cheese and mascarpone

You need to consider the type of cream cheese and mascarpone. It needs to be dense and not watery. For cream cheese I use philadelphia. The mascarpone is always Italian.

Appetizer cake assembly

The cake is mounted in the ring of a removable tray. If you expect it to be high or you really want it, you need to line the walls of the ring with acetate foil or baking paper. It should extend beyond the edges of the ring to allow you to raise the cake.

Ingredients for a cake with a diameter of 18 cm

Tops

  • 6 eggs (three for each countertop)
  • 50 ml oil (25 for each countertop)
  • 170 gr flour (100 for the green top and 70 for the red top)
  • 100 gr spinach (for the green top)
  • 50 ml cream for cooking (for mixing with spinach, for green top)
  • two tablespoons concentrated tomato paste (for the red top)
  • salt and pepper to taste (in both countertops)
  • 10 gr baking powder (5 gr for each countertop)

Cream

  • 400 gr cream cheese
  • 250 gr mascarpone
  • 50 gr smoked salmon
  • 2 tablespoons chopped capers
  • a small onion
  • grated lemon peel to taste
  • salt and pepper to taste

Glaze

  • 180 gr mascarpone
  • 50 grams of sour cream
  • 50 gr soft butter (with over 80% fat)
  • salt and pepper to taste Cake appetizer ingredient

Appetizer cake preparation method

First we mix the spinach with the cream for cooking. For this countertop we use three of the six eggs. Separate the egg white from the yolk. The egg white together with the salt is mixed until it becomes a hard foam. With the mixer on, add one yolk at a time. Mix after each yolk and only then add another. Then it's the oil's turn. Add everything with the mixer on, in a thin thread. Do the same with the spinach mixture. At the end, add the flour mixed with five grams of baking powder. Add pepper. Pour into the tray lined on the bottom with baking paper. Bake at 170 degrees for 15-20 minutes. The toothpick must pass the test. Do not open the oven for more than 15 minutes. We risk leaving the countertop.

Green countertop preparation steps

Red countertop

The steps of the red countertop are the same. We use three eggs. Separate the egg white from the yolk. The egg white together with the salt is mixed until it becomes a hard foam. With the mixer on, add one yolk at a time. Mix after each yolk and only then add another. Then it's the oil's turn. Add everything with the mixer on, in a thin thread. Do the same with the concentrated tomato paste. At the end, add the flour mixed with five grams of baking powder. Add pepper. Pour into the tray lined on the bottom with baking paper. Bake at 170 degrees for 15-20 minutes. The toothpick must pass the test. Do not open the oven for more than 15 minutes. We risk leaving the countertop.

Red countertop preparation steps

Cream

Let the countertops cool. In the meantime we make the cream. It's not a big philosophy. We simply mix all the ingredients. Keep the cream cold until the cake is assembled.

Preparation of the cream

Glaze

In the icing, proceed exactly as in the cream. Mix all ingredients well. We only make the icing on the day we glaze the cake.

Appetizer cake assembly

We put on the plate on which we assemble the cake a cardboard like the one in the picture. It is cut from a cardboard tray, from a disposable one. It will help us to finally move the appetizer cake on the serving platter, which must be festive. Place the ring of the baking tray around the cardboard. If necessary, put around it acetate foil or baking paper.

Then cut the green top into two equal parts. Countertops should not be syruped. They have oil in their composition, which gives them a moist texture. At the base we place the first countertop, green. Put half the amount of cream and level. Place the red top and put the rest of the cream. At the end we put the second green countertop. Cover with cling film and refrigerate for at least 24 hours. It can stay for 48. I kept it that way, because the next day I didn't have time to glaze and decorate it.

Appetizer cake assembly steps

Glazing and decoration

After 24 hours we take the cake out of the ring. You will see that we have a firm but fluffy cream without gelatin. Mix the icing ingredients and coat the appetizer cake with it. We decorate as we please. To keep the Christmas theme, I garnished it with rosemary, red peppercorns, arugula sprouts and chives.

The appetizer cake is kept in the refrigerator until serving. It is delicious. Guaranteed foodfeeria!


Holiday appetizer cake

1. At the beginning, cook the peppers, but not too much, but just enough to soften them a little, about 10 minutes. As soon as you take them off the stove, put them in a bowl and sprinkle more salt to soften them so that the peel can be removed as easily as possible. Peel a squash, grate it and squeeze the juice.

2. The cream cheese is prepared as follows. First soak the gelatin in lukewarm water, but a little. The soaked gelatin is mixed with cream and whipped cream and left to cool. Crush the goat cheese with the mixer until it foams, and at the end put the finely chopped dill. After cooling, both creams are mixed until smooth. This very fine cream is left to cool a little, and in the meantime put a row of peppers on a plate, what color do you want, then a layer of cream cheese, another row of peppers and so on, until it forms a rectangular cake.

3. Leave to cool for a few hours and serve with diced tomatoes in olive oil and garnish with fresh basil leaves.


All guests ask us to prepare this appetizer liver cake!

Today, we will prepare a cake for the festive meal. But the cake is not an ordinary one, it is an aperitif liver cake. Everyone who tastes it says that it is the tastiest liver cake and I definitely ask for the recipe. So, we come to share it with you too! The slices look great!

INGREDIENT:

& # 8211 salt and spices (granulated garlic, ground coriander, pepper mixture) - to taste

For frying:

For the cream:

& # 8211 200 gr of whipped cream 33%

& # 8211 200 gr of fermented cream 15-20%.

METHOD OF PREPARATION:

1. Chop the liver with a blender, food processor or pass it through a meat grinder.

2. Add the eggs, salt and spices, then mix, until smooth, with the blender vertically.

3. Stir in the sifted flour and mix well.

4. Pour the milk and mix again.

5. Finally, so that the pancakes do not stick to the pan, add odorless oil. The final dough should be slightly thicker than the pancake batter.

6. Heat the pan (18 cm), before the first pancake grease it with a little oil, pour 2 tablespoons of dough and bake the liver pancakes as usual, over medium heat, until golden brown on both sides. Remember, these pancakes should be thicker than usual. We got 10 big pancakes and one small one for tasting.

Advice. If you have a pan with a larger diameter, we recommend that you increase the amount of ingredients, otherwise you will get a few countertops and the cake will be short and less attractive.

7. Cut the onion into small pieces and pass the carrot through a large grater.

8. Fry the vegetables in the pan with a little oil, adding a little salt and black pepper until ready.

9. Spread the toast on the surface of 5 liver pancakes.

10. Beat the cold cream for the cream until you get soft tips, add the fermented cream and mix with a spatula until smooth.

11. Season the cream with salt, black pepper and 2-3 cloves of garlic given through the press (optional).

12. Place a pancake with a frying pan on the serving platter and cover with 1 tablespoon of cream.

13. Next is a pancake without vegetables, also covered with cream and sprinkle with chopped greens.

14. Continue to alternate layers. Place the last pancake without frying and spread the remaining cream on the surface and sides of the cake.

15. Refrigerate the cake for a few hours or overnight, and before serving, beautify it according to your preferences (olives, cherry tomatoes, walnut kernels, etc.). We used chopped greens and pistachios.

This liver cake will definitely find a place of honor on the holiday table and will delight guests not only with its appetizing appearance, but also with its wonderful taste. The appetizer is delicate, slightly spicy and quite filling.


Appetizer cake

& Icirc & # 539i must:
1 horse wheel (approximately 400 g)
3 slices under cold steak
3 slices of pastram & # 259 or mu & # 537chi fillets
3 slices of smoked chicken parizer
200 g butter
2 gogo & # 537ari acri
100 g br & acircnz & # 259 rubbed cows & # 259 with greens & # 539 & # 259
100 g m & # 259sline
Preg & # 259te & # 537ti a & # 537a:
After all, cut the horse's wheel just like the cake top, and slice it more evenly and lower it. Make a slice of horseradish as a base, which you generously grease with butter. Place in a form of cake a slice of horse cheese, pariser, meat, keep, greased with arms between them. & Icircnl & # 259turi cu care & # 259, cu v & acircrful d'un cu & # 539it, surplus de parizer & # 537i & # 537unc & # 259.
Glaze the cake with rubbed cow's arms and garnish with sliced ​​slices and chopped donuts.

Preparation: 45 minutes Recovery: 30 minutes
Re & # 539et & # 259 de Mili & # 539a & # 536olea, com. Svini & # 539a, jud. Mehedin & # 539i


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Pumpkin appetizer cake & # 8211 Delicious recipe explained step by step, with pictures

1. For starters, we put the pumpkins through the large grater.

2. Mix the zucchini with salt.

3. Using a knife, cut the dill. We cut the tomatoes into rounds and we mix the garlic with mayonnaise.

4. Strain the pumpkins into a separate bowl.

5. Add the eggs, dill, pepper, flour and mix well until smooth.

6. In a hot pan with oil, fry a pancake consisting of a quarter of the composition.

7. At the end, line the pancakes with mayonnaise, tomatoes and form the cake.


Video: Το πιο νόστιμο κέικ του Καμπατσκόφ ελαφρύ όμορφο ορεκτικό IrinaCooking (May 2022).


Comments:

  1. Hring

    Yes, really. I agree with told all above. Let's discuss this question. Here or in PM.

  2. Gamaliel

    does not agree with the previous phrase at all

  3. Zane

    Yes ... Probably ... The simpler, the better ... It's just really ingenious.



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