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Savory cake "Trout"

I have had quite a lot of sweets and sweet cakes - let's make some salty cake.

Salty cake Trout
Servings6 Serving
CategoryDifficultyEasy
Ingredients for 2 sponge cakes
 4 Eggs
 200 g Kefir
 200 g Skimmed milk curd (not in sachets)
 100 g Flour (I use corn flour)
 60 g “Džiuga” cheese (or any other cheese)
 4 g Soda
 Salt, pepper, spices of your choice
Ingredients for the filling cream in the middle
 280 g Lightly salted trout
 250 g Fresh cheese Ricotta Lago Maggiore (6 %)
 200 g Cream cheese Philadelphia light
 90 g Red caviar (I use artificial Santa Bremor for economic reasons)
 Dried garlic granules, salt, pepper
Ingredients for the white cream around and on top of the cake
 250 g Cream cheese “Baltais”
 200 g Cream cheese Philadelphia light (11%)
Ingredients for decor and green "cream" roses
 100 g Chopped greens (dill or spinach) add 150 g of white cream and blend, creating a green cream for decoration.
 Chopped dill (around the sides)
 Lightly salted trout
Cooking sponge cakes
1

Slightly heat the kefir and add soda - so that it "takes effect".

2

Blend the eggs with cottage cheese into a homogeneous mass. Add the kefir and stir in the flour.

3

Add grated cheese, salt, and spices, divide the dough into two equal parts and bake both sponge cakes at 175 °C degrees for ~25-30 minutes (see what kind of stove you have).

4

In the beginning, I mixed the dough from half of the ingredients for one biscuit - I baked one first, then I mixed the dough for the other biscuits and baked the other. Cool and cut each in half.

Preparation of cream for stuffing
5

Blend ricotta, Philadelphia, and 120 g of lightly salted trout, adding salt and spices in a homogeneous cream - if necessary.

Assemble the cake
6

Lay the first biscuit on the base and put ~ 130 g of cream for the stuffing (1/4 of the whole cream for the stuffing). Put ~ 52 g of finely chopped trout and 30 g of red caviar on top of the cream (I also wrapped the cake with a metal pastry ring with acetate tape inside, but You can not do so because the cream is quite "resistant" and will not flow anywhere).

7

Put the second sponge cake on top, press down, and repeat the previous steps. Do the same with the second and third sponge cakes. Spread the remaining cream on the fourth cake. Cover with cling film and put in the refrigerator overnight.

Preparation of the white cream for the sides and surface of the cake
8

Mix cream cheese "Baltais" and "Philadelphia light". Set aside 150 g of mixed cream, add chopped dill or spinach to it and whisk with a blender – you will get a "green" cream for decoration.

9

Spread the sides and surface of the cake with white cream.

10

Cover the sides with chopped dill and decorate the cake as you like (for me, trout roses, sliced olives, sesame seeds, and herb cream roses).

Salty cake Trout

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Nutrition Facts

Finished product weight 1404

Servings 6


1 serving contains
Calories 410.33
% Daily Value *
Total Fat 23.33g36%
Total Carbohydrate 17.5g6%
Protein 30.08g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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