I have had quite a lot of sweets and sweet cakes - let's make some salty cake.
Slightly heat the kefir and add soda, so that it "takes effect".
Blend the eggs with the curd into a smooth mixture. Add the kefir and stir in the flour.
Add grated cheese, salt and spices, divide the dough into two equal parts and bake two sponge cakes at 175 °C for ~25-30 minutes ( watch your oven).
Cool the cCool the sponge cakes and cut each one in half lengthwise.ookies and cut each one in half lengthwise.
Blend Ricotta, Philadelphia, and 120 g of lightly salted trout, adding salt and spices as needed, into a smooth cream.
Place the first sponge cake on the base and spread ~ 130 g of filling cream on top (1/4 of the total amount of filling cream). Place ~ 52 g of finely chopped trout and 30 g of red caviar on top of the cream. Press down on the cream (when placing the first sponge cake, I also placed a metal pastry ring and acetate tape around it, but this is not necessary, as the cream is quite “stable” and will not leak anywhere).
Place 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 sponge cake. Cover with plastic wrap and leave in the fridge overnight.
Blend the cream cheese "Baltais" and "Philadelphia light". Set aside 150 g of the blended cream and add either the chopped dill or spinach. Blend to make a "green" cream for decoration. However, you can also skip this step if you don't want green rosettes on top.
Spread white cream on the sides and top of the cake.
Cover the sides with chopped dill and decorate the cake as you like. I used trout rosettes, sliced olives, sesame seeds, and green cream rosettes.
Finished product weight 1404
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
