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Wholegrain bread (gluten-free, egg-free, dairy-free)
A delicious bread with a crispy crust, gluten-free, egg-free, and dairy-free.
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Tradicionālie salāti viesību galdam, bet šoreiz nedaudz citādākā versijā.
Cut the herring fillets into small pieces and chop the onions.
Grate the potatoes, carrots and eggs.
Cut the beetroot into smaller pieces, place in a deep bowl, add 150 g natural yoghurt, 50 g mayonnaise, 15 g mustard, a little salt and pepper and blend everything with a blender.
Pour 90 g of water over 15 g of gelatine and set aside to swell.
Mix all the ingredients for the mayonnaise, which will be spread between the layers. I put it in a pastry bag to make it easier to spread on the cake layers.
Place a pastry ring on a plate and roll it out to a diameter of 18 cm.
Place a layer of potatoes and top with 60g of the blended mayonnaise. Smooth over.
Place the herring and 60 g mayonnaise on top of the potatoes. Smooth over.
Place the onions and 60 g mayonnaise on top of the herring. Smooth over.
Place the eggs and 60 g mayonnaise on top of the onions. Smooth over.
Place a layer of carrots on top of the eggs and 60 g mayonnaise. Smooth out and put the cake in the fridge.
Dissolve the gelatine in a bath of hot water (or microwave for 20 seconds) and add to the beetroot mixture. Stir everything together and wait until the mixture starts to firm up a little.
Take the cake out of the fridge, increase the diameter of the pastry ring slightly and pour the beetroot mixture on top of the cake so that the mixture runs down the sides (the mixture may also run out slightly underneath).
Torti liek atpakaļ ledusskapī, lai biešu masa sastingst.
Decorate as you wish.
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Finished product weight 2397
Servings 10
* 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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