Armenian Salad Cake

by Editorial Staff


Prep Time 1 hr
Total Time 2 hrs
Course Salad
Cuisine European
Servings (Default: 6)


  • 6 large potato (s), waxy
  • 3 beetroot
  • 4 carrot (s)
  • 2 onion (s), red if possible
  • 8 pickled cucumber (s) or Moscow cucumber
  • 1 bunch parsley, smooth
  • 2 egg (s), hard-boiled
  • 100 g mayonnaise
  • 100 g sour cream or sour cream
  • 100 g crème fraîche
  • salt and pepper
Armenian Salad Cake
Armenian Salad Cake


  1. Cook the potatoes, beetroot and carrots until cooked.
  2. Chop the onions, cucumber and parsley, mix together and divide into 3 equal portions. Hard boil the eggs. Mix the mayonnaise with the sour cream and crème fraîche.
  3. Now layer the cake: For the first layer, grate the boiled potatoes, season with salt and pepper, mix with a portion of the cucumber mixture and spread on the bottom of a springform pan. Brush with some mayonnaise and cream mixture.
  4. For the 2nd layer, grate the beetroot, season with salt and pepper and mix with the 2nd part of the cucumber mixture. Pour into the mold and again spread the mayonnaise and cream mixture on top.
  5. Do the same for the third layer with the cooked carrots. Finally, sprinkle the very finely chopped eggs on top.
  6. The cake is ready, but it still has to steep a little in the refrigerator.
  7. Carefully loosen the springform rim and serve with fresh flatbread or baguette.

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