“Napoleon” Snack Cake with Chicken and Carrots in Korean
by Editorial Staff
Continuing our favorite and very popular snack cake theme! Another chic, tasty and spectacular cake for the festive table! Everyone will gasp with delight! It’s easy to prepare, watch and repeat to your health!
Ingredients
- Cakes for the Napoleon cake – 4 pcs. (1 package)
- Smoked chicken leg – 1 pc.
- Hard cheese – 100 -150 g
- Eggs – 2 pcs.
- Korean carrots – 150 g
- Mayonnaise – about 5-6 tbsp (to taste)
For decoration:
- Raw smoked sausage – 100 g
- Curd cheese – 150 g
- Sour cream – 1-2 tbsp
- Pitted olives – about 25 (taste)
- Fresh rosemary or other herbs (optional) – to taste
Directions
- You can bake the cake layers yourself in advance (from yeast-free puff pastry). I have the store-bought Napoleon cake cakes today. The packaging is just enough. Boil the eggs hard-boiled (8 minutes after boiling).
- First of all, I cut the cakes to make a rectangle (I have 12×21 cm). You can leave the cakes square.
- The first layer of filling is the smoked leg. Take out the bone from the leg. Cut the chicken into small cubes. Add 1-2 tablespoon. tablespoons of mayonnaise. (Mayonnaise in order to tie everything together and the pieces do not crumble when cutting.) Stir.
- Gently spread the chicken filling in a good thick layer on the cake. You can use a cake spatula to keep the pieces tight against the edges.
- Cut the carrots in Korean so that the strips are a little shorter. Add 1 tablespoon for the bundle. a spoonful of mayonnaise. We mix.
- Cover the layer with chicken with a crust and apply the next layer of delicious filling on it – Korean carrots.
- Cover with a third cake on top and apply a thin but abundant layer of mayonnaise net.
- The third layer of filling will be prefabricated. On the cake, which was covered with carrots, rub boiled eggs on a fine grater. Apply a mayonnaise mesh on top.
- Next, rub the cheese on a fine grater on top of the eggs.
- Lubricate the last cake on the back side with mayonnaise.
- Cover the cheese with a well-coated crust with mayonnaise. Put a plank and a small weight (500 g) on top. We remove the “Napoleon” snack cake with smoked chicken and Korean carrots in the refrigerator for 5 hours (you can overnight).
- Everything is now ready for decoration. Most often, for snack cakes, I make a cream from curd cheese and sour cream (it is well applied and keeps an appetizing look on the festive table).
- In a bowl, mix curd cheese and 1 tablespoon. a spoonful of sour cream (to make the cheese more plastic). If necessary, add 1 more tablespoon. a spoonful of sour cream.
- Cover the surface of the cake and sides well with cheese cream.
- Decorate the peri with cheese cream “flowers”.
- We decorate to your taste, as your imagination allows. The main thing is that the products for decorating the snack cake are combined with the filling. Today I made a rose or a peony from sliced sausage, in short, a beautiful and tasty flower.
- I cut the olives in two and put them on the surface along the peri of the cake and decorated the bottom of the sidewall (optional). And I also laid out rosemary next to the “flower” (you can take any other greens).
- The “Napoleon” snack cake with smoked chicken and carrots in Korean is perfectly soaked and cut well.
- And this is the appetizer on the table that you want another piece! It turns out very tasty!
Bon appetit!
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