Schnitzel Cake

Summary

Ingredients

• 6 schnitzel, (ham schnitzel)
• 1 white bread
• some flour
• some breadcrumbs or breadcrumbs
• 1 tablespoon whipped cream
• 2 egg (s)
• salt and pepper
• oil

Also: (for the mashed potatoes)

• 1 kg potato (s), floury boiling
• 3 clove (s) garlic
• nutmeg
• 50 g butter
• salt and pepper
• 150 ml milk

Also: (for the carrot butter)

• 750 g carrot (s)
• 1 bunch parsley
• salt and pepper
• sugar

For decoration:

• 8 cocktail tomatoes

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Instructions

1. This schnitzel cake is a whole meal that can be sliced and is also very popular at parties. They can also be prepared well and kept in the refrigerator until ready to serve. Certainly not avant-garde in taste, but as an amusing surprise for schnitzel fans, it is great!
2. Peel 1 kg of floury potatoes. Peel 750 g of carrots. Cook the potatoes in plenty of salted water with the lid closed until they are soft (approx. 20 minutes). Cook the carrots in a saucepan with a little water, a little salt and a pinch of sugar with the lid closed for about 15 minutes until soft.
3. Salt and pepper the ham schnitzel. Then turn the schnitzel in flour. Mix the eggs with the whipped cream and a lot of salt, dip the schnitzel in the egg-cream mixture and then turn in breadcrumbs. Let the oil get hot in a pan and fry the schnitzel, shaking the pan again and again. Fry the schnitzel on both sides until golden brown and set aside to cool.
4. Cut the white bread into four bases. Depending on the size of the bread, it can be more or less. I do not recommend more than four (including lids), as the cake with four bases is difficult to cut and almost collapses. Hollow out the bottom and top layers a little.
5. Pound the boiled potatoes with milk, nutmeg, butter, pressed garlic, salt and pepper into a pulp, either with a potato masher, a press or a fork. When adding the milk, be careful not to let the porridge become too runny, it should be a little firmer than normal mashed potatoes. Mix in a little chopped parsley.
6. Process the cooked carrots with the hand blender to a puree.
7. Layering can now be started. Coat the lower, slightly hollowed-out base thickly with mashed potatoes. Cut the schnitzel into strips about the width of a piece of cake. Place the schnitzel pieces on the porridge and press down. Spread a portion of carrot butter on top. Put a layer of bread on top, again spread the mashed potatoes, pieces of schnitzel and carrot butter on top, etc. The top layer is made of mashed potatoes. Place the bread lid on top and press on. Fill up any free spaces with mashed potatoes and spread smoothly. Arrange small piles of puree on the lid and press the washed cocktail tomatoes into the piles. Garnish with parsley.
8. The schnitzel cake is ready. I`ve made them twice so far and served cold each time. But I can imagine that it tastes delicious even when it is warm.

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