Snack Cake “Bouquet of Roses” for the Festive Table
by Editorial Staff
Perhaps the most beautiful and delicious snack cake I cooked for the holiday! Full delight from the process and from the result! Guests will be shocked by such a snack on the table! I just urge you to make this snack torus and try it! Cool recipe!
Ingredients
- Puff cakes for Napoleon – 3 pieces
For filling No. 1:
- Curd cheese – 150 g
- Sweet pepper – 1 pc.
- Rocket greens – 1/2 bunch
- Mayonnaise – 2 tbsp
- Horseradish – 2 teaspoon
For filling No. 2:
- Chicken legs (baked or boiled) – 2 pcs.
- Fresh cucumber – 1/2 pc.
- Pickled cucumbers (gherkins) – 3-4 pcs.
- Green onions – 1/2 bunch
- Mayonnaise – 2 tbsp
For decoration:
- Curd cheese – 100-150 g
- Mayonnaise – 2 tbsp
- Raw smoked sausage – 1 pc.
- Ham – 5-10 slices
- Hard round or sausage cheese – 200 g
- Tomatoes – 3 pcs.
- Green onions – 1/2 bunch
Directions
- Let’s start by preparing the first filling (layer). I took the puff cakes for the cake ready-made, for Napoleon.
- You will also need a cup in which we will collect the cake. The height of my cup is 9 cm, dia is 19 cm, volume is 1.3 liters. We cover the cup with cling film. Cut out three templates for the cakes from paper: bottom, middle and top (by the size of the cup).
- Using a small template, cut out a round cake base. Lubricate the cake with mayonnaise on both sides and put it on the bottom of the prepared cup.
- For the first filling, mix curd cheese with horseradish and mayonnaise.
- Cut the pepper into small cubes and add to the resulting cheese sauce.
-
Finely chop the arugula and add to the filling.
- Spread the cheese filling with pepper and rucola in a cup over a small crust evenly. Cut out a medium-sized crust, grease with mayonnaise on one side and put on the filling in a cup.
- The second filling is meat. I have baked chicken legs with garlic (cooked in the oven at 180 degrees for 40 minutes). You can use boiled chicken
- Cut the cucumbers into small strips.
- Chop the green onion finely.
- We free the chicken meat from bones and skin, cut into small strips or disassemble into fibers.
- Mix cucumbers, onions and meat. Add mayonnaise and mix well.
- Put the meat filling in a cup, lightly press down with a spoon.
- Cut out a large crust and cover the meat filling. Lightly grease the last cake with mayonnaise.
- We cover the cup with the cake with foil, put a small load on top and send it to the refrigerator for several hours to soak the cakes. See the packaging for the time for soaking the cakes. I left it overnight.
- We turn the cake onto a plate. We remove the film.
- Mix curd cheese with mayonnaise. A little mayonnaise just to soften the cheese.
- Lubricate the cake with curd cheese and mayonnaise.
- You can just decorate the cake with vegetables (or eat it like that), or you can make roses from sausage, ham, cheese and tomatoes.
- Cut the sausage into thin slices. We put seven slices of sausage overlapping each other.
-
Roll the sausage circles tightly into roses. We fix the sausage roses with toothpicks crosswise.
- Cut the round ham slices into two half-circle halves. We fold the half of the ham into a tube, wrap it with the other half. We also fix it with toothpicks.
- In the same way as from sausage, we make roses from cheese.
- Starting from the base of the tomatoes, continuously cut off the skin from them in a spiral.
- We turn roses from the skin of a tomato.
- For completeness of the picture, for a bouquet of roses, add green onion stems and, if desired, tie them with a ribbon. The Rose Bouquet Snack Cake is ready! The combination of products is excellent, the juiciness of vegetables and herbs, a variety of meat filling. And, of course, the tenderness of curd cheese. The cake is gorgeous!
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