| Cook Time | 90 minutes |
| Servings |
Ingredients
The basis for a cake of bread:
- 70 gram Bread or crackers
- 40 gram Butter
- 30 gram Hard cheese
Cheese cream:
- 200 gram Cottage cheese
- 50 gram Cheese hard
- 350 ml Sour cream
- 100 gram Adyghe cheese
- 1,5 tablespoon Soy sauce
- 1 clove garlic
- 50 ml Water
- 16 gram Gelatin
- 200 ml Cream (30%)
- 1 piece Cucumber
Pesto sauce:
- 130 gram Greens parsley and basil
- 1 clove garlic
- 0,5 tablespoon Soy sauce
- 15 gram Pine nuts
- 30 gram Cheese hard
- 1 tablespoon olive oil
- 1 tablespoon Lemon juice
- 50 gram Adyghe cheese
- Yogurt
- Black pepper
Ingredients
The basis for a cake of bread:
Cheese cream:
Pesto sauce:
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Instructions
- Grind the bread to a state of crumbs. Instead of loaves you can use salted crackers.
- Add to the crushed bread grated hard cheese and melted butter, stir. If the loaves do not contain fats at all and the "dough" from them even after adding the oil turns out to be too crumbly, add a little milk to make it better to keep the shape.
- Spread the "dough" from the loaves in the form, distribute it evenly on the bottom of the form and send the workpiece to the refrigerator. Best suited form D from 16 to 20 cm.
- Parsley and Basil wash, discarding tough stems. Several beautiful leaves leave for decoration. Grind in a blender herbs, nuts and garlic cloves.
- Add to the mass soy sauce, black pepper, grated hard cheese, lemon juice, olive oil, broken into pieces Adygei cheese and grind until smooth. The sauce will get quite thick, sandwiching them a cake will be uncomfortable, so dilute a few tablespoons of plain yogurt or light sour cream, but do not overdo it, he is also very liquid to not be.
- Cheese, garlic, soft cheese and sour cream to grind in a blender to obtain a smooth mass. Gelatin is soaked in water for the allotted time. Add soy sauce and grated hard cheese to the curd mass and mix.
- Gelatin is melted to dissolve the crystals, but do not bring to a boil. Pour the melted gelatin in a thin stream under the rotating blades of the mixer. Put the bowl in the refrigerator for a few minutes, so that the cream had a little "grab".
- Chilled cream whisk in a fluffy foam, add to the cheese mass and mix gently.
- On the basis of terrine spread 1/3 of cheese cream, to level.
- Spread half of the cream with pesto, a third of the cheese cream, then in the same way alternate the layers. Remove the cake in the refrigerator for at least three hours to solidify it.
- The finished cake to be derived from the shape and coat it with a thick sour cream. If desired, you can add a little green food dye to the sour cream or mix with chopped herbs.
- Decorate with pieces of cucumber and green leaves.
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