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 Snack Cake "Napoleon" with Red Fish Recipe
Everyone's favorite cake "Napoleon" can be not only sweet. For the Easter holiday, I prepared a snack version of a cake with cottage cheese cream and red fish. It turned out very tasty and, in my opinion, original. The recipe is my complete fantasy, so I claim the author's recipe.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Cook Time 120 minutes
Servings
Ingredients
Dry biscuit:
Cream:
Decor:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Cook Time 120 minutes
Servings
Ingredients
Dry biscuit:
Cream:
Decor:
Instructions
  1. The day before making the cake, put a few pieces of lightly salted salmon in 300 g of cream and send the cream to the refrigerator (I have it for the night). For cakes: grind cold butter with flour (2 cups) into crumbs, adding a pinch of salt. Add sour cream and knead the dough, if necessary, add a little more flour (I needed another half cup). Wrap the dough in plastic wrap and refrigerate for an hour.
    The day before making the cake, put a few pieces of lightly salted salmon in 300 g of cream and send the cream to the refrigerator (I have it for the night). For cakes: grind cold butter with flour (2 cups) into crumbs, adding a pinch of salt. Add sour cream and knead the dough, if necessary, add a little more flour (I needed another half cup). Wrap the dough in plastic wrap and refrigerate for an hour.
  2. Chop the fish in a blender, add cheese, two cloves of garlic, whisk everything thoroughly. Then add the cream infused with fish (separate the fish from the cream as well) and whisk again. The result was a delicious curd-fish cream. Try the amount of salt. It depends, of course, on the fish: if the cream is salty, you can add cream and salt to your liking. Remove the dough from the refrigerator and cut into pieces. The size of the pieces depends on the size of your mold. I was making a rectangular pie. Initially cut into 8 pieces. In the process of pruning the cakes, two more turned out. Total: I got a cake of 10 cakes, about 28X13 cm in size. You can also cook a round pie, it will also look beautiful. Roll out the cake as thin as possible and cut out the desired shape.
    Chop the fish in a blender, add cheese, two cloves of garlic, whisk everything thoroughly. Then add the cream infused with fish (separate the fish from the cream as well) and whisk again. The result was a delicious curd-fish cream. Try the amount of salt. It depends, of course, on the fish: if the cream is salty, you can add cream and salt to your liking. Remove the dough from the refrigerator and cut into pieces. The size of the pieces depends on the size of your mold. I was making a rectangular pie. Initially cut into 8 pieces. In the process of pruning the cakes, two more turned out. Total: I got a cake of 10 cakes, about 28X13 cm in size. You can also cook a round pie, it will also look beautiful. Roll out the cake as thin as possible and cut out the desired shape.
  3. Bake a dry sponge cake in a preheated 180 °C oven until golden brown, cool. We begin to collect a dry sponge cake: we spread the cake on a serving dish and spread it with cream, I did not regret the cream.
    Bake a dry sponge cake in a preheated 180 °C oven until golden brown, cool. We begin to collect a dry sponge cake: we spread the cake on a serving dish and spread it with cream, I did not regret the cream.
  4. After collecting the cake, smear it with cream from all sides, putting a little cream (3 spoons). Leave the pie on the table for about an hour. Then put it in the refrigerator for impregnation (I have it overnight). The next day, decorate according to your desire and imagination. I trimmed the edges a little so that they were more even and aligned with the remaining cream. I decorated the pie with green onions and cherry tomatoes of yellow and red colors. To preserve the onion, I whipped 35% cream, literally added a drop of green food coloring and smeared the cake with cream.
    After collecting the cake, smear it with cream from all sides, putting a little cream (3 spoons). Leave the pie on the table for about an hour. Then put it in the refrigerator for impregnation (I have it overnight). The next day, decorate according to your desire and imagination. I trimmed the edges a little so that they were more even and aligned with the remaining cream. I decorated the pie with green onions and cherry tomatoes of yellow and red colors. To preserve the onion, I whipped 35% cream, literally added a drop of green food coloring and smeared the cake with cream.
  5. Distribute the feathers of young green onions around the perimeter of the pie, it turned out to be a "fence". Laid out tomatoes for brightness. So, it was a snack cake "Napoleon".
    Distribute the feathers of young green onions around the perimeter of the pie, it turned out to be a "fence". Laid out tomatoes for brightness. So, it was a snack cake "Napoleon".
  6. It turned out to be a great snack pie for good company.
    It turned out to be a great snack pie for good company.
  7. Enjoy your meal.
    Enjoy your meal.
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