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 Snack Cake Recipe
Before important holidays, including the New Year, housewives are dizzy. I want to have time to do everything, please everyone and stay cheerful by the beginning of the celebration. The preparation of a snack cake can partially save the day from the most active cooking, because it can be done in advance, and before serving, cut and serve to the table. And what to use as a sprinkle is up to you!
Course Holiday Food Ideas, New Year Food Dishes, Snacks Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Holiday Food Ideas, New Year Food Dishes, Snacks Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients, turn on the oven to warm up to 180 degrees, cover the baking sheet with baking parchment. The size of the frying pan is 22 x 30 cm .
    Prepare the ingredients, turn on the oven to warm up to 180 degrees, cover the baking sheet with baking parchment. The size of the frying pan is 22 x 30 cm .
  2. Put the washed and dried spinach leaves in the bowl of a food processor. Divide the eggs into whites and yolks. Set the whites aside for now, and add the yolks to the spinach.
    Put the washed and dried spinach leaves in the bowl of a food processor. Divide the eggs into whites and yolks. Set the whites aside for now, and add the yolks to the spinach.
  3. Mash the spinach into a puree with the yolks at a speed of "1". Turn off the food processor and add flour, soda and salt. Briefly turn on the food processor so that the dry ingredients are mixed with the spinach puree. Remove the knife from the bowl and transfer the resulting mass into a convenient bowl.
    Mash the spinach into a puree with the yolks at a speed of "1". Turn off the food processor and add flour, soda and salt. Briefly turn on the food processor so that the dry ingredients are mixed with the spinach puree. Remove the knife from the bowl and transfer the resulting mass into a convenient bowl.
  4. Separately, whisk the whites to a state of obsessive peak and mix in parts with the spinach mass. Mix the proteins with a spatula, moving "from the bottom up", trying to preserve the airiness of the proteins as much as possible. The dough turned out to have a consistency similar to sponge cake.
    Separately, whisk the whites to a state of obsessive peak and mix in parts with the spinach mass. Mix the proteins with a spatula, moving "from the bottom up", trying to preserve the airiness of the proteins as much as possible. The dough turned out to have a consistency similar to sponge cake.
  5. Transfer the resulting dough to the prepared baking sheet and smooth it out. Place the baking sheet in the preheated oven for 13-15 minutes. The dough layer is thin, so the pie will bake quickly. Don't over-dry it too much! 10 minutes after baking, start checking the pie for readiness.
    Transfer the resulting dough to the prepared baking sheet and smooth it out. Place the baking sheet in the preheated oven for 13-15 minutes. The dough layer is thin, so the pie will bake quickly. Don't over-dry it too much! 10 minutes after baking, start checking the pie for readiness.
  6. Cool the cake and then trim the edges. Don't throw away the clippings, I'll tell you how to use them later.
    Cool the cake and then trim the edges. Don't throw away the clippings, I'll tell you how to use them later.
  7. Cut the pie into 4 identical rectangles. Spread the first rectangle with cottage cheese and cover with the second rectangle, lightly pressing it with your hand. We will do this with all the layers, but it is not necessary to lubricate the topmost (fourth) cake with cheese.
    Cut the pie into 4 identical rectangles. Spread the first rectangle with cottage cheese and cover with the second rectangle, lightly pressing it with your hand. We will do this with all the layers, but it is not necessary to lubricate the topmost (fourth) cake with cheese.
  8. Wrap the workpiece tightly with cling film and put it in the refrigerator for a few hours, putting a small load on top, such as a cutting board or a ceramic plate. This way the layers will be more even, and the workpiece is easily cut into portions. You can prepare such a billet a day before serving, store it in the refrigerator.
    Wrap the workpiece tightly with cling film and put it in the refrigerator for a few hours, putting a small load on top, such as a cutting board or a ceramic plate. This way the layers will be more even, and the workpiece is easily cut into portions. You can prepare such a billet a day before serving, store it in the refrigerator.
  9. And now the idea of how to use pruning. Well, of course, you can eat them, or you can make cute mice to decorate Christmas dishes. For the mice, I crushed the spinach pie trimmings, mixed them with a small amount of cottage cheese. The amount of cheese per eye, the mass should be plastic, convenient for modeling. I formed mice from the spinach-cheese mass, making ears from cheese, and the nose and eyes from black pepper peas, tails from spinach stalks. These are the spinach animals that I have.
    And now the idea of how to use pruning. Well, of course, you can eat them, or you can make cute mice to decorate Christmas dishes. For the mice, I crushed the spinach pie trimmings, mixed them with a small amount of cottage cheese. The amount of cheese per eye, the mass should be plastic, convenient for modeling. I formed mice from the spinach-cheese mass, making ears from cheese, and the nose and eyes from black pepper peas, tails from spinach stalks. These are the spinach animals that I have.
  10. Now imagine the situation that it's time to set the table. Release the blank for the snack cake from the food film, spread the cottage cheese on top. Cut the billet into portions and lay out the filling, for example, red caviar or red-salted fish.
    Now imagine the situation that it's time to set the table. Release the blank for the snack cake from the food film, spread the cottage cheese on top. Cut the billet into portions and lay out the filling, for example, red caviar or red-salted fish.
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