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Print Recipe
Snack Cake Recipe
Before important holidays, and the New Year among them, the hostesses are dizzy. I want to have time to do everything, please everyone and stay cheerful by the time the celebration begins. Preparation for snack cake can partially relieve the day of the most active preparation, because it can be done in advance, and before serving cut and serve. And what to use as a topping-you decide!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients, turn on the oven to heat up to 180 ℃, cover the baking sheet with baking parchment. The size of the pan is 22 X 30 cm.
    Prepare the ingredients, turn on the oven to heat up to 180 ℃, cover the baking sheet with baking parchment. The size of the pan is 22 X 30 cm.
  2. In the bowl of a food processor, place washed and drained spinach leaves. Divide the eggs into whites and yolks. Put the whites aside for now, and add the yolks to the spinach.
    In the bowl of a food processor, place washed and drained spinach leaves. Divide the eggs into whites and yolks. Put the whites aside for now, and add the yolks to the spinach.
  3. Puree the spinach with the yolks at a speed of "1". Turn off the processor and add flour, soda and salt. Turn on the combine briefly so that the dry ingredients are combined with spinach puree. Remove the knife from the bowl and shift the resulting mass into a convenient bowl.
    Puree the spinach with the yolks at a speed of "1". Turn off the processor and add flour, soda and salt. Turn on the combine briefly so that the dry ingredients are combined with spinach puree.
Remove the knife from the bowl and shift the resulting mass into a convenient bowl.
  4. Separately, beat the whites to a state of compulsive peak and parts of the mix in the spinach mass. We mix the proteins with a spatula, moving "from the bottom up", trying to preserve the airiness of the proteins as much as possible. It turned out to be a dough with a consistency similar to biscuit.
    Separately, beat the whites to a state of compulsive peak and parts of the mix in the spinach mass. We mix the proteins with a spatula, moving "from the bottom up", trying to preserve the airiness of the proteins as much as possible.
It turned out to be a dough with a consistency similar to biscuit.
  5. The resulting dough is transferred to the prepared baking sheet and smoothed. Send the baking sheet in the preheated oven for 13-15 minutes. The layer of dough is thin, so the cake will be baked quickly. Don't over-dry it! After 10 minutes of baking, start checking the cake for readiness.
    The resulting dough is transferred to the prepared baking sheet and smoothed.
Send the baking sheet in the preheated oven for 13-15 minutes. The layer of dough is thin, so the cake will be baked quickly. Don't over-dry it! After 10 minutes of baking, start checking the cake 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 cake into 4 identical rectangles. Smear the first rectangle with cottage cheese and cover with the second rectangle, slightly pressing it with your hand. We will do this with all the layers, but the topmost (fourth) cake is not necessary to lubricate the cheese.
    Cut the cake into 4 identical rectangles. Smear the first rectangle with cottage cheese and cover with the second rectangle, slightly pressing it with your hand. We will do this with all the layers, but the topmost (fourth) cake is not necessary to lubricate the cheese.
  8. Tightly wrap the workpiece 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. So the layers will be smoother and the workpiece is easily cut into portions. Prepare such a blank can be a day before serving, store in the refrigerator.
    Tightly wrap the workpiece 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. So the layers will be smoother and the workpiece is easily cut into portions.
Prepare such a blank can be a day before serving, store in the refrigerator.
  9. And now the idea of how to use cropping. Well, of course you can eat them, and you can make cute mice to decorate Christmas dishes. For the mice, I shredded the spinach cake trimmings, mixed them with a small amount of cottage cheese. The amount of cheese on the eye, the mass should be plastic, convenient for modeling. From the spinach-cheese mass, I formed mice, making ears from cheese, and the nose and eyes - from black pepper peas, tails-spinach stalks. These are the spinach animals I got.
    And now the idea of how to use cropping. Well, of course you can eat them, and you can make cute mice to decorate Christmas dishes.
For the mice, I shredded the spinach cake trimmings, mixed them with a small amount of cottage cheese. The amount of cheese on the eye, the mass should be plastic, convenient for modeling. From the spinach-cheese mass, I formed mice, making ears from cheese, and the nose and eyes - from black pepper peas, tails-spinach stalks.
These are the spinach animals I got.
  10. And now imagine a situation that it is time to set the table. Release the blank for the snack cake from the food film, spread the top with cottage cheese. Cut the billet into portions and put the topping, for example, red caviar or red salted fish.
    And now imagine a situation that it is time to set the table.
Release the blank for the snack cake from the food film, spread the top with cottage cheese.
Cut the billet into portions and put the topping, for example, red caviar or red salted fish.

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