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Print Recipe
Snack Cake Recipe
I have, as always, simple and affordable products. Cooking it is easy and simple. Snack cake for the holiday and every day.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. We will need for the cake-potatoes (peeled), broccoli - inflorescences, and peeled onions. Grind everything in a blender.
    We will need for the cake-potatoes (peeled), broccoli - inflorescences, and peeled onions.
Grind everything in a blender.
  2. To vegetables add 1 egg, flour (tablespoon without slides), spices and cream cheese (fit Philadelphia) - 2 tablespoons.
    To vegetables add 1 egg, flour (tablespoon without slides), spices and cream cheese (fit Philadelphia) - 2 tablespoons.
  3. It is good to grind the mass and put in a mold size 20 to 30, covered with baking paper. Bake the cake in a preheated oven at 180 degrees. about 15 minutes.
    It is good to grind the mass and put in a mold size 20 to 30, covered with baking paper.
Bake the cake in a preheated oven at 180 degrees. about 15 minutes.
  4. Turn the hot cake over on a kitchen towel, carefully remove the paper. Let the cake cool.
    Turn the hot cake over on a kitchen towel, carefully remove the paper.
Let the cake cool.
  5. For cream: grind in a blender mushrooms (I had honey agaric), cheese (2 tbsp), boiled carrots, spices, garlic, mayonnaise, dill.
    For cream: grind in a blender mushrooms (I had honey agaric), cheese (2 tbsp), boiled carrots, spices, garlic, mayonnaise, dill.
  6. The cooled cake cut into 3 equal pieces, coat with cream. On top you can sprinkle nuts or crackers, pre-grind them.
    The cooled cake cut into 3 equal pieces, coat with cream.
On top you can sprinkle nuts or crackers, pre-grind them.
  7. Put the cake in the fridge for an hour. When serving, cut into portions.
    Put the cake in the fridge for an hour.
When serving, cut into portions.

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