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First prepare the creams for the cake. Boil four eggs hard, cool them, peel them and grate them on a fine grater, then mix them with butter and salt to taste.
Mix the bellows cheese well with the very soft butter, until a homogeneous paste results.
The decoration elements are being prepared. Wash and wipe the cherry tomatoes, bell peppers, capsicums, onions and dill, then cut them into the desired shapes.
Cut the bread into three similar sheets. Spread the cream cheese on the first sheet of bread, and then cover with the second sheet. Grease the second sheet with egg cream and cover with the third sheet.
The “appetizer” cake is “uniformly dressed” with cream cheese with greens, sprinkled with finely grated cheese and decorated, as desired.
Refrigerate for at least 30 minutes before serving and then, if remaining, until drained.
The bread should be fluffy and fresh. If it is thicker, you can moisten the sheets with a few tablespoons of milk, or thin cream.
For the creams, remove the butter from the fridge in time, so that it is soft and easy to process.
If you do not want to use commercial cream cheese, you can make at home, from cottage cheese, cream, butter, 2-3 tablespoons of sunflower oil, salt and sugar, to taste.
For decoration, you can use any other ingredients you like. I didn't cut the tomatoes, because they keep better.
Keep the cake in the fridge for 30 minutes, before serving and after that, if it remains.