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Appetizer cake with carrots and cheese

Appetizer cake with carrots and cheese

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For rock: separate the egg whites from the yolks, mix the egg whites with a pinch of salt until they become foam and stick well on the mixer blades, add the yolks and the oil in a thin thread while mixing. Put the carrot on the grater with small holes, add the carrot juice, another drop of salt and pepper, cheese and mix the ingredients. Add them to the egg foam, flour and mix lightly with a whisk. Put the dough in two small bowls, identical in size, greased with a little oil and lined with a drop of flour. Put the dishes in the oven heated to 170 degrees for 10-15 minutes. After they have cooled, we take them out of the dishes and cut them in two, so we get 4 countertops.

For assembly: grease the first top with something fine cheese, 1 slice of smoked cheese, sweet pepper paste, thin slices of milk core, another top and repeat until we finish the tops and to assemble the cake. We "dress" it with fresh cheese as a cream, and decorate it according to your imagination ... in my case I placed the cake on leurda leaves, on the edges I decorated it with thin cucumber sticks, fine grated lime on top and roses from slices of radish.

May it be useful to you !!

Appetizer cake with carrots and cheese - Recipes

This sweet-sour appetizer resembles the traditional Zacusca. In contrast, however, it contains a little vinegar and sugar. It is prepared relatively quickly, given that the vegetables do not cook before, but only boil a little in a liquid consisting of water, salt, sugar and vinegar. Chop the vegetables and then let them simmer for an hour, gradually adding oil in small quantities.
Being my mother's recipe, it can only be good! I invite you to try it!

4 kg eggplant,
4 kg of kapia peppers or donuts (or you can put mixed, kapia and donuts),
2 liters of water,
250 ml of vinegar,
300 g sugar,
5 high salt leagues (for canning),
1 liter of oil,
pepper, to taste, optional.
Method of preparation:
Wash the peppers, remove the stalk and seeds, then cut into 4 or 8 pieces.
In a large saucepan, boil water, vinegar, sugar and salt. When the liquid boils, add the pepper pieces. Allow to penetrate on both sides, then remove and drain into a large sieve.


I called it "cake" because it came out smaller. But I still had six healthy portions!
I made a pandispan top from 5 eggs, to fit in a shape with a hole in the middle. I got a little more dough and I had to bake extra savarina.
Initially, I wanted to make the cake like a bigger savarina, with the gap in the middle filled with whipped cream and strawberries, but I was induced by the shape I had, being too small. I am going to buy a bigger form of this kind, for such cakes.
Seeing that a smaller countertop came out, I decided to cut it in half and fill it, so that something more consistent would come out.

Thus, I cut the top and syruped it with a very light syrup, from a cup of boiled water with a spoonful of sugar and an envelope of vanilla sugar.
I mention that I received the "order" not to make the cake too sweet and to put as little sugar as possible.
Interior cream:
I melted half a dark chocolate in a saucepan, I added a cup of sour cream and a tablespoon of cocoa. Add sugar to taste. I boiled them, stirring constantly, until it was homogenous, then I let it cool. I spread the cream on the cut top and sprinkled a few cubes of strawberries.
Then I prepared whipped cream in the mixer, with sugar (I put honey) to taste (the proportion would be a tablespoon of sugar to a cup of cream) and, being too thin cream, I had to add a tablespoon of gelatin soaked in water and heated a little on fire to dissolve. The quantities depend on the size of the cake, so the gelatin will be added according to the instructions on the envelope, depending on how much cream we have.
I filled the middle of the cake with diced strawberries mixed with whipped cream:

& # 160 For decoration, I used fine almond flakes, which I lightly browned in a hot pan:

I decorated the edge with strawberry slices:

I filled the strawberries on the cake with a slice of kiwi (unfortunately, I found one more yellow than green):

A fragrant, cool cake came out. easy to do!


It looks so good !! What a craving you make me! If I could get at least one slice. A nice Sunday. Kiss you.

Your cake turned out very well, congratulations! Didona, I can't find almond flakes to buy, where I ask, they tell me they don't have them, where did you get them from? Thanks. kiss you !

Thanks for the appreciation, Ginette!
So far I have not found almond flakes and I thought that, if necessary, we can cut the almonds (or use crushed almonds). But these flakes were so fine!
My mother brought him, after a visit to Switzerland, unfortunately, only a bag, she didn't know that I would like it so much. If I ever see through trade, I will communicate to you.

With great pleasure Didona! Yes, I was also thinking of cutting the almonds :-( because there is no other solution. We hope they can be found here too. That's it, we're still looking, thank you.

Traveling cook

1 l milk, 2 eggs, 4 yolks, 150 gr sugar, 125 gr flour, 50 gr butter, vanilla.

Heat the milk with vanilla, add eggs and yolks, beating well, sugar, flour, hot milk.

Bring to a simmer, stirring constantly until it starts to boil.

Caramelized apples for decoration:

I put it aside and let it cool.

On top I placed the apple slices in the visible shape and refrigerated for a few hours.

It's not ready ?, when is it ready ?, what else does it need?

It's only good that guests were also announced, so I didn't have time to take pictures in the section.

Appetizer cake with carrots and cheese - Recipes

It is a delicious cake with two tops with grated carrot and walnuts, with the aroma of vanilla, cinnamon, nutmeg and ginger, glued together with a cream of fresh cheese (or cream cheese) and whipped cream.
With this recipe I participate in Isabela's contest: The best dessert with sweet cheese and vanilla
Isabela Cuisine: Prepare the best dessert with cheese and we will reward you
I started from the American recipe "Carrot Cake".



I like carrots in cakes. It looks appetizing. Pup!

What a coincidence that we are both late on the internet! I didn't expect such a quick comment. Thank you, Mihaela!

It looks very good and more than likely has an exceptional taste. I wish you success in the contest!

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Quick appetizer with vegetables and chicken breast

If you are looking for a quick appetizer with vegetables and chicken breast, this is the perfect recipe. There are few special, spectacular appetizers that come out so good. I hope you try the appetizer recipe with vegetables and chicken breast below.

  • 700 g chicken breast
  • 300 g capsicum
  • 1 large carrot
  • 1 onion
  • 250 ml liquid cream for cooking
  • 180 g sour cream
  • 1 or
  • 1 tablespoon flour
  • pepper
  • oregano
  • rosemary
  • thyme

Thinens the chicken breast, just like for snails.

Season the chicken breast pieces with pepper, oregano, salt and rosemary.

Place them in a heat-resistant dish.

Grate the carrot and finely chop the onion into small cubes. Cut the capsicum into thin strips.

Put the chopped vegetables over the chicken breast.

Separately, in a bowl, mix the egg with the sour cream and liquid cream for cooking.

Add flour, a little pepper, salt and other spices you want.

Mix well then pour the composition into the bowl, over the chopped vegetables.

Put the dish in the preheated oven and bake for about 45 minutes.

If you think it cooks too quickly on top, cover the bowl with aluminum foil, and at the end remove it and let it brown nicely.

Give the note for the recipe Quick appetizer with vegetables and chicken breast

Preparation Carrot cake:

Cake top with carrots:

Mix the egg whites with a pinch of salt until they harden. Add the sugar and mix until you get a firm and shiny meringue. Add the yolks mixed with oil, melted butter and vanilla essence. Mix lightly until smooth.

Flour, baking powder, baking soda, ground cinnamon, nutmeg are mixed in a bowl and added over the egg mixture. Mix lightly with a spatula, moving from the bottom up. At the end, add the ground walnuts and the carrot given on the grater with small holes. Mix lightly with a spatula to remove as little air as possible from the composition.

The dough is placed in a tray (26 cm in diameter) lined with baking paper. Put the tray in the oven, over medium heat (160 degrees electric oven with ventilation) for about 40 minutes or until it passes the toothpick test. Remove to a grill and allow to cool.

Mascarpone cream:

Cream for whipped cream mix until it begins to gain consistency. Add sugar, mascarpone and vanilla essence to taste. Mix until the cream becomes firm and fluffy.

Sprinkle the cream over the cooled counter and sprinkle with colored ornaments.

For more recommendations I am waiting for you on the Facebook page (HERE)

Appetizer roll of pumpkin with cheese, carrot and garlic filling!

An original, tasty and colorful pumpkin dish. The recipe is simple and quick. Such a pumpkin appetizer will beautify any festive meal. We recommend you prepare it! All the guests will be surprised and will want to know how you managed to run the pumpkins in this way.


-300 gr of tender zucchini (or zucchini)

-80 gr of flour or starch.

For the filling:

-1 bunch of greens (dill or parsley)

-salt and black pepper - to taste

-1 tablespoon with the tip of fermented cream


1.Wash the zucchini and cut it into thin slices. Place them in layers in a bowl, sprinkling them with soy sauce. Stir.

2. Pass the carrot through the large grater or the Korean-style carrot grater and chop the greens.

3.Mix the cottage cheese with carrots, greens, pressed garlic, salt, black pepper and sour cream.

4. Break the eggs, add a pinch of salt and mix with the mixer for about 1 minute.

5. Incorporate the flour and mix with a spatula.

6. Line the tray (33 * 38 cm) with baking paper and grease it with oil.

7. Drain the zucchini from the liquid and squeeze it lightly. Place the washers on the tray.

8.Pour and distribute the dough in an even layer.

9.Insert the tray in the preheated oven to 180 ° C for 10 minutes. Allow the countertop to cool to room temperature.

10.Distribute the filling on the surface of the countertop, keeping 2 cm free on one of the edges.

11. Roll the roll, wrap it in baking paper, with the edge down, and refrigerate for at least 30 minutes.

The roll looks so spectacular! The filling can be very versatile, depending on your preferences.