Cocktail cake

For 16 pieces
  • 500 g flour
  • Salt
  • black pepper
  • 2 TL Sugar
  • 5 EL + 1/4 l oil
  • 1/8 l Milk
  • 30 g fresh yeast
  • 9 Eggs (size M)
  • 1 egg yolk
  • (size M)
  • 1 1/2 EL white wine vinegar
  • 1 TL medium hot mustard
  • 200 g Lean quark
  • Pepper
  • 4 (approx. 260 g) Bismarck herring fillets
  • 250 g Apples
  • (e.g. Boskop)
  • 1 EL lemon juice
  • 3 Pickled cucumbers (150-175 g; from the jar)
  • 1 Bund Dill
  • and Chives
  • 1/2 Bundle Parsley
  • 3 EL Tomato Ketchup
  • Cherry tomatoes and dill blossoms
  • fat andFlour
90 minutes
light
1.
flour, 1 level teaspoon of salt, 1 teaspoon of sugar, Put 5 tablespoons of oil and 1/8 liter of lukewarm water in a mixing bowl. Warm the milk, dissolve the yeast in it. Pour the yeast milk into the flour, knead into a smooth dough using the dough hook of the hand mixer.
2.
Cover and let rise in a warm place for 30-45 minutes. Knead the dough again, shape it into a round loaf and press it into a greased springform pan (26 cm Ø) dusted with flour. Let rise in a warm place for another 20-30 minutes.
3.
Brush with lukewarm water and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Remove the yeast base from the mold and let it cool down. In the meantime, stir 1 egg, egg yolk, vinegar, mustard, salt and 1 teaspoon of sugar with the whisk of the hand mixer until creamy.
4.
Slowly pour in 1/4 liter of oil while continuing to beat (important to ensure that all ingredients are room temperature). Stir in the quark. Season the mayonnaise with salt and pepper. Refrigerate.
5.
For the first filling, cut the herrings into cubes. Wash, quarter, core and cut apples into very fine sticks. Drizzle the apples with lemon juice. Mix with herring and about 1/3 of the mayonnaise.
6.
Set as cold. For the second filling and garnish, boil 8 eggs in plenty of boiling water for about 10 minutes. Chill cold and let cool down. Finely dice the cucumber. Wash the herbs, pat dry and chop, except for some dill for garnish.
7.
Mix the herbs and cucumber and set aside about 2 tablespoons for garnish. Mix 1/3 of the mayonnaise and ketchup, fold into the rest of the cucumber mixture and refrigerate. Eggspeel. Cut 6 eggs into slices.
8.
Cut the yeast base twice and place a cake ring around the bottom base. Spread the herring salad on the base and cover with the second base. Spread half of the herb and cucumber mayonnaise on top, cover with egg slices and brush with the remaining herb and cucumber mayonnaise.
9.
Cover with the 3rd dough base and press down a little. Spread 1/3 mayonnaise on the cake. Sprinkle with the rest of the cucumber mixture. Chill the cake for about 2 hours. Then remove it from the cake ring with a knife.
10.
Sixths the remaining eggs. Wash and quarter the tomatoes. Garnish the cake with egg and tomato wedges, dill and dill blossoms. Makes about 16 pieces.
1 piece approx:
  • 420 kcal
  • 1760 kJ
  • 13 g protein
  • 29 g fat
  • 27 g carbohydrates

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