Cake salad napoleon corgis with chicken

8 servings
10 hour

For the preparation of cake-salad, you can use ready-made cakes for Napoleon. I left Napoleon in the refrigerator for the night, the snack soaked well and turned out to be tasty and filling enough.

How do I make Napoleon cake salad out of chicken cake? Bake the cakes first. How to make corgi? Take a deep bowl. Sift flour into it. With this, you will not only remove possible garbage, but also saturate it with oxygen, which will make baking more airy.

Grate the butter over a coarse grater into flour. To make this easier to do, it should be well chilled, so remove it an hour before cooking in the freezer. Also, the oil can be rolled in flour before rubbing so that it sticks less to the grater. Quickly grind the butter with the flour with your hands until crumb.

Make a funnel in the flour mass, pour ice water with vinegar into it, mix.

Knead the dough. This must be done quickly so that the oil does not melt at hand, then the dough will turn out to be soft.

Divide the dough into equal parts, the number of which will depend on the desired size of the cakes. I divided into 6 parts. Put the dough in the fridge for half an hour.

Remove the dough balls from the refrigerator in turn, just before rolling out. On a table dusted with flour, roll out each part of the dough very thinly (about 3mm thick). Transfer the dough layer using a rolling pin to the parchment. Parchment does not need to be greased. Immediately circle the contour of the cake, tip it with a fork so that it does not puff when baking. I made a small cake salad of 6 square cakes with a 14cm side.

Bake the cakes in an oven preheated to 180-190 degrees for 8-10 minutes until ruddy.

Prepare the filling. How to make a filling? Boil the chicken fillet beforehand. How to cook chicken fillet? Lower it into boiling salted water, add the peppercorns, bay leaf. Cook the fillet over a medium heat until tender, 30-40 minutes, depending on the size.

Remove the fillet from the stock, leave to cool. Cut the fillet into small pieces. You can use the stock to make other dishes.

Wash the mushrooms, dry, finely cut. I took the champignons, but others - fresh, frozen, canned or dried - would do.

Peel and chop the bulb onions into small cubes.

In a frying pan topped with vegetable oil, fry the mushrooms and onions until tender, stirring occasionally. During cooking, salt the mushrooms. Leave the finished mushrooms to cool.

Grate the cheese on a fine grater. Choose delicious, high-quality, natural cheese, without milk fat substitutes. Boil and cool the chicken egg.

Collect the cake. When assembling a cake salad, each cake and layer of filling will need to be greased with mayonnaise. Take the amount of mayonnaise to taste. So the first bark, mayonnaise.

Place half the chopped fillet, rinse with mayonnaise on top.

Cover with a second bark, put evenly grated cheese.

Again, bark and a layer of fried mushrooms. Here I did not apply mayonnaise, since the mushrooms turned out to be quite fatty. Cover with bark.

The next layer is the remaining chicken fillet.

Then a bark and a boiled egg grated on a large grater.

Brush the last bark and sides with curd cheese. To make the cheese less viscous, you can mix it with a couple of spoons of cream. Sprinkle the sides of the cake salad with crumbs of bark trimmings. Garnish the snack on top. I dyed the remaining curd cheese with carrot juice and made jewelry around the perimeter. She also used olives, parsley and & quot; rose & quot; carrots. Refrigerate the finished snack for 6-8 hours to soak. Enjoy your meal!

Instead of fresh ones, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be thawed in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms must be washed well, as they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Mayonnaise is better to cook on its own. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise. Also, not only mayonnaise, but also sour cream or natural yogurt can be used as a dressing. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!