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Napoleon snack cake with caviar and cod liver new year's

Cooking recipes / Top Picks / Pastries

8 servings
2 hours

Puff dough - 250 gr, Cream cheese - 250 gr, Cod liver - 240 gr, Onions - 30 gr, Lemon juice - 1 tea liter, Red caviar - 30 gr, Salt - to taste, Parsley - to taste, Lemons - 0.5 pcs.

Heat the oven to 180 degrees. Place two layers of the finished dough on the baking tray (without defrosting). Pour for 15 minutes. Turn off the oven and let them stand for another minutes of 5. Cool down and cut along into 2 parts/there will be 4 cake/.

Prepare the cream: - Lightly beat the cheese/until softened/. - Drain the fat from the cod liver and add to the cheese. - Very finely chop the onions, add to the mass and mix. - Add lemon juice, salt, optional and whisk everything together.

Collect the cake immediately in the serving plate: - Lightly grease the bottom in the middle with cream and & quot; glue & quot; The first cake/it will not go anywhere & quot; will leave & quot ;/. - Evenly spread about a third of the cream on the cake.

Distribute caviar at the top/any smoked or salted red fish is also suitable).

- Again, a layer of dough and a third of the cream/press each layer a little so as not to turn out to be empty inside/. - Close the top of the cake with a layer of dough from the bottom, because it is absolutely equal. - Crush the fourth part of the dough - it will go to sprinkle the top.

Thinly lubricate the top and sides of the cake with the remaining cream and sprinkle with crumbs, slightly pressing with your hand. Top decorate as you like. Enjoy your meal!