Español
Français
Português
Русский
简体中文
繁體中文
日本語
한국어
العربية
Türkçe
Қазақ
Deutsch
Italiano
Українська
Sandwich cake
1 serving
Beat 6 egg whites into strong foam and mix with 6 egg yolks, grits flour, melted butter and a pinch of salt. Divide the dough into 4 parts and bake 4 of the same round layers in a metal cake baking tin (line the tin with oiled paper). Interleave the baked layers: put ground ham mixed with sour cream on the lower bark, cover with a second bark, put grated cheese mixed with 50 g of butter on it, cover with a third layer, arrange chopped sprats or sardines mixed with 50 g of butter on it and cover with a fourth layer. Grease the surface of the sandwich with gelatin and decorate with grainy caviar, as well as circles of boiled egg. Put the cake in a cold place for 1- 2 hours before drinking.
Beat 6 egg whites into strong foam and mix with 6 egg yolks, grits flour, melted butter and a pinch of salt. Divide the dough into 4 parts and bake 4 of the same round layers in a metal cake baking tin (line the tin with oiled paper). Interleave the baked layers: put ground ham mixed with sour cream on the lower bark, cover with a second bark, put grated cheese mixed with 50 g of butter on it, cover with a third layer, arrange chopped sprats or sardines mixed with 50 g of butter on it and cover with a fourth layer. Grease the surface of the sandwich with gelatin and decorate with grainy caviar, as well as circles of boiled egg. Put the cake in a cold place for 1- 2 hours before drinking.
eggs - 7 pcs., grits flour to taste, butter - 100 g, ham - 150 g, sour cream - 2 tbsp. spoons, cheese - 100 g, preserved sprats to taste, or sardine to taste, red caviar to taste, gelatin to taste, bread to taste
