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Peer cooking fish and cake. Snack fish cake

Ingredients (14)
Fillet of your favorite fish (I have a hake) 1pc
Hard cheese 100g
Mushrooms 400g (I have oyster mushrooms)
Egg 1pc
Onion rep. 1 PC
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edimdoma.ru
Ingredients (12)
Salmon - 1 kg
Red caviar - 1 jar
Avocado - 1 pc.
Spinach - 200 g
Gelatin - 2 tbsp
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edimdoma.ru
Ingredients (17)
Dough 1
200 g margarine (preferably creamy)
2/3 cup flour
Dough 2
1 egg
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edimdoma.ru
Ingredients (10)
Fish fillet (Pelengas or any other) - 1000 g
Cream - 200 ml
Olive oil - 3 tbsp
Egg - 5
Homemade mayonnaise - 250
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gastronomy.ru
Ingredients (9)
garlic - 5 cloves
boiled carrots - 3 pcs.
cheese - 300 g
mayonnaise - 500 g
canned tuna - 1 can
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allrecipes.com
Ingredients (7)
Cracker (unsweetened, round, I have hearts) - 2 pack.
Canned fish (in oil, you can crab sticks) - 1 ban.
Egg (boiled) - 4-5 pcs
Mayonnaise - 300 g
Garlic - 1-2 tooth.
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koolinar.ru
Ingredients (9)
2 small sweet potatoes (500 gr.)
1 tbsp. + 1 tbsp. l. flour
1 st. l. sour cream
1+3 eggs
250 gr. salmon fillet
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koolinar.ru
Ingredients (12)
fish cake
For cakes: Margarine-250 gr.
Flour-2.5 stack.
Sour cream - 1 stack.
1 egg
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koolinar.ru
Ingredients (13)
700 g of your favorite fish,
3 carrots
2 bulbs
1.5 cups prunes
150 g cheese
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koolinar.ru
Ingredients (12)
- tomatoes
- cucumber
- dill
- lettuce leaves
- 2 cans of fish in own juice

I assure you, a snack cake made of Napoleon cakes with fish will decorate any holiday table. This dish is quick to prepare and delicious! In this recipe, all the ingredients are quite affordable and, one might say, quite budgetary. In addition, you can always experiment with the filling, remember that everything is in your hands! So, how to prepare a snack fish cake with Napoleon cakes, see below.

INGREDIENTS

  • 6 pieces of puff cakes;
  • chicken testicles (hard boiled) 3 things;
  • a couple of boiled carrots (small);
  • garlic to your taste;
  • 250 g mayonnaise (delicious);
  • fish canned in oil, jar;
  • curd cheese with smoked salmon flavor 140 g

COOKING

  1. And so, let's start cooking a snack cake. Let's start with the fish, open the canned food, put the fish on a plate, remove the bones, and knead everything else with a fork. After that, add a little oil from the jar and stir everything.
  2. Next, we take the carrots and pass them into a large grater, then add a little mayonnaise, garlic passed into the press (for me, one clove is enough) and mix.
  3. And so, we begin the assembly! We spread the 1st cake in a flat plate of the desired size, coat it with mayonnaise, then lay out a thin layer of fish (we use only half of the total volume).
  4. We continue to assemble the snack cake - lay out the 2nd cake, put carrots on it (we do not add mayonnaise, since we have already mixed it in the filling with carrots).
  5. Next, lay out the 3rd cake and on it a thin layer of mayonnaise and boiled eggs, passed into a coarse grater.
  6. After that, lay out the 4th cake, coat it with mayonnaise too and evenly spread the remains of the mashed fish.
  7. And now we lay out the 5th (last) cake, coat it and the sides, including curd cheese.
  8. Then knead the remaining cake into crumbs and sprinkle the surface of the cake with it, that's it! We remove the cake in the refrigerator for the whole night.

Bon appetit!

Watch the video below with another recipe for making the most delicious Napoleon snack cake.

For 10 eggs, in a 26 cm diameter mold.
I baked it twice for 5 eggs, the day before assembly.

I cut each biscuit in half, getting three circles of biscuit from each.

You can bake any other favorite biscuit of your choice.

Since my biscuit is caramel chiffon, I made for him this cream:

600 ml cream
400 grams of sour cream, I took fresh cream
5 packs of cream thickener
1 sachet of vanilla sugar
1 can of boiled condensed milk

For impregnation of the cake:

About 100 ml caramel sauce for ice cream or
from 100 ml of cream and 2 pieces of sweets cow

Tablespoon of coffee liqueur.

For torturing:

2 500g sticks of room temperature butter (I usually take it out of the fridge overnight)
1 can of boiled condensed milk
about 300-400 grams of crushed crumbs in a blender from cake layers or some kind of cookie

So, as I already wrote, biscuits should be baked the day before you collect the cake.

Cream preparation:

Pour cream into a mixing bowl, add cream thickener and vanilla sugar and beat until soft peaks, as in photo 1
As soon as the cream is whipped to the density of liquid sour cream, stop the mixer, add all the sour cream, condensed milk and beat already to dense peaks, as in photo 2

Preparation of impregnation for the cake:

I used ready-made caramel sauce for ice cream, diluting it with a little water, boiling at the end, adding a spoonful of coffee liqueur.

Or you can make it with cream and moo-moo candies. Boil the cream by throwing 2-3 sweets there, reducing it to a slow fire until the sweets dissolve in the cream, turning it off, add a spoonful of coffee liqueur.


Preparing mass for cakes:

I put butter at room temperature, condensed milk, half of the crumbs into a mixing bowl and mix with a mixer until smooth, as in the photo shown below in the assembly of the cake. If the ground crumbs are not enough for me, then I fill up with more. The mass should be such that it can be easily smeared on the cake, not liquid, but not too steep.

Assembly:

Cooked two biscuits, as I already wrote, divide each into three parts. You should have about 5-6 cakes from two biscuits. I used 4 cakes to assemble the cake, the remaining cakes will have to be left to increase the mass, you will see further from the photos and descriptions.

As you can see in the photos, I always collect cakes on cardboard, it’s easier for me to work this way. That is, you need to take more cardboard than the cake itself, I had it back to back, then it was more difficult to carry. As I already wrote, take the cardboard and put it on a board or any durable surface that you can safely carry. Put the first cut biscuit on the katonka, around which close the ring, I also put strips of baking paper on the sides so that the biscuit would then be easier to separate from the ring.
Soak the biscuit with the prepared impregnation, put the cream without sparing, as in photo 2, and so alternating further with all 4 cakes, except for the top, it is not necessary to cream it - photo 3. I still left a little cream to increase the mass - photo 4


The assembled cake will need to be put in the refrigerator for at least three hours to solidify.

After the cake has frozen, it will need to be pulled out of the refrigerator, remove the ring, and remove the paper. Remove the excess cream on the sides with a spatula into a cup without throwing away the cream, it will still be needed to build up the mass. If you do not have a spatula, then you can use a cake serving spatula - photo 3.
I didn’t make a template, but if it’s difficult for someone, then draw it yourself first. I just outlined with a toothpick on the top of the cake how I would cut it out, see photo 4.


I almost forgot to write, I made a mistake when I cut out the catfish fish. It was necessary to cut more in the middle, narrowing more towards the tail, so that there was more space in the middle between the tail and the head, since after building up and torturing I had even less space. And when it came to cover with mastic, then I grabbed my head, but it was too late. Since aligning the mastic in the middle was, let's say, very, very bad, since even with a hand it was hard to scold, and smoothing the mastic there and cutting it off was even more difficult.

Then, using a long knife, I cut out along the outlined lines, pulling out the middle with a spatula or serving spatula, putting it all in a cup, for further use.


Now the catfish needs to be rounded, I did it with the help of kitchen scissors, thanks to Larisa-sugar for the idea with scissors, very convenient.

That is, in photo 1, you need to round the outer edges, cutting with scissors, also round the edges of the inner edges - photo 3 and on the tail from below you need to cut obliquely - photo 4


Just like in the photos on top of the head, you need to cut off a little and also make cuts under the head, rounding the bottom. Collect the cut crumbs in a cup.


Now, take all the cut crumbs, cuts, the remaining biscuits as needed and mix lightly with your hands, if it is dry, then add the remaining cream. You don’t need to knead much, otherwise everything will turn into porridge, you don’t need to cut it either, the biscuit is so tender that it falls apart on its own. The prepared mass will need to be applied to the head, giving the shape of roundness and to the entire ridge, giving the shape of the ridge, as in the photo. After that, I sent the cake to the refrigerator so that it hardens for 1.5 -2 hours, since I gave it little time to harden for the first hardening, then when cutting and assembling, it was hard for him to shape because of his softness, so the second time I kept it longer in the fridge.


Remove the frozen cake from the refrigerator and start to coat it with cooked potatoes for torturing. I applied with a spatula, maybe with a cake serving spatula. Now apply the potato mass all over the cake, shaping it if there were flaws somewhere or somewhere you need to refine the shape. After you have applied the mass, you need to take a spatula or a serving spatula and dipping it in boiling water, wiping it on a paper towel, level it step by step, for more details see http://website/forum/viewtopic.php?p=1045189#p1045189. If the water has cooled down, then the water must be changed back to boiling water, since you can’t even out the cooled one.
If, when leveling, you notice pits or flaws somewhere, then put more potato mass for torturing there and smooth it further until it is completely leveled. After you have finished leveling the cake, you will need to put it back in the refrigerator and let it harden for half an hour to an hour.


After the cake has frozen, we take the cake out of the refrigerator and now it will be necessary to cut off the excess cardboard around the cake. I moved the cardboard with the cake to the edge of the board on which it stood and cut off the excess with scissors - photo 2. And in the middle between the tail and head, I cut it out with a scalpel - photo 3, since I couldn’t crawl with scissors. And then, with the help of wide spatulas or wide knives slipped under the kart, she transferred it to a prepared clean stand. If you touched something somewhere along the bottom and pits formed somewhere, then they can be covered with the same mass for torturing.


Now you need to prepare the fondant to cover the cake..php?p=1136920#p1136920. I weighed about 1180 gr. The mastic was painted in a light gray color, although it could have been left in white, since it will still need to be painted. The mastic must be thoroughly kneaded on the table so that it warms up by hand and becomes more elastic. I mix the mastic on the table with lightly greased coconut fat, also lubricating my hands from time to time. ´After you have kneaded and colored the mastic, you will need to put it under a glass bowl so that it does not dry out while you are distracted by preparing a place for rolling out a layer or preparing tools.


Many people ask me what coconut fat looks like, I took a photo of it here


I rolled out the mastic on a large silicone mat, first smearing it lightly with coconut fat, but you can roll it out on a transparent oilcloth for the table or just on the table, lubricating it well or sprinkling it lightly through a sieve with starch mixed with powdered sugar in equal proportions, as it is more convenient for you. So, I rolled out the mastic with a thickness of about 3-5 mm - photo 3. I made an incision in the middle of the rolled mastic, since I had very little space left between the tail and the head and I could not cover the whole piece, since there would be nothing for alignment. By the way, when working with mastic, it is desirable to remove the rings, otherwise, when smoothing them with your hands, you can tear the mastic, and it’s unhygienic to work with them. So I got a little distracted. When the mastic is cut as in photo 4, put a rolling pin in the middle and cover with a silicone mat


slowly separating it from the mastic, grab the ends of the wheelchair on both sides with your fingers and slowly lift the second mastic side away from the rug or tablecloth. Unfortunately, I couldn't take a picture here, because I only have two hands. And I covered it with this layer of mastic so that the cuts were on the head and tail photo 2. Start smoothing the mastic from top to bottom, lifting the edges and expelling air.


Where there were cut edges, one edge should be bent a little back, and the second on the head should be lifted more towards the middle so that it closes to the bottom and smooth the head from top to bottom, cutting off the excess mastic -photo 2. Then cover the tail with the other half, lifting it up and gently shifting it to the middle so that it is completely covered with mastic, and so ironing from top to bottom, smooth the whole cake, cutting off the excess along the edge with a pizza cutter or a simple knife. There is a video on how to cover cakes, it will be clearer http://www.youtube.com/user/SweetWiseInc?v=nu6QpimDDDQ&feature=pyv&ad=16767889434&kw=cake%20decorating


Now, on the covered catfish, you need to make a recess for the eyes and whiskers using ball tools. And run your fingers where you had a recess for the mouth, if necessary, go through with a ball tool.


Now I cut out strips and glued them on the outer part of the tail, dividing the fins, dividing the cuts on the base - photo 1.3. My podsavka was narrow, so I could not place them too much. In photo 4, I cut out for the tail, making cuts and pasted it on the tip of the tail, I don’t pretend to be correct.
Also a small fin on the right side of the catfish and two in the middle, only they are not very visible there and one on the head.


I pressed small rolled white balls into the pits for the eyes, and on them rolled black small balls in the middle, look at the photo


Thin laces should be glued into 4 holes along the bottom, that is, a mustache, you will see below on the painted one, since I couldn’t take pictures further, because I myself was in the paint, and I couldn’t take a camera with such hands, and it’s hard to work and take pictures at the same time, but I will put it in words.

I have pasty and gel paints. I took 3 cups into which I poured vodka, diluted dark green paint in one, dark brown in the other, and orange in the third. I took a new clean sponge for washing dishes from the soft side, cut it into three pieces and began to decorate with them. I first started with brown coloring in small parts. Fins, it was necessary to make a more orange tone, but I somehow missed this moment. Then, on top of the beginning with a green color, as if in places, lightly patting with a sponge, paint in short with intricate movements in different directions and so on several times, changing colors. Just do not wet the sponge too much, wring it out. If it is very wet, then wait until it dries, then you can continue coloring.
, since I have a German keyboard and I have to write in transliteration, where there is one Russian letter, I have to write two German

Cooking

    Lay out all products on the desktop. Using a mixer, blender or food processor, combine, and then beat the creamy curd cheese and moderately fat sour cream until smooth.

    To the creamy mass, add capers chopped in a combine or manually, lemon juice, onions and any herbs, pepper and salt to taste and mix thoroughly again.

    Cut off the crusts from rye bread or loaf. Cut the resulting crumb lengthwise into medium layers, and then grease the first cake with cheese cream. Then cut the cucumbers into thin rings.

    Spread cucumber slices in an even layer on a greased rye layer of bread.

    Cut lightly salted salmon into thin long slices and put on top of cucumbers.

    So repeat with all bread cakes and stuffing.

    The resulting cake is completely covered with a cream based on cream cheese.

    Let the finished fish cake soak. Before serving, it is advisable to decorate the appetizer with fresh cucumbers, herbs and roses twisted from salmon fillet. That's the whole recipe. We hope the preparation of a snack cake on it did not cause you any difficulties. Bon appetit!

KBJU and composition for the whole dish

A hearty and beautiful appetizer for a festive table and a quick snack - fish cake! At home, it is easy to cook from canned food.

Salted red fish is ideal for this recipe. It will make a delicious snack cake that will decorate your holiday table. Appetizer refers to dishes "in haste".

  • 400 g salted red fish;
  • 400 g crab sticks;
  • white bread for toast.

For the soaking sauce:

  • 400 ml of mayonnaise;
  • 400 g of soft processed cheese;
  • 2 boiled eggs.

Mix cheese with mayonnaise in a deep bowl.

Add eggs mashed with a fork, mix again.

Cut off the crusts from the bun. Lay the first layer of bread in the pan. Lubricate with the resulting sauce.

Top with crab sticks, cut to your liking.

Lay the bread on the crab sticks with another layer, spread with sauce, put the chopped salmon.

Put the bread in another layer, grease with mayonnaise sauce. Mix the rest of the sauce with crab sticks and pieces of fish, put on top of the cake, smooth. Leave the fish cake to soak at room temperature for a couple of hours.

Recipe 2: Quick Napoleon Fish Cake

  • Korzh (Ready-made, puff) - 1 pack.
  • Canned fish (Saira) - 1 ban.
  • Chicken egg - 3 pcs
  • Carrot - 1 piece
  • Onion - 1 pc.
  • Semi-hard cheese - 100 g
  • Mayonnaise

Coat puff cakes for Napoleon cake with mayonnaise. Knead the saury with a fork, draining the liquid. Saute carrots and onions (large or 2 medium each). We boil the eggs.

We collect the cake. The first cake is canned food, the second is vegetables, the third is an egg. Repeat layers. Lightly crush with hands. Lubricate with mayonnaise and let it soak for 3-4 hours, ideally - do it at night.

Sprinkle with grated cheese before serving. This time, I didn't top it with cheese. But the taste was not affected.

Recipe 3: Canned Fish Cake

Snack cake "Napoleon" with canned food, the recipe with a photo of which I want to show you today, may surprise many. Everyone knows what a classic Napoleon cake with custard looks like, but few people know about the existence of Napoleon snack cakes. You can prepare a snack cake either from ready-made cake layers for the Napoleon cake, or from ready-made puff pastry, or you can bake them from scratch.

In the first case, it will take very little time to prepare the Napoleon snack cake. Having a pack of Napoleon cakes in stock, you can make a snack cake in a hurry. And you can experiment with the fillings of the Napoleon snack cake. Most often, canned fish, boiled chicken, different types of cheeses, and mushrooms are used for these purposes.

Today we will prepare a snack cake "Napoleon" with canned fish sardines.

Dough Ingredients:

  • Butter - 1 pack,
  • Eggs - 1 pc.,
  • Water - 150 ml.,
  • Soda - 1 teaspoon,
  • Vinegar - 1 teaspoon,
  • Wheat flour - 2.5 cups.

Filling Ingredients:

  • Canned sardine - 1 can,
  • Processed cheese - 2 pcs.,
  • Carrots - 2 pcs.,
  • Eggs - 2 pcs.,
  • Mayonnaise - 3 tbsp. spoons,
  • Salt to taste
  • Vegetable oil.

To decorate the snack cake:

  • Hard cheese - 200 gr.,
  • Olives - 100 gr.,
  • Cucumbers - 1 pc.,
  • Parsley - a couple of branches.

To prepare the dough, prepare soft butter. Cut it into cubes. Put in a bowl.

Sift wheat flour through a sieve.

Knead the flour with butter with your hands until crumbs are obtained.

Beat in an egg.

Pour in cold water.

Add salt.

Extinguish soda with vinegar.

Knead the dough with your hands until it becomes a homogeneous consistency.

Put the finished puff pastry in a bag and refrigerate for 30-40 minutes.

While the dough is cooling, you can start preparing the fish filling for the Napoleon snack cake. Place canned fish pieces in a bowl.

Mash the sardines with a fork.

Grate boiled eggs on a medium grater.

Grate processed cheese on a coarse grater.

Peel the carrots, then rub it on a medium grater. Fry in vegetable oil for about 5-7 minutes. Sautéed carrots should be soft.

Combine sardines, carrots, melted cheese, boiled eggs in one bowl.

Mix all ingredients.

Add mayonnaise and salt to taste.

Stir the fish filling again. You can add a pinch of black pepper if you wish.

Everything, the canned fish filling for the Napoleon snack cake is completely ready. Put it in the refrigerator. Now you can start baking cake layers for the Napoleon cake.

Sprinkle the table with flour. Roll out the puff pastry thinly. Now you need to cut a circle or rectangle out of it. Round cakes can be cut with a lid from a pot or pan. To get even rectangular cakes, you can use a cardboard template of the required size or an inverted rectangular baking dish.

Heat the oven up to 180C. Sprinkle the baking sheet with flour. Carefully place the cake on it. During baking, the puff pastry puffs up unevenly, which is why the cakes are very deformed. To avoid this, the dough is pierced with a fork over the entire area of ​​​​the cake.

Bake the crust for 10-15 minutes. Ready cakes should be golden brown.

Lubricate the cakes with fish filling.

To decorate the snack cake "Napoleon" with sardines, grate hard cheese on a medium grater. Wash cucumber and parsley. Cut the cucumber into half circles. Cut the olives lengthwise to make rings. Sprinkle the sides and top of the Napoleon snack cake with grated cheese. Top with olive rings and cucumber slices. At the end, decorate the cake with parsley leaves.

Snack cake "Napoleon" with sardine, put in the refrigerator for impregnation. In 3-5 hours it will be completely ready.

Recipe 4: fish cake with cakes (with photo)

Puff cakes are a universal invention; both sweet and savory dishes can be prepared from them. Such a snack cake will serve as a decoration for the festive table. We will make the filling from canned fish, boiled eggs and fried carrots with onions.

By the way, it is not at all necessary to use ready-made cakes for such a cake, puff pastry, especially yeast-free, can be easily prepared by any housewife.

  • 2 carrots
  • packaging of ready puff cakes,
  • 2 bulbs
  • 3 eggs,
  • 0.5 cans of canned "Sardine in oil",
  • 150 g mayonnaise (you can use homemade),
  • for decoration - a bunch of green onions,
  • 2-3 tbsp sunflower oil.

Peel and grate the carrots, put in a preheated pan with oil, fry a little.

Then add chopped onion and fry everything together until tender.

Open a jar of canned fish, remove the pieces of sardines from the liquid and remove large bones.

Mash the fish pieces with a fork, adding a little liquid from the can.

Boil eggs, peel and cut into cubes.

So, all the components of the filling for the future cake are prepared: canned fish, carrots with onions, boiled eggs and mayonnaise.

Put a puff cake on a flat plate, grease with mayonnaise, put half of the fried vegetables.

Put the second cake, grease with mayonnaise and spread half of the boiled eggs over its surface.

The filling for the next cake will be canned fish. It is best to make one layer of sardines and two layers of eggs and vegetables, as too much canning can overwhelm all the flavors.

Spread the remaining filling on the remaining cakes, not forgetting to coat each of them with mayonnaise. Slightly cover the topmost cake and sides of the cake with mayonnaise and sprinkle everything with crumbs from the cakes (they often come in a package with ready-made puff cakes, but if there are no crumbs, then you need to chop one puff cake with your hands).

Let the snack puff cake soak in the refrigerator for about 12 hours, before serving, decorate with chopped fresh green onions.

Recipe 5, step by step: layered fish cake

Festive appetizer of puff pastry, with canned fish, carrots, melted cheese. The classic combination of stuffing products is found in many salads.

  • Puff pastry cakes - 4 pcs.
  • Canned fish (saury) - 1 can (240 g)
  • Onion, lettuce - 1 pc.
  • Carrots - 250 g
  • Eggs (large) - 3 pcs.
  • Walnuts (chopped) - 4 tbsp. spoons
  • Processed cheese - 200 g
  • Mayonnaise - 4 tbsp. spoons
  • Green onion - 0.5 bunch
  • Salt - 1 teaspoon (to taste)
  • Ground black pepper - to taste

To prepare a snack cake with canned food, prepare the products according to the list.

Bake puff pastry in advance. To do this, roll out the puff pastry (thawed) to a thickness of 0.5 cm or a little less, prick with a fork and bake at 180-200 degrees for 20-25 minutes (watch the browning of the cakes). If the dough still rises during baking, when it has cooled down, simply press down the cake with your palm. For this amount of filling, 450 g of frozen puff pastry is enough for you.

Boil carrots until cooked, cool, peel.

Boil eggs, cool, peel.

On a coarse grater, grate carrots, one processed cheese, two eggs, put in a deep plate.

Dry the nuts in a pan.

Chop the nuts with a sharp knife.

Add nuts and mayonnaise to cheese-carrot mass.

Slightly salt, pepper, mix the filling until smooth.

Very finely chop the sweet lettuce.

Add onion to canned fish. Add the remaining grated processed cheese, egg.

Add Mayo. Salt and pepper.

Mix the fish filling until smooth.

Lubricate the bottom cake with carrot mass.

Cover with the second cake, grease it with fish filling.

Lubricate the last cake with the remaining fish filling.

Cover the snack cake with canned fish, carrots, eggs and melted cheese with cling film and refrigerate to soak for several hours. Better at night.

Before serving the snack cake, finely chop the green onion.

Sprinkle the snack cake with green onions and serve. Bon appetit!

Recipe 6: Fish Waffle Cake (with photo)

  • 7 waffle cakes (cakes of any shape will do),
  • 1 can of canned fish, I took mackerel,
  • 4 carrots (about 350 grams),
  • 4 eggs,
  • onion to taste and desire (I put a quarter of the head, but more could have been),
  • 100 grams of hard cheese,
  • greens to taste and desire,
  • mayonnaise.

Let's get the food ready. Wash the carrots and boil in salted water until tender. It took me about 30 minutes to do this.

Boil the eggs, peel them, separate the whites from the yolks.

Drain the liquid from canned fish, remove large bones and mash the fish with a fork.

Peel the onion and chop very finely. I took a red lettuce onion, but you can take a regular onion.

Put the first waffle cake on a dish or cutting board. Let's put a mesh of mayonnaise on it. You can simply spread mayonnaise with a spoon, but the layer should be very thin.

Put half of the canned fish and half of the onion on the first cake, spread evenly.

We cover the fish with a second waffle cake, grease it with mayonnaise. Grate half the norm of carrots on a coarse grater, evenly distribute it over the cake.

Fourth cake, mayonnaise. Put the fish and onions back in.

Fifth cake, mayonnaise, carrots.

Sixth waffle cake, mayonnaise. Put on it grated cheese on a coarse grater.

We put the seventh cake and put our hands on its surface. Thus sealing the previous layers. Lubricate the last layer with mayonnaise and rub the yolk on a fine grater on top. The yolk will also serve as a decoration for the cake. Also, the cake can be decorated with any greenery.

We will remove the cake from waffle cakes in the refrigerator for soaking for several hours, and preferably at night.

Remove the soaked cake from the refrigerator and cut into portions with a sharp knife. Can be served at the table.

Recipe 7: Canned Fish Snack Cake

Everything is done simply and elementarily, the main thing to remember is that such a cake is quickly eaten, so you can cook two servings at once, so that for sure each of the guests gets the most delicious and tasty piece. I am happy to share with you my proven recipe for a snack cake from waffle cakes.

  • wafer cakes - 1 pack;
  • processed cheese - 100 grams;
  • canned fish - 200 grams;
  • carrot - 1 pc;
  • white onion, onion - 1 pc;
  • chicken egg - 1 pc;
  • mayonnaise - 150 grams;
  • fresh dill - 1 bunch.

I spread the waffle cake on a dish, water this cake with mayonnaise.

I distribute the vegetable layer on top: cooked in advance and already cooled, peeled carrots and onions, cut into long strips. I rub the carrots through a grater, and I scald the onions with boiling water in advance so that the bitterness is gone.

The next type of filling will be fish. I mix canned fish with boiled egg and mayonnaise.

I spread the fish filling on the next waffle layer. It is juicy, so the cake is quickly soaked.

I repeat again all the cakes, all the fillings in the same sequence. A beautiful and attractive snack cake is formed.

To make it more decorative, I chop all the dill and sprinkle the sides of the cake with it. I make a beautiful green fence.

I decorate the cake with flowers from boiled carrots. There was a beautiful presentation.

I let the cake soak for 15 minutes in the refrigerator, and then serve it to the guests as soon as possible. It is not necessary to soak longer, because wafer cakes are thin in themselves and mayonnaise soaks them very quickly.

Recipe 8: Layer Cake with Fish (Step by Step)

Surprise your guests with a delicious snack cake that is very easy to prepare.

  • 3 boiled eggs
  • 1-2 onions
  • 200 ml. water
  • 3 tbsp vinegar 9%
  • 1 b. canned fish in oil
  • 2 processed cheese
  • 1-2 garlic cloves
  • mayonnaise
  • puff pastry without yeast

Bake puff pastry.

Peel the onion and cut into quarter rings. Pour the onion with water, adding vinegar. Let it brew for 30 minutes. Then drain all the liquid from the onion.
Put the first cake on a dish. Make a grid of mayonnaise on top.

Put boiled eggs, grated on a coarse grater. Add pickled onion on top.

Cover generously with mayonnaise. Next, lay the third cake and make a mayonnaise mesh. Grate processed cheese, add garlic, passed through a press and 2 tbsp. mayonnaise. Mix everything well. Spread the cheese mixture on top of the third cake.

Top with mayonnaise. Next, put the fourth cake, covering it with mayonnaise on top. The last fifth cake, which was baked last and has an uneven shape, grind to the state of large crumbs. Grease the sides of the cake with mayonnaise and sprinkle with crumbs obtained from the fifth cake. Place the cake in the refrigerator overnight.

Recipe 9: Hearty Fish and Cheese Cake

A very soft, tasty snack cake.

  • herring: 1 piece
  • mushrooms: 300 g (champignons)
  • bow: 2 pcs
  • carrots: 300 g
  • mayonnaise: 300 g
  • hard cheese: 60 g
  • greens: bunch
  • salt: a pinch
  • ground black pepper: a pinch
  • waffle cakes: 7 pcs

Wash the mushrooms, cut into pieces and fry with finely chopped onion (1 pc) until tender. Salt and pepper.

Boil and peel carrots.

Clean the herring from skin and bones.

Grind herring and 1 onion in a blender. Add 2 tbsp. mayonnaise. Mix.

Also chop the carrots. Mix with 1.5 tbsp. mayonnaise.

Grind the finished mushrooms in the same way in a blender and mix with 1 tbsp. mayonnaise.

Assemble the cake, distributing the filling evenly.

  • 1st cake - half of the herring mass.
  • 2nd cake - half of the mushrooms.
  • 3rd cake - half a carrot.
  • 4th cake - herring.
  • 5th cake - mushrooms.
  • 6th cake - carrot.

Lubricate the top cake with mayonnaise (1-1.5 tablespoons) and sprinkle with grated hard cheese and chopped herbs. Let the snack cake brew (preferably at least a day).

Recipe 10: Canned Fish Snack Cake

With this recipe, you can quickly prepare a delicious appetizer for the holiday table. The cake turns out to be puffy not only because the filling is located there in the appropriate order, but also because it is based on puff pastry cakes. You don't even need to spend extra time baking them (although if you want to do it yourself, then why not?). But hardly anyone wants to mess with baking, if ready-made cakes can simply be bought at a grocery store. For working housewives, and not only for them, semi-finished products from puff pastry have long become a reliable lifesaver. And making snack cakes with them is a pleasure.

  • 6 ready-made puff cakes;
  • 2 carrots;
  • 1 can of canned "Sardine in oil";
  • 3 eggs;
  • 2 onions;
  • 200 g of mayonnaise;
  • 100 g of cheese.

Take puff cakes (they are usually sold in a pack of 6 pieces). Put one cake on a tray or a large flat plate, grease well with mayonnaise.

Fry carrots and onions in sunflower oil, cool and distribute half of the fried vegetables in an even layer over the surface of the cake.

Boil eggs, peel and cut into cubes. Lubricate the next cake well with mayonnaise and lay out egg cubes.

Remove fish pieces from oil, remove large bones and mash with a fork. Put the fish mass on the next mayonnaise-lubricated cake.

Put the remaining fried carrots and onions on the fourth cake. Cover with the next cake, grease the top with mayonnaise and sprinkle with grated cheese.

Grind the last, sixth cake with your hands to form large crumbs.

Grease the sides of the cake with mayonnaise. Sprinkle crumbs over the top and all sides of the cake.

Decorate the surface of the snack cake at your discretion, you can use pomegranate seeds or herbs. Put the puff cake with canning in the refrigerator for a couple of hours (it is advisable to leave it overnight so that it is better soaked). If you want to reduce the time required to soak such a cake, you need to hold each of the cakes over the steam for several seconds before spreading the filling on it - this will somewhat soften the dryish puff cakes.


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