Fish napoleon snack - original cold appetizer and decoration of any table. Cooking this snack cake takes only half an hour.
An important feature of this dish is also the fact that you can (and even need - it will only be better!) To cook on the eve of the day when guests come to you and you serve it on the table - the time factor before a big reception of guests sometimes plays a crucial role in drawing up the menu and choice of dishes. And this snack cake is easy to transport, just by putting it in a bag if you are going to a club party, where everyone brings some food.
Need to:
- Puff cakes (as for the Napoleon cake) - 3 pieces. The easiest way to buy ready-made, which we usually do (in the package is usually 4-6 cakes, depending on the manufacturer, size ready-made cakes may also be different, we came across rectangular about 18x22 cm and square about 20x20 cm and 23x23 cm). You can buy ready-made puff frozen dough and bake cakes yourself, following the instructions on the package (remembering that the cakes must be the same size).
- Chicken eggs - 4-5 pieces
- Canned "Natural Salmon" or "Natural Salmon" - 1 can weighing 245 grams or 2 cans of 185 grams each
- Cheese (any for your taste, hard enough to rub it on a grater) - 200 grams
- Garlic - 2-3 cloves (can be without it, but the taste will be less piquant)
- Mayonnaise - about 6 tablespoons "with a hill"
- Dill - 1 bunch (40-50 grams) on request
- Tomato - 1 piece (optional, to decorate the cake)
Cooking:
Once again, we remind you that making a snack cake is better the day before, so that the cakes can soak in mayonnaise and become soft.
Eggs need to be boiled in advance and cooled (to cool faster, pour boiled eggs with cold water or leave the saucepan with eggs under running cold water for 5-10 minutes).
We take a flat dish or a tray of a suitable size and put the first cake on it (carefully and carefully: puff pastries are fragile and break easily!).
Eggs (already boiled and cooled) are cleaned from the shell and three on a large grater in a bowl. Add there 2 tablespoons of mayonnaise and mix.
Put the resulting egg-mayonnaise mass on the cake and gently spread it with a spoon and spread it evenly over the entire surface of the cake. Top cover with the second cake plate.
Open the tin can with the fish, put the fish in the empty bowl (wash the bowl in the cooking process is not necessary!). Pour in about half the sauce from the can. Slices of pink / salmon are carefully divided along the ridge and removed and discarded the ridge and large bones. It does not matter if the small bones remain: they are soft enough and will be torn apart “into dust”. Mash the fish with the convex side of the fork (turning the fork teeth up) to the state of a homogeneous fish porridge, add one tablespoon of mayonnaise, mix.
We spread the resulting mass on the second cake and evenly distribute it across its surface. We cover with the third cake.
In the empty bowl three on a large grater cheese. Add garlic, peeled and passed through a special crush, to the cheese (if you do not have garlic crusher, you can chop the garlic very finely with a knife or grate it on a fine grater). Add 3 tablespoons of mayonnaise, mix everything. We spread the resulting mass on the third cake and spread it evenly with a spoon across its surface.
If you want to use dill (and we highly recommend it to you!), Then you need to wash it in advance and let it dry. Then we cut off and discard the stalks, stick the rest of the dill fine (by the way, all this can be done long before preparing the Napoleon snack: the cut dill is well stored in the refrigerator in a small container with a lid for several days). Sprinkle with crumbled dill our cake on top.
Now our fish napoleon snack is ready. Carefully shove the tray with the cake into a plastic bag of a large size so that the open side of the bag could be tucked under the bottom of the tray: we need the air not to flow to the cake and the cake does not wind. Cake package put in the fridge. The next day, take the cake out of the refrigerator 1.5–2 hours before the guests arrive, so that the cake warms to room temperature (do not remove them from the package until the guests arrive). Before serving, you can decorate the snack cake with slices of tomato. That's all: cut the fish napoleon into pieces and lay out on plates.
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Puff cakes - a universal invention, of which you can cook both sweet and savory dishes. This snack cake will serve as a festive table decoration. We will make the filling of canned fish, boiled eggs and roasted carrots with onions.
By the way, it is not at all necessary to use ready-made cakes for such a cake, especially non-yeast, any hostess can easily make. At the end of the recipe, you can watch a video on cooking quick puff pastry, which is suitable for any baking.
To make a puff pastry cake, you will need:
- 2 carrots,
- packaging ready puff cakes,
- 2 bulbs,
- 3 eggs,
- 0.5 cans of canned "Sardine in oil",
- 150 g of mayonnaise (can be used),
- for decoration - a bunch of green onions,
- 2-3 tablespoons sunflower oil.
How to cook a canned fish cake snack:
1. Peel the carrots and grate them, put them into a heated frying pan with butter, and fry a little.
2. Then add chopped onions and fry everything together until done.
3. A jar with canned fish open, remove pieces of sardines from the liquid and remove large bones.
4. Mash the pieces of fish with a fork, adding a little liquid from a tin can.
5. Boil eggs, peel and cut into cubes.
6. So, all the components of the filling for the future cake are prepared: canned fish, carrots with onions, boiled eggs and mayonnaise.
7. Put a layer of puff on a flat plate, brush with mayonnaise, put half of the roasted vegetables.
8. Put the second cake, smear with mayonnaise and distribute half of boiled eggs on its surface.
9. Filling for the next cake will serve canned fish. It is best to make one layer of sardines and two layers of eggs and vegetables, as an excessive amount of canned food can kill all tastes.
10. On the remaining cakes to decompose the remaining stuffing, do not forget to coat each of them with mayonnaise. Cover the topmost crust and sides of the cake with mayonnaise and sprinkle all the crumbs from the cakes (they often come packaged with ready-made puff cakes, but if there are no crumbs, you need to crush your hands with one layer of cake).
11. Allow the snack puff cake to soak in the fridge for about 12 hours, garnish with chopped fresh green onions before serving.
The recipe for savory cake with canned fish was prepared by Elena Selyun.
And now the promised video of making quick puff pastry:
For this fast and simple recipe get about 2 kg yeast-free puff pastry. The recipe from Emma's grandmother, the dough turns out great. Be sure to try!
Ingredients: wheat flour - 1 kg; cream margarine or butter - 4 200 gram packs; 2 eggs, 5% vinegar - 2 tables. spoons; salt - teaspoon, cold water - 0.5 l.
Snack Napoleon from ready-made cakes - wafer, puff, etc. - this is something that just cook and eat deliciously. Today we will go through the fillings for snack cakes, but what to do with the cake, we will figure it out!
It all depends on the imagination of the cook: puff cakes can be shifted to everyone that falls on the soul. Moreover, each layer can be different, as long as the ingredients you use are combined with each other.
Filling with canned fish
This cake consists of several shortcakes and contains several fillings (each cake is coated with its own filling).
cheese - 100 gr.
canned fish in oil -1 bank
eggs-4 pcs.
mayonnaise.
Stuffing 1: Grate the cheese on a large grater, add mayonnaise 3 tbsp. spoon and mix well.
Stuffing 2: Put canned food in a bowl and mash with a fork. Excess fluid must be drained.
Stuffing 3: Finely chop eggs, salt and adding mayonnaise- mix. 
Now we start to collect the cake. On the cake lay out the filling 1. Well flatten with a spoon. 
Top cover with the second cake. Spread on it the filling 2. Smooth out with a spoon on the surface. 
Cover with the third skin. Spread the stuffing on it 3. Smooth out with a spoon and cover with the fourth crust. 
To smear mayonnaise on top and sides of the cake. 
The fifth cake should be crumbled in a separate bowl. Sprinkle the cake with the obtained crumb from the sides and from the top. The cake must be soaked. It is better to cook it on the eve of the celebration. And before serving, decorate it with greens.
Vegetarian stuffing
salad red onion 1 pc
garlic 2-4 cloves
cream cheese 300 gr
greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr
chicken egg 1 pc
1/2 head of young cabbage
greens: dill, parsley on 1 bunch
vegetable oil
salt, pepper, ground to taste
Do not feel sorry for the greenery, it is she who gives the aroma, and fresh garlic - piquancy.
Fry the finely chopped onion in a frying pan, add the chopped cabbage and all the greens. Salt and pepper to taste, simmer over low heat until cooked. At the very end of stewing (for 1-2 minutes) add chopped garlic and cheese. Thoroughly mix the filling for the snack cake.
Lubricate all cakes rich filling and lay on top of each other. Cover with cling film and refrigerate for 12-14 hours to soak the cakes. Before serving, grease, if left, with filling and sprinkle with crumb from the cake layers.
Stuffing with mushrooms
Champignons - 500 g
White onion - 400 g
Sunflower oil - 80 g
Sour cream - 4 tbsp. l
Hard cheese - 100 g
Salt (to taste) - 0.5 tsp.
Allspice (to taste) - 0.25 tsp.
Cut the onion into strips.
Cut the mushrooms.
Fry the onions in butter.
Add mushrooms, stir. Fry over high heat until tender, salt and pepper to taste.
Mushrooms mince.
Smear cakes with mushrooms.
Smear the top pita bread and edges.
Grate the cheese on a fine grater, spread evenly over the surface and edges.
Put in a preheated oven to 180 degrees only so that the cheese melted, no need to bake.
Eggplant filling
Eggplants 5 pcs.
cheese 250 g
mayonnaise 200 g
green 100 g
garlic 3 pcs.
tomatoes 5 pcs. 
Cut eggplants into rings 1 cm thick, salt and leave for 15 minutes, then squeeze and fry. Put on a napkin to remove excess oil.
Greens and garlic finely chopped and mixed with mayonnaise. Cut tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.
Getting to the assembly of the cake. First lay the cake, lubricate with mayonnaise, then smear eggplants with mayonnaise, lubricate tomatoes with mayonnaise, sprinkle with grated cheese, then repeat. The last should be a cake that we smear with mayonnaise, sprinkle with cheese and decorate with basil sprigs.
Napoleon with chicken
½ boiled chicken breast
200 g frozen champignons
1 large carrot
1 large onion
0.5 cups chicken broth
10 g butter
vegetable oil for passerovka
40 g of hard cheese like Poshekhonsky or Dutch
200 g of mayonnaise
Clean and wash the onion. Finely chop the fourth part, cut the remainder into larger pieces. 
Flesh chicken scroll through the meat grinder. Finely chop the onion in vegetable oil until golden brown. 
Add butter, salt and minced meat to the pan. Stir the ingredients, pour the broth into them and bring the filling to a boil. Extinguish over low heat under the frying pan lid for 15-20 minutes. The minced chicken should have a slightly dark color. 
Thaw the champignons, fold to a colander and squeeze the water well. Cut into small slices and fry in vegetable oil along with half the remaining onions. Connect chicken stuffing with fried mushrooms. 
Peel and wash the carrots, grate on a large grater. Save with the second half of the onion.
Grate the cheese on a fine grater.
Crush one crusty crust into crumb: by hand (using a potato masher) or in a blender. 
Before laying on the cake layers, grease them from both sides with a thin layer of mayonnaise. After that, you can begin to collect the cake, distributing the filling in small groups on each layer. 
Collect snack cake, sandwiching cakes with fillings in the following order:
1 cake - half minced chicken with mushrooms;
2 cake - a layer of grated cheese, browned vegetables;
3 cake - the second half of minced chicken with mushrooms.
Cover the cake with the last crust and sprinkle with the crumbs on top. 
Leave the dish at room temperature for 3-4 hours - so that the cakes are soaked with mayonnaise, then cut into portions and serve to the table.
Recipe 6: Snack Napoleon with Bee Fish
2. Medium carrots - 3pcs.
3. Onions - 3pcs.
4. Eggs - 5pcs.
5. Cheese - 150-200g. (I took an orange “cheddar”)
6. Canned fish in oil "Tuna" - 250-300gr.
7. Mayonnaise
8. salt
9. vegetable oil
10. some parsley for decoration
11. Pitted olives and olives for decoration
Cakes slightly smeared with mayonnaise. Pull tuna out of butter and mash with a fork, add a bit of mayonnaise.
In a small amount of oil fry separately carrots, onions separately.
Add some mayonnaise to carrots and onions. Grind the yolk with mayonnaise.
Protein grind with mayonnaise. Grate the grated cheese and mix with the mayonnaise. Each stuffing, except for tuna and cheese, a little salted. 
To put the filling on the cakes in this order: (to form a "cake")
1 cake: tuna
2: carrots
3: bow
4: yolk
5: protein
6: Put the cheese on top of the last cake.
Cut olives and olives into rings and lay them out alternating in color to a cheese “glade” in the form of bees. The antennae of bees are made from small pieces of olives. Wings - from parsley leaves. “Cake” give soak.
Note for home baked cakes:
The edges of the cake layers may turn out to be uneven, therefore after forming the “Cake” and its impregnation it is necessary to cut its edges with a sharp knife (to level).
Recipe 7: Napoleon Snack Cake with Salmon
200-250 grams of cheese
200 grams of lightly salted salmon (smoked) can also be used
3 hard boiled eggs
2 tablespoons of light mayonnaise
small bunch of green onions
bunch of dill
Grate eggs, mix with green onions and mayonnaise.
Smear cakes with cream cheese and lay out the stuffing: one layer - salmon with dill, the second - eggs with onions and mayonnaise.
Make as many layers as you see fit. Cover the top cake with cheese and sprinkle with crumbs. Put a napoleon snack cake in the fridge for a few hours, perfect for the whole night.
Recipe 8: Napoleon Snack Stuffing with Chicken Liver and Smoked Chicken
300 grams of chicken liver
1 onion
1 small carrot
tablespoon of olive oil
2 smoked breasts
1 fresh cucumber
a handful of prunes
several walnuts
4 tablespoons of light mayonnaise
salt, pepper to taste
Fry the prepared chicken liver in olive oil with onion and grated carrots, salt and pepper to taste. Cool and chop in a blender.
Chicken breasts, cucumber and prunes cut into thin strips, season with mayonnaise and mix.
Dry the nuts in a dry frying pan and chop lightly.
Lay the liver pate on the bottom cake, cover with another cake, put the chicken breast, cucumber and prune salad, etc. Alternating the filling, make as many layers as we see fit.
Ready napteon snack cake should be left in the refrigerator for several hours.
And also Napoleon Cake Fillings
Fish stuffing
Fish can be any, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if very dry, mix with a spoon of sour cream) + tomato paste + finely chopped olives (optional).
Avocado Filling
Pulp ripe avocado mash with a fork, mix with cottage cheese + tobasko sauce + lemon juice + finely chopped greens (green onion, dill).
Egg stuffing
Beat eggs well with curry. Fry like scrambled eggs on butter. We salt, we pepper. Remove from heat, mix with grated cheese and greens.
Stuffing from carrots and champignons
Mushrooms cut into thin slices, fry with finely chopped onion. Drain carrots, mix with mushrooms, add sour cream and stew over low heat for 3 minutes. If it is thick - add more sour cream or some water.
In general, the options of fillings for napoleon snack weight:
1. Grated hard cheese with mayonnaise and garlic.
2. Any salad - crab, Olivier, meat, from squid ...
3. Herring with grated boiled beets and mayonnaise.
4. Cheese with cottage cheese, garlic, dill and butter.
5. Smoked fish with grated apple and dill.
6. Red fish with a slice of lemon.
7. Liver pate classic or with mushrooms.
8. Any canned fish - sprats, sardines, saury, salmon.
9. grated roasted carrots with mayonnaise and garlic.
10. Tuna with boiled egg and greens.
11. Crab sticks with grated cheese and mayonnaise.
12. Shrimps with egg and mayonnaise.
13. Mushrooms, fried with onions, grated egg in them.
14. Potatoes with mashed onions, parsley, vegetable oil.
15. Ham with horseradish and parsley.
16. Herring oil.
17. Forshmak or hummus ...
Agree to festive table I want to make something so unusual and tasty so that the guests are happy. I propose to cook a delicious snack napoleon cake with canned fish or salmon and more step by step recipe with photo. This dessert will be enjoyed by you as well as by your guests and loved ones, everyone will be satisfied and full.
In my recipe, I use kosherva fish, but you can always replace it with any salty fish and make a snack of salmon and even herring.
How to make a napoleon cake snack with canned food
Products
- Puff pastry - 800 grams
- Eggs - 4 pcs (boil)
- Cheese - 200 grams
- Carrot - - 2 pcs.
- Canned fish - 1 can (or salmon)
- Mayonnaise
Step-by-step recipe for cooking fish snack cake
How to cook quick puff pastry in 15 minutes:
To make this snack cake, we need puff pastry. You can buy it in the store ready. And you can cook yourself. If you do not want to mess around with dough, you can buy ready-made puff cakes in the store.
I use in my recipe purchased puff pastry, which must be divided into 4 parts and roll each part into a flat layer. To make the cakes the same, you can cut them in shape. If you want, you can attach a round plate to the rolled out dough and cut the dough in a circle. Roll out the dough to prick with a fork so that it does not swell strongly during baking. 
We bake cakes in an oven preheated to 180 ° C for 5-7 minutes (until golden brown). 
Peel the onions and carrots. Cut the onion into small pieces, grate the carrot and fry until cooked. 
Grate cheese and eggs on a coarse grater, add mayonnaise, mix. 
Mash fish from canned food with a fork, add a bit of mayonnaise and stir. If you use salted salmon, or other fish, then cut it into small pieces. 
The first cake grease with mayonnaise. We spread the fried onions with carrots and evenly distribute. 
We cover with the second cake layer, on which we spread the filling of cheese and eggs. 
Again, cover the cake, which we grease with mayonnaise and lay out the fish. 
Cakes, as a rule, are sweet, dessert dishes. The principle of applying layers of cream on baked layers of dough is very convenient and in cases where the "cream" is prepared from unsweetened products. It turns out, in fact, a multi-storey sandwich, although to call it such a miracle culinary art - language does not turn.
General principles for making wafer and puff pastry snack cakes
The basis of snack cakes can be both puff and wafer cakes. Any type of billet can always be purchased ready-made. Puff cakes for snack cake "Napoleon" better bake yourself.
When purchasing ready-made blanks, pay attention to their appearance and quality, they should be of uniform color. Immediately set aside burned and soft, they cannot be used. When unpacking, pay attention to the smell, fresh semi-finished products will not smell like old oil.
When forming a snack cake from waffles, you can use colored blanks, they will add a snack of originality, but they will not change the taste.
Filling for such cakes can be any single product or specially prepared filling. Waffle cakes and puff for a snack of Napoleon cake can be layered with browned vegetables, mushrooms, herring forshmak, crab sticks, boiled eggs, boiled chicken meat. Such snack foods do not require additional processing after formation. When used for the filling of raw minced meat, the cake is necessarily baked in the oven.
Before you put on the cakes filling them necessarily smeared with mayonnaise or sour cream. If the desired product can be applied to a layered billet with a thick layer, the wafers are only slightly smeared. A thick layer quickly soak the billet, and snack waffle cake will lose in taste.
Cakes make out the fresh greens crushed on a grater cheese or a crumb prepared from wafers. Snack cake "Napoleon" after cooking must be placed in a refrigerator for a couple of hours so that it is well soaked.
Snack cake "Napoleon" with chicken and mushrooms
Ingredients:
Wheat flour - 200 gr .;
100 gr. quality margarine;
Tablespoon sugar;
Half a spoon of fine evaporated salt;
100 gr. sour cream;
Small spoon ripper dough.
In the filling:
Boiled chicken breast - 200 gr .;
Onion head;
A jar of marinated, mild champignons;
Two boiled carrots;
Sweet peppercorn;
Two boiled eggs;
Mayonnaise;
Three cloves of garlic;
Cooking method:
1. In a bowl of the appropriate volume, sift flour. Pour the ripper, salt with sugar, mix.
2. Put the softened butter to the flour and, kneading with a fork, mix everything well. Add sour cream, knead the dough and, placing in a bag, put to cool in the refrigerator.
3. Prepare the mushroom filling. Chop onions, cut the mushrooms into slices, and boiled breast in small pieces, slightly larger.
4. Over low heat in warm vegetable oil, lightly fry the onion (2-3 minutes), then put the mushrooms and continue heating, stirring occasionally, so as not to burn. After all the moisture is gone, put the chicken pieces to the mushrooms, add the finely chopped garlic. Season the mushroom stuffing with spices, lightly salt and heat over low heat for about a minute.
5. For two minutes, put bell pepper in the microwave, then gently remove the skin from it and finely chop the flesh.
6. In separate bowls on a medium grater, rub the carrots and eggs. Add to them a clove of garlic, pressed through the press. Stir.
7. Divide the dough in the cold into seven pieces and roll them into thin circles. Be sure to flush the surface of the table with flour, otherwise the dough will stick.
8. Placing a dry frying pan over medium heat, bake cakes. So that the blanks do not bubble, pierce a couple of times with a fork. Turn when the bottom is lightly browned.
9. Gradually covering the cooled cakes with mayonnaise, collect the cake. Put the mushroom stuffing on the first smeared billet, on the second egg, and on the third carrot. Then repeat the layers.
10. Dust the remaining crust into the crumb and sprinkle with the mayonnaise-coated top crust and sidewalls.
Snack Cake "Napoleon" stuffed with mushrooms and liver pate
Ingredients:
A pound of puff pastry;
300 gr. fresh small champignons;
Small onion head;
Three boiled eggs;
Cheese "Russian" - 200 gr .;
Large carrot;
Sweet cream half-packs;
150 gr. boiled ham;
A pound of chilled chicken liver;
Medium fatty sour cream - 150 gr .;
Six tablespoons of "light" mayonnaise;
Three spoons of spicy mustard.
For registration:
Finely chopped dill;
Three small tomatoes;
One boiled egg yolk.
Cooking method:
1. Remove the dough from its packaging and wait until it thaws well. Then divide into four parts and roll out in thin layers no more than half a centimeter thick. Putting dough layers on a dry baking sheet, bake cakes. Baking time when heated to 180 degrees usually does not take more than a quarter of an hour. Focus on the color cakes, they should only redden slightly.
2. Boil the liver in lightly salted water until cooked. Pre-rinse it well with cold water and remove all excess: films, fat and gallbladders, if any.
3. Grind the cooled liver on a meat grinder. Immediately add to it the softened butter, season with spices and mix.
4. Grind the ham with a blender and, mixing with sour cream, season with ground pepper.
5. Coarsely grate the carrot. Mushrooms with onions cut into slices. Put the chopped components in a pan with vegetable oil, mix and fry until softened.
6. In a separate bowl on a large grater, rub the boiled eggs. One yolk set aside for decoration. In the same way, chop the cheese, add four spoons of mayonnaise to it, add all the mustard and mix.
7. First puff pastry, spread the remaining mayonnaise and spread the mushroom filling evenly over it. Cover with a second crust, which cover the ham and smetannoy mass. On the third layer laid on top thinly apply the prepared liver pate, and the last, the fourth, spread with half the egg-cheese sauce.
8. Align the sides of the snack cake with the remaining sauce, and place it in the refrigerator for twelve hours.
9. After that, decorate the surface of the cake. Put a tomato out of the halves and place the crushed yolk in its center. Sprinkle everything, except the flower, with finely chopped greens.
Snack cake "Napoleon" on the finished puff pastry with fish
Ingredients:
Six puff cakes;
Two small boiled carrots;
Boiled chicken eggs - 3 pcs .;
A jar of canned fish in oil;
250 gr. good mayonnaise;
140 gr. cheese with smoked salmon flavor.
Cooking method:
1. Put the fish out of the jar on the plate, gently break the pieces, remove all the bones, and mash the flesh with a fork. Add some oil from the jar, mix.
2. Grate a carrot using a large grater and mix it with a small amount of mayonnaise, adding garlic crushed with a press.
3. First crust with mayonnaise, put a thin layer of fish on it, taking only half.
4. Cover with a second billet on which to place the carrot. Mayonnaise is not necessary to apply, as it is already in the filling.
5. Apply mayonnaise on the third crust with a thin layer and rub the eggs over it with a large grater.
6. Lay the top of the fourth billet, too, promazhat mayonnaise and evenly apply the remaining fish.
7. Last, fifth, crust and sides of the cake snack grease curd cheese. Mash the remaining puff pastry crumb, sprinkle over the surface of the cake and place it in the refrigerator overnight.
Wafer Cake Snack Cake with Crab Sticks - Festive
Ingredients:
Packaging round wafer blanks;
Canned "Sardines in oil" - 250-gram can;
200 gr. crab chilled semi-finished products (chopsticks);
One large, fresh cucumber;
Five processed cheese;
Onion feathers, fresh dill and parsley - to taste;
A few plates of pickled ginger.
Cooking method:
1. Remove pieces of flesh from canned food and chop them well with a knife or fork, carefully selecting all the bones. If the filling seems dry, add a little oil from the can.
2. Cream Cheese rub in medium chips, add chopped garlic. Season with mayonnaise and mix, the cheese filling should not be dry, otherwise it will not work to smear.
3. Cut the crab sticks into small pieces. Chop the greens, after removing the coarse stems.
4. Place one of the wafer blanks on the dish, put mayonnaise on it with a thin layer and distribute the fish evenly over it. Spread the second wafer layer on top with cheese filling.
5. Lubricate the next, third waffle plate with mayonnaise and sprinkle with finely chopped greens.
6. After placing the fourth blank, lightly press it down with your hands so that the green will settle. Coat the surface with mayonnaise and spread the crushed crab sticks on top.
7. Cover the cake with the last wafer layer and only slightly smear it with mayonnaise, grabbing the sides of the cake.
8. Sprinkle with chopped onion on top, cut the cucumber into thin ringlets and garnish with halves of the sides. From the plates of ginger form roses, place the flowers in the center.
Herring, snack cake made of wafer cakes
Ingredients:
Six wafer beds;
200 gr. salted herring fillet;
Two medium onions;
200 gr. "European" or other very fatty mayonnaise;
100 gr. a little dried "Dutch" cheese;
A small bunch of fresh greens;
Two boiled carrots;
300 gr. champignons, fresh.
Cooking method:
1. In vegetable oil, fry the onions with the onions, let them cool slowly and beat with a blender.
2. In the same way, chop the herring with onions, then boiled carrots.
3. Collect snack cake. Put the part on the first wafer layer herring stuffing, top with mayonnaise and cover with a second plate.
4. Spread half the mushroom filling evenly over it and grease it too, then cover with the next billet. Put a piece of carrot, a layer which also grease. Repeat layers.
5. The last layer - carrot, grease and mayonnaise, then generously sprinkle with chopped cheese on a grater.
6. Decorate with finely chopped greens and place in the refrigerator for an hour to soak.
Snack cake made of wafer cakes with minced meat (in the oven)
Ingredients:
Wafer wafer packaging;
400 gr. meat, low-fat minced meat;
A raw egg;
Small onion head;
150 gr. Cheese, variety "Kostroma";
Vegetable oil for frying;
Unsharp spices;
20% sour cream - 200 gr;
Mid-size carrot.
Cooking method:
1. Chop the onion into medium-sized slices, chop the carrot with a large grater. Transfer the vegetables to the frying pan with vegetable oil and place them to sauté over medium heat.
2. While the vegetables are fried, put the mince in a bowl and carefully mix in it. a raw egg. Do not forget to lightly salt and pepper.
3. Put fried vegetables in a separate bowl and let them cool well.
4. Place one of the wafer layers with sour cream, put a small part on it raw minced meat and evenly spread, smearing with a spoon.
5. Cover meat stuffing the next layer of waffle, smear with sour cream and put the fried vegetables.
6. Repeat in this sequence until you use all the wafer blanks. Smear sour cream last cake.
7. Move the snack cake on a baking sheet and place in the oven for half an hour at 180 degrees. Then sprinkle the surface with the chopped cheese and put it back into the oven. When the cheese melts and spreads well, you can get it.
Waffle and puff pastry snack cakes - cooking tricks and tips
So that in the recipes cakes are not soaked - mayonnaise or sour cream, as well as the filling itself, should not be liquid.
Pre-cooked snack cake from wafer cakes Store in the refrigerator, then it will not lose crispiness. “Napoleon”, on the contrary, leave for two hours on the table so that it is well soaked and only then put it in the refrigerator.
If for some reason a portion of the cake has broken, lay them in the middle of the cake. This will not affect appearance products.
For snack cakes, it is better to use square cakes, then they will be easier to cut into neat pieces.