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Salted mimosa cake

Salted mimosa cake, a fresh cake perfect for a summer meal that you can also leave prepared the night before. A real discovery this type of cakes or cakes that are made from such simple ingredients and they also like everyone.

The ingredients, basically the same as to make any salad, that yes to present it in this way attracts much more attention. We will also make homemade mayonnaise with which will be much richer even especially if you have homemade eggs that give it a special color and flavor.

Salted

mimosa cake Salted
mimosa cake, perfect for when you have guests as it can be left prepared the night before.

Author:
Cuisine: Spanish
Type of recipe: Starters
Rations: 6-8
Preparation time:
Cooking time:
Total time:
Ingredients
For mayonnaise:
  • 1 egg at room temperature
  • 250 gr sunflower oil
  • 1 tablespoon of vinegar or a drizzle of lemon juice
  • salt to taste
For the cake:
  • 3 medium cooked potatoes
  • 1 pot grated carrots
  • 4 small cans of tuna
  • 4 boiled eggs
  • salt
  • pickled pickles (optional)
  • pickled scallions (optional)
Preparation
Mayonnaise:
  1. Put the egg, vinegar or lemon and salt in the jar, schedule 20 seconds at speed 6 without temperature.
  2. Add the oil slowly with the measuring cup placed in the lid until the mixture emulsifies calculate about 2 minutes at speed 6.
  3. Take out to a bowl and book in the fridge.
For salad።
  1. Grate potatoes on a grater and set aside.
  2. Drain the carrots well.
  3. Split the eggs to the middle and separate the whites from the yolks. Grate whites and yolks separately. Book.
  4. Drain and chop the pickles and scallions. Book.
Mimosa cake:
  1. Cover the bottom of a detachable round mold with half of the grated potato. Cover with mayonnaise.
  2. Now make a layer with the crumpled tuna. Here you can add the chopped chives.
  3. Cover with a thin layer of mayonnaise.
  4. Put another layer with the remaining potato, you can put the gherkins. Cover with mayonnaise.
  5. Now a layer with grated carrot, cover with mayonnaise.
  6. One layer of grated whites and another of mayonnaise.
  7. Finish by covering with a layer of grated yolks.
  8. Serve well cold.
Notes
I used a 20 cm pan
for mayonnaise I use that amount of oil because I want it to be less thick so that it spreads better.

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