Puff cakes appetizer with canned food. Napoleon cake from store cakes

21.08.2020

Snack cakes are different. Here are collected very interesting options with canned fish and various other additives. At the exit, you get wonderful cakes that delight with taste, juiciness and mouth-watering appearance. They will be a wonderful decoration for the table and will surprise your guests.

Canned food cake - general cooking principles

You can collect cakes from ready-made wafer cakes... They are great for this, there are a couple of such recipes below, but still the puff cake tastes best. You can buy ready-made puff cakes at the store, or you can take the dough, roll it out and bake it. Below it will be described in detail how to do this better so that there are no bubbles and nothing crumbles.

Used for filling canned fish... It can be pink salmon, tuna, saury and any other species. It is only important to take fish in your juice or in oil, in tomato filling the product is not good.

What else may be present:

Fresh and canned vegetables;

· crab sticks;

As in any festive salad, sauce is used to grease the cakes, basically it is a favorite of many mayonnaise. You can dilute it a little with sour cream. Snack cakes are always decorated on top. It is best not to do this right away, as the food will dry out, vegetables and herbs will wither. It is best to let the cakes soak and garnish just before serving.

Bread cake with canned food "Napoleon"

For this cake, you will need ready-made puff cakes. They are intended for sweet Napoleon, but do not contain granulated sugar. These cakes are sold in the grocery store. You need a large jar for the filling canned pink salmon.

Ingredients

4 puff cakes;

2 carrots;

2 onions;

· Oil and herbs;

· 1 can of fish;

100 g of cheese.

Cooking method

1. You need to start cooking with vegetables, as they will take a little time to cool down. Chop the onion, lightly fry, then add the grated carrots to it. Cook over medium heat until softened. Cool it down.

2. Immediately boil the eggs, chop finely, but you can also grate, mix with vegetables.

3. Open the pink salmon, put it in a bowl and rub thoroughly with a fork along with the liquid. We shift to vegetables with eggs, stir thoroughly, and then taste. We add salt and other spices at our discretion.

4. Lubricate one cake with mayonnaise, put the filling on it, the third part should go. Then put one layer back on and repeat. And again we do exactly the same.

5. Cover with the last cake, just grease it on all sides, remove the cake for at least four hours and soak it.

6. Take the cake out of the refrigerator, apply a fresh layer of mayonnaise, then sprinkle all sides with fresh chopped herbs. Press a little with your hand so that it sticks. Top with grated cheese. We use whole branches of greenery for decoration. Egg pieces.

Tinned cake with canned food (with baked goods)

For such a cake you will need puff pastry from the store. The peculiarity is to use the product without yeast. Otherwise, the cakes will turn out to be very thick, and the cake will be crooked. This option is with eggs and boiled carrots.

Ingredients

400 g of dough;

2 carrots;

1 can of saury;

1 bunch of green onions;

· Spices to taste;

110 g of cheese.

Cooking method

1. We put the carrots to cook, it is best to cook the root vegetables in the peel. Cook eggs separately. And immediately proceed to the preparation of the cakes. We turn on the oven at 220 degrees.

2. The dough usually looks like a rectangle. We roll it out, take a long ruler or a centimeter tape, measure and halve the length first, and then the width. Cut the rectangle into four parts by drawing an intersecting cross.

3. Transfer the dough to baking sheets. We pierce all the cakes with a fork many times, the number of bubbles will depend on this.

4. We bake the cake layers at a high temperature so that they do not crumble. You also don't need to keep them in the oven for too long. As soon as they become a pleasant wheat color, take out and cool well.

5. Doing simple filling: Rub boiled carrots and eggs into a bowl, add chopped green onions and mashed canned food. Rub the third part of the recipe cheese with fine shavings and spread it too. We fill the filling with mayonnaise, stir and taste.

6. Lubricate the cakes, laying on top of each other, it is important that they cool down. Decorate the cake with grated cheese, leave it in the refrigerator to soak the puff cakes.

Tinned cake with canned food (with waffle cakes)

For such a cake with canned food, wafer cakes are needed, they are found in almost all grocery stores. For the filling, you need processed cheese and potatoes. You can use sausage cheese.

Ingredients

2 potatoes;

· 300 g of processed cheese;

· Wafer cakes;

1 bunch of dill;

· 1 can of canned fish;

0.5 onions.

Cooking method

1. Boil the potatoes and peel them, then rub them with the melted cheese into a large bowl. Add canned fish, rub thoroughly with a fork.

2. Chop half an onion. You can replace it with green onions, chop it finely too. Add to the filling, season with mayonnaise to make it look like a cream. The sauce may take less, it all depends on its thickness, as well as the amount of oil in the fish.

3. Grease a plate or flat dish in the central part with mayonnaise so that the cake sticks and the cake itself does not slip. Lubricate the first waffle layer with the filling, you don't need to apply a lot, we make a thin layer. We repeat until the filling ends. Covering the cake simple cake, and then cling film... We put in the refrigerator for two hours.

4. Take out, coat the cake with mayonnaise, sprinkle with dill, decorate to your liking.

Bread cake with canned food and crab sticks

To prepare such a cake, puff cakes are needed again. Either we buy them in the store, or we bake them ourselves from dough. You can see how to do this above. You can take any fish for the filling, but it turns out especially well with tuna, pink salmon.

Ingredients

200 g sticks;

200 g of cheese;

A clove of garlic;

· Four cakes;

· A can of fish;

0.3 liters of mayonnaise;

1 bunch of dill;

Cooking method

1. Cook the eggs. We clean and rub two in different bowls.

2. We release the sticks from the film, chop finely or rub too. We transfer to one bowl with eggs.

3. We open the fish, knead it, send it to a bowl with other eggs.

4. Rub the cheese into the third bowl, leave a little (about 50 grams) for decoration.

5. Season all three fillings with mayonnaise, additionally squeeze garlic into the cheese mass.

6. Lubricate one cake with a mixture of crab sticks, cover, apply the fish filling, and send the cheese mass to the last cake.

7. Top the cake with mayonnaise, cover with a mixture of cheese and chopped herbs. You can additionally decorate with chopped sticks, for example, lay out flowers from them.

Bread cake with canned food (tuna) and caviar

Another version of the cake with thin waffle cakes and canned fish. In addition, you will need caviar, you can take a simulated product.

Ingredients

1 can of tuna

· 4 puff cakes, as for the Napoleon cake;

160 g of cheese;

50 g of caviar;

Mayonnaise (how much it will take);

· 1 fresh cucumber.

Cooking method

1. Grate the boiled eggs, add a cucumber cut into small cubes.

2. Open a can of tuna, knead. If there is a lot of liquid, then it is better to remove part immediately. We shift the fish to the total mass.

3. Rub the cheese immediately, leave 3-4 spoons for sprinkling the sides of the cake, put the rest in the filling.

5. We collect the cake, smearing puff cakes fish filling.

6. On top of the cake just grease with mayonnaise, sprinkle additional cheese on the sides. Cover and put in the refrigerator for three hours.

7. We take out the cake, put the red caviar on top, serve the appetizer to the table.

Bread cake with canned food, olives and tomatoes

Highly interesting option cake made of cake layers with canned food. Tomatoes make the appetizer juicy, they go well with any fish, and olives add elegance to the appetizer.

Ingredients

1 can of pink salmon or other similar fish;

· 5 puff cakes;

2 tomatoes;

200 g of cheese;

3 boiled eggs;

1 bunch of dill;

1 can of olives.

Cooking method

1. Cut the tomatoes into neat circles and then in half into wedges. Grate eggs and cheese, mix with mayonnaise, this will be a cream for the cake.

2. Take the fish out of the jar, we don't need liquid, break the product into small pieces, you don't need to mix it with anything.

3. Cut half of the olives into slices, the rest will be used for decoration.

4. Lubricate one cake with the prepared cheese mixture, lay out the fish pieces, cover with a new cake. We grease it too, lay out slices of tomato and olives. Repeat the layer with fish and tomatoes.

5. Cover the last cake with mayonnaise. Let the appetizer soak, then sprinkle with chopped dill. Cut the remaining olives in half, spread on top.

· For decoration snack cake you can use only those products that are inside or are ideally combined with them.

· If the mayonnaise is liquid, it will drip from the cakes. You can thicken the sauce with finely grated cheese, but not add too much, otherwise the cake will soak for a long time.

· It is not necessary to add a lot of salt to the filling for the cake, as canned fish, mayonnaise, cheese and some other products already contain it.

Snack Napoleon from ready-made cakes - waffle, puff, etc. - this is something that is easy to cook and very tasty!

It all depends on the imagination of the cook: puff cakes can be shifted to everything that falls on the soul. Moreover, each layer can be different, the main thing is that the ingredients you use are combined with each other.

Recipe 1: Filling for a Napoleon snack cake with canned fish

This cake consists of several cakes and contains several fillings (each cake is coated with its own filling).

cheese - 100 gr.

canned fish in oil -1 can (I have saury)

eggs-4 pcs.

mayonnaise.

Filling 1: Grate cheese on a coarse grater, add mayonnaise 3 tbsp. spoons and mix well.

Filling 2: Put the canned food in a bowl and mash with a fork. The excess liquid must be drained.

Filling 3: Finely chop the eggs, salt and add mayonnaise - mix.

Now we start to collect the cake. Put the filling 1 on the cake layer. Smooth well with a spoon.

Cover with the second cake on top. Put the filling on it 2. Smooth with a spoon over the surface.

Cover with the third cake on top. Put the filling on it 3. Smooth with a spoon and cover with the fourth cake layer.

Coat the top and sides of the cake with mayonnaise.

The fifth cake should be crumbled into a separate bowl. Sprinkle the resulting crumb over the cake from the sides and from the top. The cake needs to soak. It is better to cook it on the eve of the celebration. And before serving, decorate it with herbs.

Recipe 2: Napoleon Puff Snack Filling - Vegetarian

red salad 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 1 bunch

vegetable oil

salt, ground pepper to taste

Do not feel sorry for the greenery, it is she who gives the aroma, and fresh garlic- piquancy.

Fry finely chopped onions in a pan, add finely chopped young cabbage and all the greens. Season with salt and pepper to taste, simmer until tender. At the very end of stewing (1-2 minutes) add chopped garlic and cheese. Stir the snack cake filling thoroughly.

Grease all the cakes with a rich filling and stack on top of each other. Cover with cling film and refrigerate for 12-14 hours to saturate the cakes. Before serving, brush, if left over, with the filling and sprinkle with crumb crumbs.

Recipe 3: Filling for a snack cake 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.

Chop the mushrooms.

Fry the onions in oil.

Add mushrooms, stir. Fry over high heat until tender, season with salt and pepper to taste.

Mushrooms mince.

Grease the cakes with mushrooms.

Grease the top pita bread and edges with sour cream.

Grate the cheese on a fine grater, distribute evenly over the surface and edges.

Put in a preheated oven to 180 degrees only so that the cheese melts, you do not need to bake.

Bon Appetit!

Recipe 4: filling for Napoleon's snack bar with eggplant

eggplant 5 pcs.

cheese 250 g

mayonnaise 200 g

greens 100 g

garlic 3 pcs.

tomatoes 5 pcs.

Cut the eggplants into rings 1 cm thick, season with salt, and leave for 15 minutes, then squeeze and fry. Place on a napkin to remove excess oil.

Finely chop the herbs and garlic and mix with mayonnaise. Cut the tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.

Let's start assembling the cake. First we put the cake, grease it with mayonnaise, then grease the eggplant with mayonnaise, grease the tomatoes with mayonnaise, sprinkle it with grated cheese, then everything is repeated. The last should be the cake, which we grease with mayonnaise, sprinkle with cheese and decorate with basil sprigs.

Recipe 5: Napoleon Chicken Snack Cake: Filling

½ boiled chicken breast

200 g frozen mushrooms

1 large carrot

1 large onion

0.5 cups chicken stock

10 g butter

vegetable oil for sautéing

40 g of hard cheese like Poshekhonskiy or Dutch

200 g mayonnaise

Peel and wash the onion. Finely chop the fourth part, cut the rest into larger pieces. Scroll the chicken flesh through a meat grinder. Simmer finely chopped onions in vegetable oil until golden brown.

Add butter, salt and minced meat to the skillet. Stir the ingredients, add the broth to them and bring the filling to a boil. Put out on minimal heat under closed lid pans for 15-20 minutes. The minced chicken should take on a slightly dark color.

Defrost the mushrooms, discard in a colander and squeeze the water well. Cut into small slices and sauté in vegetable oil along with half of the remaining onion. Connect chicken filling with fried mushrooms.

Peel and wash the carrots, grate on a coarse grater and sauté with the second half of the onion.

Grate the cheese on a fine grater.

Grind one puff crust into crumbs: manually using a rolling pin, potato grinder) or in a blender.

Before placing the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the pie, distributing the filling in piles on each layer.

Assemble the snack cake, sandwiching the cakes with the fillings in the following order: 1 cake - half minced chicken with mushrooms; 2 cake - layer grated cheese, sautéed vegetables; 3 cake - the second half of the minced chicken with mushrooms.

Cover the cake with the last crust and sprinkle with crumbs on top.

Leave the dish at room temperature for 3-4 hours - so that the cakes are soaked in mayonnaise, then cut portioned chunks and serve.

Recipe 6: Napoleon snack with bee fish

2. Medium carrots - 3 pcs.

3. Onions - 3 pcs.

4. Eggs - 5 pcs.

5. Cheese - 150-200 g. (I took the orange "Cheddar")

6. Canned fish in oil "Tuna" - 250-300g

9. vegetable oil

10.a little parsley for garnish

11.Olives and pitted olives for garnish

Lightly coat the cakes with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.

In a small amount of oil, fry the carrots separately, separately the onions.

Add a little mayonnaise to the carrots and onions. Grind the yolk with mayonnaise.

Grind the protein with mayonnaise. Grate cheese with straws and mix with mayonnaise. Each filling, except for tuna and cheese, add a little salt.

Put the filling on the cakes in this order: (form a "cake")

1 cake: tuna

2: carrots

4: yolk

6: Place the cheese on top of the last crust.

Cut the olives and olives into rings and lay out, alternating in color, on a cheese "meadow" in the form of bees. Make the antennae of the bees from small pieces of olives. The wings are made from parsley leaves. Let the "cake" soak.

Note for home baked cakes:

The edges of the cakes can turn out to be uneven, therefore, after the formation of the "Cake" and its impregnation, you need to cut off its edges with a sharp knife (align).

Recipe 7: Snack Napoleon 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 light mayonnaise

A small bunch of green onions

Bunch of dill

Grate eggs, mix with green onions and mayonnaise.

Grease the cakes with cream cheese and lay out the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.

Make as many layers as you see fit. Cover the top crust with cheese and sprinkle with crumbs. Put the Napoleon snack cake in the refrigerator for a few hours, ideally overnight.

Recipe 8: Filling for Napoleon's Snack with Chicken Liver and Smoked Chicken

300 grams of chicken liver

1 onion

1 small carrot

A tablespoon of olive oil

2 smoked breasts

1 fresh cucumber

A handful of prunes

Several walnuts

4 tablespoons light mayonnaise

Salt, pepper to taste

Fry the prepared chicken liver on olive oil together with onions and grated carrots, season with salt and pepper to taste. Cool and grind in a blender.

Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and stir.

Dry the nuts in a dry frying pan and chop lightly.

Put liver pate on the bottom cake, cover with another cake, put chicken breast, cucumber and prune salad, etc. Alternating the filling, we make as many layers as we consider necessary.

The finished Napoleon snack cake should be left in the refrigerator for several hours.

And more toppings for the Napoleon snack cake

Filling with fish

Fish can be any, but preferably in own juice(natural). Mash the fish with a fork. Mix with cottage cheese (if very dry, mix with a spoonful of sour cream) + tomato paste+ finely chopped olives (optional).

Avocado filling

Pulp ripe avocado mash with a fork, mix with cottage cheese + tobasco sauce + lemon juice + finely chopped greens (green onions, dill).

Egg filling

Beat eggs well with curry. Fry like scrambled eggs in butter. Salt and pepper. Remove from heat, mix with grated cheese and herbs.

Carrot and champignon filling

Cut the champignons into thin slices, fry with finely chopped onions. Simmer carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it is thick, add more sour cream or water.

In general, there are a lot of options for fillings for a Napoleon snack:

1. Grated hard cheese with mayonnaise and garlic.

2. Any salad - crab, Olivier, meat, squid ...

3. Herring with grated boiled beets and mayonnaise.

4. Cheese 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. Classic liver pate or with mushrooms.

8. Any canned fish - sprats, sardines, saury, salmon.

9. Grated fried carrots with mayonnaise and garlic.

10. Tuna with boiled egg and herbs.

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 ...

Cakes are usually sweet, dessert dishes... The principle of applying layers of cream on baked layers of dough is also very convenient in cases where the "cream" is prepared from unsweetened products. It turns out, in fact, a multi-storey sandwich, although to call it this miracle of culinary art - the language does not turn out to be.

General principles for the preparation of snack cakes from waffle and puff cakes

The basis of snack cakes can be both puff and wafer cakes. Any kind of blank can always be purchased ready-made. It is better to bake puff cakes for the Napoleon snack cake yourself.

When purchasing ready-made blanks, pay attention to their appearance and quality; they should be of a uniform color. Put aside burnt and soft ones at once, they cannot be used. When unpacking, pay attention to the smell, fresh semi-finished products will not smell unpleasantly of old oil.

When forming a snack cake from waffles, you can use colored blanks, they will add originality to the snack, but will not change the taste in any way.

The filling for such cakes can be any single product or specially prepared filling. Wafer cakes and puff cakes for the Napoleon snack cake can be layered with sauteed vegetables, mushrooms, herring forshmak, crab sticks, boiled eggs, boiled chicken meat... These snacks do not require additional processing after shaping. When using raw minced meat for the filling, the cake must be baked in the oven.

Before putting the filling on the cakes, they must be coated with mayonnaise or sour cream. If the required product can be applied in a thick layer to the puff blanks, then the waffles are only slightly coated. The thick layer will quickly soak the workpiece, and the snack waffle cake will lose its taste.

Cakes are decorated with fresh herbs, grated cheese or crumbs made from waffles. After cooking, the Napoleon snack cake must be placed in the refrigerator for a couple of hours in order to soak well.

Snack cake "Napoleon" with chicken and mushrooms

Ingredients:

Wheat flour- 200 gr.;

100 g quality margarine;

A tablespoon of sugar;

Half a spoonful of fine evaporated salt;

100 g liquid sour cream;

Small spoon of dough ripper.

In the filling:

Boiled chicken breast - 200 gr.;

Head onions;

A jar of pickled, mild mushrooms;

Two boiled carrots;

Sweet peppercorn;

Two boiled eggs;

Mayonnaise;

Three cloves of garlic;

Cooking method:

1. Transfer flour into a bowl of appropriate size. Pour in the ripper, salt and 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 put in a bag, put in the refrigerator to cool.

3. Prepare the mushroom filling. Chop the onion small, cut the mushrooms into slices, and boiled breast in small pieces, slightly larger.

4. On low heat in a preheated vegetable oil lightly fry the onion (2-3 minutes), then add 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 finely chopped garlic. Season the mushroom filling with spices, add a little salt and heat over low heat for about a minute.

5. For two minutes, put Bell pepper in the microwave, then carefully remove the skin from it and finely chop the pulp.

6. In separate bowls on a medium grater, grate the carrots and eggs. Add to them one clove of garlic, crushed by a press. Stir.

7. Divide the cold dough into seven pieces and roll them into thin circles. Be sure to sprinkle the surface of the table with flour, otherwise the dough will stick.

8. Place a dry skillet over medium heat and bake the cakes. To prevent the workpieces from bubbling, pierce a couple of times with a fork. Flip when the bottom is lightly browned.

9. Covering the cooled cakes with mayonnaise, collect the cake. Put the mushroom filling on the first missed blank, on the second eggs, and on the third carrots. Then repeat the layers.

10. Grind the remaining crust into crumbs and sprinkle the top crust and sides greased with mayonnaise with it.

Snack cake "Napoleon" stuffed with mushrooms and liver pâté

Ingredients:

A pound of puff ready-made dough;

300 gr. fresh small mushrooms;

Small onion head;

Three boiled eggs;

Cheese "Russian" - 200 gr .;

Large carrot;

Half a packet of sweet butter;

150 g boiled ham;

Chilled half a kilo chicken liver;

Medium fat sour cream - 150 gr.;

Six tablespoons of "light" mayonnaise;

Three tablespoons of hot mustard.

For registration:

Finely chopped dill;

Three small tomatoes;

One yolk boiled egg.

Cooking method:

1. Remove the dough from the 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. Transfer the dough to a dry baking sheet and bake the cakes. Baking time when heated to 180 degrees usually does not take more than a quarter of an hour. Focus on the color of the cakes, they should only slightly brown.

2. Boil the liver in lightly salted water until tender. Rinse it well beforehand. cold water and remove all excess: films, fat residues and gall bladders, if any.

3. Grind the cooled liver on a fine griddle of a meat grinder. Add softened butter to it immediately, season with spices and stir.

4. Grind the ham with a blender and, mixing with sour cream, season with ground pepper.

5. Grate the carrots with a coarse grater. Cut the mushrooms and onions into slices. Put the chopped ingredients in a frying pan with vegetable oil, stir and fry until softened.

6. Rub the boiled eggs into a separate bowl on a coarse grater. Set one yolk aside for garnish. Grind the cheese in the same way, add four tablespoons of mayonnaise, all the mustard to it and mix.

7. Smear the first puff pastry with the remaining mayonnaise and spread the mushroom filling evenly over it. Cover with the second crust, which cover with the ham and sour cream mass. On the third layer laid on top, thinly apply the prepared liver paste, and the last, fourth, coat with half of the egg-cheese sauce.

8. Line the sides of the snack cake with the remaining sauce and refrigerate for twelve hours.

9. Then decorate the cake surface. Lay out a flower from the halves of a tomato, and place the crumbled yolk in its center. Sprinkle everything except the flower with finely chopped herbs.

Snack cake "Napoleon" on ready-made puff cakes with fish

Ingredients:

Six puff cakes;

Two small boiled carrots;

Boiled chicken eggs - 3 pcs.;

Jar canned fish In oil;

250 g good mayonnaise;

140 gr. curd cheese with the taste of smoked salmon.

Cooking method:

1. Put the fish from the jar into a plate, gently break the pieces, remove all bones and mash the flesh with a fork. Add a little oil from the jar, stir.

2. Using a coarse grater, grate the carrots and mix them with a little mayonnaise, adding the garlic chopped with a press.

3. Spread the first crust with mayonnaise, apply a thin layer of fish on it, taking only half.

4. Cover with a second piece, on which place the carrots. There is no need to apply mayonnaise, as it is already in the filling.

5. On the third cake layer, apply mayonnaise in a thin layer and grate eggs on it through a coarse grater.

6. Put the fourth workpiece on top, too, coat with mayonnaise and evenly apply the remaining fish.

7. Smear the last, fifth, crust and sides of the snack cake with curd cheese. Crush the remaining flaky crust into crumbs, sprinkle on the surface of the cake and place in the refrigerator overnight.

Recipe for a snack cake from waffle cakes with crab sticks - "Festive"

Ingredients:

Packing of round wafer blanks;

Canned Sardines in Oil - 250 gram can;

200 gr. chilled crab semi-finished products (sticks);

One large, fresh cucumber;

Five processed cheese curds;

Onion feathers, fresh dill and parsley to taste;

Several slices of pickled ginger.

Cooking method:

1. Remove the pieces of pulp from the canned food and chop them well with a knife or fork, carefully selecting all the bones. If the filling seems a little dry, add some oil from the jar.

2. Processed cheese grate in medium shavings, add chopped garlic. Season with mayonnaise and stir cheese filling should not be dry, otherwise it will not be able to smear.

3. Cut the crab sticks into small pieces. Chop the herbs after removing the coarse stems.

4. Place one of the wafer blanks on a dish, apply a thin layer of mayonnaise on it and distribute the fish evenly over it. Spread the second layer of waffle on top with cheese filling.

5. Grease the next, third, waffle plate with mayonnaise and sprinkle with finely chopped herbs.

6. After placing the fourth piece, lightly press down on it with your hands so that the greens settle. Spread mayonnaise on the surface and top with chopped crab sticks.

7. Cover the cake with the last layer of waffle and lightly coat it with mayonnaise, grabbing the sides of the cake as well.

8. Sprinkle with chopped onion on top, cut the cucumber into thin rings and decorate with halves of the side. Form roses from the ginger plates, set the flowers in the center.

Herring, waffle cake snack

Ingredients:

Six wafer plies;

200 gr. fillet of lightly salted herring;

Two medium onions;

200 gr. "European" or other very fatty mayonnaise;

100 g some dried "Dutch" cheese;

A small bunch of fresh herbs;

Two boiled carrots;

300 gr. champignons, fresh.

Cooking method:

1. In vegetable oil, fry the mushrooms with onions, let cool slowly and beat with a blender.

2. Grind the herring with onions in the same way, then the boiled carrots.

3. Collect the snack cake. Put some of the herring filling on the first layer of waffle, brush with mayonnaise on top and cover with the second plate.

4. Spread half of the mushroom filling and grease it too, then cover with the next piece. Lay out a part of the carrot, a layer of which, too, grease. Repeat layers.

5. The last layer - carrot, grease it with mayonnaise, then generously sprinkle with grated cheese.

6. Decorate with finely chopped herbs and place in the refrigerator for an hour to soak.

Waffle crust snack cake with minced meat (in the oven)

Ingredients:

Packaging of ready-made wafer plates;

400 gr. meat, lean minced meat;

A raw egg;

Small onion head;

150 g cheese, "Kostromskoy" variety;

Vegetable oil for frying;

Unsharp spices;

20% sour cream - 200 gr;

A medium-sized carrot.

Cooking method:

1. Chop the onion into medium-sized slices, use a coarse grater to chop the carrots. Transfer vegetables to a skillet with vegetable oil and sauté over medium heat.

2. While the vegetables are roasting, place the minced meat in a bowl and stir in thoroughly a raw egg... Do not forget to lightly salt and season.

3. Place the fried vegetables in a separate bowl and let cool well.

4. Spread one of the wafer layers with sour cream, put a small part on it raw minced meat and spread evenly by spreading with a spoon.

5. Cover meat filling the next layer of waffle, coat with sour cream and lay out the fried vegetables.

6. Repeat in this order until you have used all the wafer pieces. Smear the last cake with sour cream.

7. Transfer the snack cake to a baking sheet and place in the oven at 180 degrees for half an hour. Then sprinkle the surface with finely grated cheese and return back to the oven. When the cheese is melted and spreads well, you can take it out.

Wafer & Puff Cakes Snack Cakes - Cooking Tricks and Tips

So that the cakes do not get soaked in the recipes given - mayonnaise or sour cream, like the filling itself, should not be liquid.

Store the prepared wafer short cake in the refrigerator, then it will not lose its crispness. "Napoleon", on the contrary, leave it on the table for two hours so that it is well saturated and only after that place it in the refrigerator.

If for some reason some of the cakes are broken, put them in the middle of the cake. This will not affect the appearance of the product in any way.

For snack cakes, it is better to use square cakes, then it will be easier to cut them into neat pieces.

13.02.2017

Cakes are usually sweet, dessert dishes. The principle of applying layers of cream on baked layers of dough is also very convenient in cases where the "cream" is prepared from unsweetened products. It turns out, in fact, a multi-storey sandwich, although to call it this miracle of culinary art - the language does not turn out to be.

General principles for the preparation of snack cakes from waffle and puff cakes

The basis of snack cakes can be both puff and wafer cakes. Any kind of blank can always be purchased ready-made. It is better to bake puff cakes for the Napoleon snack cake yourself.

When forming a snack cake from waffles, you can use colored blanks, they will add originality to the snack, but will not change the taste in any way.

The filling for such cakes can be any single product or specially prepared filling. Wafer cakes and puff cakes for the Napoleon snack cake can be layered with sauteed vegetables, mushrooms, herring forshmak, crab sticks, boiled eggs, boiled chicken meat. These snacks do not require additional processing after shaping. When using raw minced meat for the filling, the cake must be baked in the oven.

Before putting the filling on the cakes, they must be coated with mayonnaise or sour cream. If the required product can be applied in a thick layer to the puff blanks, then the waffles are only slightly coated. A thick layer will quickly soak the workpiece, and the waffle cake snack will lose its taste.

Cakes are decorated with fresh herbs, grated cheese or crumbs made from waffles. After cooking, the Napoleon snack cake must be placed in the refrigerator for a couple of hours in order to soak well.

Snack cake "Napoleon" with chicken and mushrooms

Ingredients:

Wheat flour - 200 gr.;

100 g quality margarine;

A tablespoon of sugar;

Half a spoonful of fine evaporated salt;

100 g liquid sour cream;

Small spoon of dough ripper.

In the filling:

Boiled chicken breast - 200 gr.;

Onion head;

A jar of pickled, mild mushrooms;

Two boiled carrots;

Sweet peppercorn;

Two boiled eggs;

Mayonnaise;

Three cloves of garlic;

Cooking method:

1. Transfer flour into a bowl of appropriate size. Pour in the ripper, salt and 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 put in a bag, put in the refrigerator to cool.

3. Prepare the mushroom filling. Chop the onion small, cut the mushrooms into slices, and the boiled breast into small pieces, a little larger.

4. Slightly fry the onion over low heat in heated vegetable oil (2-3 minutes), then add 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 finely chopped garlic. Season the mushroom filling with spices, add a little salt and heat over low heat for about a minute.

5. Put the bell pepper in the microwave for two minutes, then carefully remove the skin from it and finely chop the pulp.

6. In separate bowls on a medium grater, grate the carrots and eggs. Add to them one clove of garlic, crushed by a press. Stir.

7. Divide the cold dough into seven pieces and roll them into thin circles. Be sure to sprinkle the surface of the table with flour, otherwise the dough will stick.

8. Place a dry skillet over medium heat and bake the cakes. To prevent the workpieces from bubbling, pierce a couple of times with a fork. Flip when the bottom is lightly browned.

9. Covering the cooled cakes with mayonnaise, collect the cake. Put the mushroom filling on the first missed blank, on the second eggs, and on the third carrots. Then repeat the layers.

10. Grind the remaining crust into crumbs and sprinkle the top crust and sides greased with mayonnaise with it.

Snack cake "Napoleon" stuffed with mushrooms and liver pâté

Ingredients:

A pound of puff pastry;

300 gr. fresh small mushrooms;

Small onion head;

Three boiled eggs;

Cheese "Russian" - 200 gr .;

Large carrot;

Half a packet of sweet butter;

150 g boiled ham;

A pound of chilled chicken liver;

Medium fat sour cream - 150 gr.;

Six tablespoons of "light" mayonnaise;

Three tablespoons of hot mustard.

For registration:

Finely chopped dill;

Three small tomatoes;

One boiled egg yolk.

Cooking method:

2. Boil the liver in lightly salted water until tender. Rinse it well with cold water beforehand and remove all excess: films, residual fat and gall bladders, if any.

3. Grind the cooled liver on a fine griddle of a meat grinder. Add softened butter to it immediately, season with spices and stir.

4. Grind the ham with a blender and, mixing with sour cream, season with ground pepper.

5. Grate the carrots with a coarse grater. Cut the mushrooms and onions into slices. Put the chopped ingredients in a frying pan with vegetable oil, stir and fry until softened.

6. Rub the boiled eggs into a separate bowl on a coarse grater. Set one yolk aside for garnish. Grind the cheese in the same way, add four tablespoons of mayonnaise, all the mustard to it and mix.

7. Smear the first puff pastry with the remaining mayonnaise and spread the mushroom filling evenly over it. Cover with the second crust, which cover with the ham and sour cream mass. On the third layer laid on top, thinly apply the cooked liver pate, and the last, fourth, coat with half the egg-cheese sauce.

8. Line the sides of the snack cake with the remaining sauce and refrigerate for twelve hours.

9. Then decorate the cake surface. Lay out a flower from the halves of a tomato, and place the crumbled yolk in its center. Sprinkle everything except the flower with finely chopped herbs.

Snack cake "Napoleon" on ready-made puff cakes with fish

Ingredients:

Six puff cakes;

Two small boiled carrots;

Boiled chicken eggs - 3 pcs.;

A jar of canned fish in oil;

250 g good mayonnaise;

140 gr. curd cheese with smoked salmon flavor.

Cooking method:

1. Put the fish from the jar into a plate, gently break the pieces, remove all bones and mash the flesh with a fork. Add a little oil from the jar, stir.

2. Using a coarse grater, grate the carrots and mix them with a little mayonnaise, adding the garlic chopped with a press.

3. Spread the first crust with mayonnaise, apply a thin layer of fish on it, taking only half.

4. Cover with a second piece, on which place the carrots. There is no need to apply mayonnaise, as it is already in the filling.

5. On the third cake layer, apply mayonnaise in a thin layer and grate eggs on it through a coarse grater.

6. Put the fourth workpiece on top, too, coat with mayonnaise and evenly apply the remaining fish.

7. Smear the last, fifth, crust and sides of the snack cake with curd cheese. Crush the remaining flaky crust into crumbs, sprinkle on the surface of the cake and place in the refrigerator overnight.

Recipe for a snack cake from waffle cakes with crab sticks - "Festive"

Ingredients:

Packing of round wafer blanks;

Canned Sardines in Oil - 250 gram can;

200 gr. chilled crab semi-finished products (sticks);

One large, fresh cucumber;

Five processed cheese curds;

Onion feathers, fresh dill and parsley to taste;

Several slices of pickled ginger.

Cooking method:

1. Remove the pieces of pulp from the canned food and chop them well with a knife or fork, carefully selecting all the bones. If the filling seems a little dry, add some oil from the jar.

2. Grate the melted cheese in medium shavings, add chopped garlic. Season with mayonnaise and stir; the cheese filling should not be dry, otherwise it will not be able to spread.

3. Cut the crab sticks into small pieces. Chop the herbs after removing the coarse stems.

4. Place one of the wafer blanks on a dish, apply a thin layer of mayonnaise on it and distribute the fish evenly over it. Spread the second layer of waffle on top with cheese filling.

5. Grease the next, third, waffle plate with mayonnaise and sprinkle with finely chopped herbs.

6. After placing the fourth piece, lightly press down on it with your hands so that the greens settle. Spread mayonnaise on the surface and top with chopped crab sticks.

7. Cover the cake with the last layer of waffle and lightly coat it with mayonnaise, grabbing the sides of the cake as well.

8. Sprinkle with chopped onion on top, cut the cucumber into thin rings and decorate with halves of the side. Form roses from the ginger plates, set the flowers in the center.

Herring, waffle cake snack

Ingredients:

Six wafer plies;

200 gr. fillet of lightly salted herring;

Two medium onions;

200 gr. "European" or other very fatty mayonnaise;

100 g some dried "Dutch" cheese;

A small bunch of fresh herbs;

Two boiled carrots;

300 gr. champignons, fresh.

Cooking method:

1. In vegetable oil, fry the mushrooms with onions, let cool slowly and beat with a blender.

2. Grind the herring with onions in the same way, then the boiled carrots.

3. Collect the snack cake. Put some of the herring filling on the first layer of waffle, brush with mayonnaise on top and cover with the second plate.

4. On it, evenly distribute half of the mushroom filling and also grease it, then cover with the next piece. Lay out a part of the carrot, a layer of which, too, grease. Repeat layers.

5. The last layer - carrot, grease it with mayonnaise, then generously sprinkle with grated cheese.

6. Decorate with finely chopped herbs and place in the refrigerator for an hour to soak.

Waffle crust snack cake with minced meat (in the oven)

Ingredients:

Packaging of ready-made wafer plates;

400 gr. meat, lean minced meat;

A raw egg;

Small onion head;

150 g cheese, "Kostromskoy" variety;

Vegetable oil for frying;

Unsharp spices;

20% sour cream - 200 gr;

A medium-sized carrot.

Cooking method:

1. Chop the onion into medium-sized slices, use a coarse grater to chop the carrots. Transfer vegetables to a skillet with vegetable oil and sauté over medium heat.

2. While the vegetables are browning, place the minced meat in a bowl and stir in the raw egg thoroughly. Do not forget to lightly salt and season.

3. Place the fried vegetables in a separate bowl and let cool well.

4. Spread one of the wafer layers with sour cream, put a small part of the raw minced meat on it and spread it evenly, spreading it with a spoon.

5. Cover the meat filling with the next layer of waffle, sprinkle with sour cream and lay out the fried vegetables.

6. Repeat in this order until you have used all the wafer pieces. Smear the last cake with sour cream.

Wafer & Puff Cakes Snack Cakes - Cooking Tricks and Tips

So that the cakes do not get soaked in the recipes given - mayonnaise or sour cream, like the filling itself, should not be liquid.

If for some reason some of the cakes are broken, put them in the middle of the cake. This will not affect the appearance of the product in any way.

For snack cakes, it is better to use square cakes, then it will be easier to cut them into neat pieces.

We know that cakes for "Napoleon" themselves practically do not contain sugar. Therefore, they can be used to make an excellent appetizer, or rather the Napoleon snack cake. The preparation of such a cake will especially delight those who are not friends with the dough. Even those who know how and love to make the dough on their own, with tight work schedules, do not always find time for puff pastry ...

To make a Napoleon snack cake from ready-made cakes, we need the products listed in the list.

Preparing chicken meat.

We wash the chicken meat and send it to cook.

After boiling, remove the foam, add onions and carrots. Salt and pepper. Cook until tender.

Finely chop two onions and send to sauté.

Finely chop the champignons. When the onion is soft, add the mushrooms to it.

Champignons let juice during frying. When it evaporates, the mushrooms are ready.

We send cheese to the blender and slightly punch it.

We get a homogeneous mass.

Add chilled to the curd fried mushrooms and beat again.

We take out the meat from the broth and cut it.

Following the mushrooms, we send boiled chicken meat and whisk everything together.

Add mayonnaise to taste, salt, pepper and punch in a blender until smooth.

We have three puff cakes.

We divide the cream into three parts. Grease two cakes with cream.

We put them one on top of the other. On top of the third cake we put a board, and on it - a small load so that the cakes are soaked, for 3-4 hours. Then grease the top cake with cream. We will leave some of the cream for decoration.

We will make a border out of the cream. From green onions- background. From squirrel - flowers.

Snack cake "Napoleon" from ready-made cakes is ready!

We cut and treat our family and friends.