Delicate fish cake

Here’s a recipe for a simple snack cake with salmon.

unim_way

Recipe by:

Ingredients

Fish cake

flour

150g

5.25oz

0.60cup

10tbsp

eggs

3pc

baking powder

10g

0.35oz

0.67tbsp

spinach

20g

0.70oz

1.34tbsp

sunflower oil

100ml

3.30fl oz

0.40cup

6.70tbsp

milk

125ml

4.13fl oz

0.50cup

8.38tbsp

grated cheese

100g

3.50oz

0.40cup

6.70tbsp

fresh red fish (salmon, trout)

150g

5.25oz

0.60cup

10tbsp

olives

50g

1.75oz

3.35tbsp

fresh carrots

30g

1.05oz

2tbsp

salt

3g

0.11oz

0.20tbsp

sugar (optional)

4g

0.14oz

0.27tbsp

allspice

to taste

Method

The cake turns out to be unusually delicate. And it's very easy to cook!

You will need: a favorite cake pan about 20-25 cm (7.9 to 9.8 inch), greased in advance… and a good mood!

Cooking

Preheat the oven to 170C (338F).
Combine the eggs, sugar and pepper. Whip for a couple of minutes.
Sift the flour with the added baking powder, and send it to the eggs mix. Add the oil and milk, and mix until smooth.
Finally, add the chopped spinach, diced carrots, olives, cheese and fish (cut into pieces or strips).
Pour the mass in a mold.
Bake in the oven preheated to 170C (338F) for about 50 minutes.
Take the cake out of the mold, and decorate it with olives, your favorite herbs and capers.

The cake turns out to be very delicate and tasty.

Bon Appetit!

Recipe source

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Method

Drawing mass

Mix all the ingredients. This amount of the ingredients is enough for two rolls like my size. Therefore, you can safely take one half of the ingredients.
Divide the drawing mass into two parts.
Paint one in brown (red + green in approximately equal proportions).
Color the second part in dark green. To do this, add quite a bit of red to the green dye.
NOTE: It’s quite possible to do it without dyes by coloring the mass with cocoa. You will just have to replace a part of flour with the cocoa.
Put the mass in pastry bags, and draw.
Draw on the parchment, which is cut to fit the shape.
If you are a bad artist, then place the desired drawing under the parchment, and translate it.
Don’t paint on all the parchment. Only on the part that will be wrapped on top of the roll.
Place the finished drawing to the freezer for 40 minutes.

Sponge biscuit

The dough is cooked quickly, so start with preheating the oven to 180C (356F).
Let's prepare a flour mixture. To do this, just put the flour, cocoa, baking powder and vanillin in a bowl, and mix with a whisk until smooth.
Separate the whites from the yolks. Whip the egg whites with a pinch of salt in a dry high bowl until foamy. Then, add 20 g (0.70 oz) of sugar, and whip until firm. Steadily whipped egg whites will not fall out of the dish if turned upside down.
Whip the egg yolks with the remaining 25 g (0.90 oz) of sugar until fluffy and light.
Pour the milk and sunflower oil into the whipped yolks. And whip again with a blender for a couple of minutes.
Add the flour mixture, and whisk. You can use a blender.
Add the whipped egg whites in parts, and gently (trying not to spoil the air structure) mix them into the dough, using a silicone spatula.
The dough is ready. It will have a liquid, flowing consistency.
Pour the dough onto the frozen drawing, and spread it with a spatula. Lightly knock on the baking sheet, and help the dough to spread more evenly, lifting first one edge, and then the other one.
Bake the sponge biscuit in the oven preheated to 180C (356F) for 15 to 20 minutes. The surface of the finished biscuit will return to its shape when pressed with a finger.
It’s very important not to overdry the biscuit, otherwise it will roll badly.
Remove the finished sponge biscuit from the mold: draw a knife along the walls, and turn the biscuit over.
Release it from the parchment on which it was baked, and turn it over again face down; twist it, placing a new sheet of parchment under the roll.
Wait for the sponge biscuit to cool completely. Roll it up, and grease it with the crème; spin it again.

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