Ingredients

Cake layers
flour
0.50 cup
150 g
5.25 oz
4.95 fl oz
baking soda
0.25 tsp
1.23 ml
baking powder
1 tsp
4.92 ml
salt
0.50 tsp
2.46 ml
provencal herbs
0.50 tsp
2.46 ml
buttermilk (sour cream, sour milk)
0.50 cup
150 g
5.25 oz
4.95 fl oz
egg
1 pc
vegetable oil
1 Tbs
Mayonnaise
egg yolks
2 pc
ready-made mustard
2 tsp
9.84 ml
sugar
pinch
salt
pinch
refined olive or sunflower oil
0.75 cup
200 ml
6.60 fl oz
lemon juice (can be replaced with apple or balsamic vinegar)
2 tsp
9.84 ml
Filling
coarse grated hard cheese
0.50 cup
100 g
3.50 oz
3.30 fl oz
baked chicken (or smoked chicken), diced
0.75 cup
200 g
7 oz
6.60 fl oz
black olives, cut into slices
0.75 cup
200 g
7 oz
6.60 fl oz
tomatoes, diced
2 pc
Covering
cream cheese
1 cup
250 g
8.75 oz
8.25 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

We are 100% sure that this snack cake will become a decoration of the table. It will not leave your guests indifferent, conquering them both with the taste and appearance.

The approximate weight of the finished cake is 1200 g (42.30 oz).

The diameter of the cake is 16 cm (6.3 inch).

Cake layers

Mix all the liquid ingredients; mix all the dry ingredients separately. Gradually combine them together, stirring carefully. Bake one cake layer at 170-180C (338 to 356F) for 50 to 60 minutes.

Divide the finished biscuit into 3 parts.

Mayonnaise

Whip the egg yolks, the mustard, salt and sugar with a mixer until smooth. Pour in the vegetable oil in a thin stream, and continue whipping. Add the lemon juice at the end of whipping.

Filling

Combine all the ingredients. Season the mix with mayonnaise. Add the ground pepper and salt to taste.

Covering

Whip the components.

Cake assembling

Assemble the cake in a ring mold, following the next order: a cake layer – borders from the covering crème – the filling, and so on.

Put the assembled cake in the cold for 6 hours.

Cover it with the finishing crème.

Bon Appetit!