Ingredients
Cake layers
flour
150g
5.25oz
0.60cup
10tbsp
baking soda
0.25tsp
baking powder
1tsp
salt
0.5tsp
provencal herbs
0.5tsp
buttermilk
150g
5.07fl oz
egg
1pc
vegetable oil
1Tbs
Bechamel sauce
butter
90g
3.15oz
0.36cup
6tbsp
flour
60g
2.10oz
4tbsp
milk
400ml
13.20fl oz
1.60cup
26.80tbsp
salt
pepper
nutmeg
Filling
spicy carrots
200g
7oz
0.80cup
13.40tbsp
fried chicken breast
300g
10.50oz
1.20cup
20tbsp
green onions
to taste
dill
to taste
green olives
to taste
Coating creme (option #1)
ricotta
250g
8.75oz
1cup
16.75tbsp
cream 33%
90g
3.04fl oz
Coating creme (option #2)
cream cheese
250g
8.75oz
1cup
16.75tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
Method
The cake turns out to be about 2 kg (70.00 oz) with a diameter of 16 cm (6.3 inch).
Cake layers
- Mix all the liquid ingredients; separately mix all the dry ingredients. Gradually combine them together, stirring carefully. Bake 2 cake layers at 170-180C (338 to 356F) for 50 to 60 minutes.
- Divide each cake into 3 parts (there will be 6 layers in total). If the top of the layers is uneven, then cut it off.
Bechamel
Heat the milk, but don’t boil it. Melt the butter in a deep frying pan. Add the flour, and mix well. Add the milk to the butter-flour mixture in small portions, kneading well. Add the salt, pepper and the nutmeg. The sauce should thicken like a custard. Cool it down.
Filling
Combine all the ingredients.
For the coating crème (delicate)
Whip the components together.
Stable coating crème
Whip the components together.
Cake assembling
Assemble the cake in a ring mold, following the next order: a cake layer – the coating crème border – the sauce – the filling – the sauce, etc.⠀
Place the finished cake in the cold for 6 hours.
Cover it with the coating crème.
Enjoy!
