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
0.50 cup
150 g
5.25 oz
4.95 fl oz
egg
1 pc
vegetable oil
1 Tbs
Bechamel sauce
butter
0.25 cup
90 g
3.15 oz
2.97 fl oz
flour
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
milk
1.50 cup
400 ml
13.20 fl oz
salt
pepper
nutmeg
Filling
spicy carrots
0.75 cup
200 g
7 oz
6.60 fl oz
fried chicken breast
1.25 cup
300 g
10.50 oz
9.90 fl oz
green onions
to taste
dill
to taste
green olives
to taste
Coating creme (option #1)
ricotta
1 cup
250 g
8.75 oz
8.25 fl oz
cream 33%
0.25 cup
90 g
3.15 oz
2.97 fl oz
Coating creme (option #2)
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

The cake turns out to be about 2 kg (70.00 oz) with a diameter of 16 cm (6.3 inch).

Cake layers

  1. 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.
  2. 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!