Appetizer cake with carrots and cheese

Name: Appetizer cake with carrots and cheese - Ileana A.
Ingredients: for the base: 2 eggs 1 small carrot 2 tablespoons carrot juice 2 tablespoons olive oil 1 pinch of salt and pepper 2 tablespoons flour 2 tablespoons fresh Delaco cheese for filling and decoration: Dela

Appetizers - Appetizer cake with carrots and cheese by Ileana A. - Recipia

I stumbled upon this recipe when I needed a colorful appetizer that wouldn't take too much effort. I worked at a relaxed pace, trying my hand at cucumber and radish decorations, which turned out to be more challenging than I initially thought. The carrot and cheese base is soft, and assembling it adds a playful touch to each layer. I sometimes make it when I have guests or if I want something different on the snack platter. Quick Info Total time: about 45 minutes Preparation time: 25-30 minutes Baking time: 10-15 minutes Servings: 4-6 (depending on the size of the slices) Difficulty: easy to medium (assembly requires a bit of patience) Recipe type: cold appetizer, suitable for festive platters or special occasions Ingredients For the base: 2 eggs 1 small carrot 2 tablespoons carrot juice 2 tablespoons olive oil a pinch of salt a little pepper 2 tablespoons flour 2 tablespoons fresh cheese (Delaco) For the filling and decoration: milk cheese (Delaco) smoked cheese (Delaco) fine cheese (Delaco) sweet pepper paste (Univer) fresh cheese (Delaco) – for coating the cake wild garlic leaves thin cucumber sticks slices of radish grated lime zest Preparation Method 1. Preparing the base Separate the eggs. Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the yolks to the egg whites, mixing gently. Incorporate the olive oil, pouring it in a thin stream while mixing on low speed. 2. The carrot and wet ingredients Grate the carrot on a fine grater and mix it with the carrot juice, a little salt, pepper, and the two tablespoons of fresh cheese. Add this mixture to the beaten eggs and gently fold it in. 3. Incorporating the flour Add the two tablespoons of flour and mix gently with a whisk, being careful not to deflate the egg whites. 4. Baking the base Divide the mixture into two identical small greased and floured pans. Bake in a preheated oven at 170°C for 10-15 minutes. The base should be lightly golden and not too dry. 5. Cooling and cutting Let the bases cool in the pans, then remove them and cut each one in half horizontally to create four thin discs. 6. Assembly Place the first base on a serving platter. Spread a thin layer of fine cheese, add a slice of smoked cheese, and spread a bit of sweet pepper paste on top. Add a few thin slices of milk cheese. Place the next base on top and repeat the filling until all layers are used. 7. Finishing and decorating Coat the cake with fresh cheese, ensuring an even cover. Arrange cucumber sticks around the edges. Decorate the top with grated lime zest and thin slices of radish, trying to arrange them like flowers. Place the cake on a bed of wild garlic leaves if available. Why I make this recipe often It’s one of those appetizers that can be prepared relatively quickly, especially when I have leftover cheese in the fridge. The carrot base adds a hint of sweetness, while the combination of cheese and smoked cheese gives it substance. It holds up well on the platter and can stay fresh for several hours in the fridge. Tips and Variations Tips If the base seems too moist after baking, let it cool slightly on a wire rack instead of directly on a plate. For decorations, a very thin knife helps a lot when cutting cucumber and radish. You can also make it in a small round cake pan if you don’t have identical small dishes. Do not overmix after adding the flour to keep the base fluffy. If the cheese for decorating is too firm, let it sit at room temperature for a bit to make it easier to spread. Substitutions Smoked cheese can be replaced with any regular cheese or mozzarella for a milder taste. Fresh cheese can be any spreadable cream cheese. Wild garlic can be substituted with green lettuce leaves or baby spinach for decoration. Milk cheese can be replaced with slices of a softer cheese if you don’t have the same type. Variations You can add thin slices of olives between layers or roasted peppers for a more intense flavor. For the cream layer, you can use a mix of cheese with a little yogurt to make it easier to spread. If you want a taller cake, simply double the quantities for the base. Serving Ideas This cake is great served cold, sliced like a regular cake. It pairs well with fresh salads, on a platter with other appetizers, or even as a picnic snack if chilled beforehand. Frequently Asked Questions Can I make the base a day in advance? Yes, the bases keep well if wrapped in foil and stored in the fridge. Assemble with the filling just before serving. What can I use if I don’t have carrot juice? You can use a little milk or sparkling water, but the carrot flavor will be more subtle. How do I cut the bases without crumbling them? It’s easier if they are completely cooled. Use a serrated knife and cut carefully without pressing down too hard. Can it be made without fine cheese? You can use any spreadable cream cheese, or even a well-mixed cottage cheese. How thick should the bases be? It depends on the dish, but ideally, they should be thin enough not to overpower the filling, about 1-1.5 cm for each disc. Nutritional Values Estimated per serving (from 6): approx. 170-190 kcal Protein: 8-9g Carbohydrates: 8-10g Fats: 12-14g Values vary significantly based on the type of cheese and how generous the filling is. It's still a moderately caloric snack for a cheese and egg appetizer. Storage and Reheating The cake keeps well in the fridge for 24-36 hours, covered. I do not recommend reheating; it is meant to be served cold. The plain bases can be stored separately, and the filling should be prepared on the day of serving for better appearance and texture.

Appetizer cake with carrots and cheese

Tags

Categories