Easter Salad Basket

Easter Salad Cake - Festive Appetizer

The Easter Salad Cake is a refined appetizer, ideal for any special occasion. It brings joy and flavor to festive tables, being perfect for filling with a light salad or even with eggs. This appetizer not only looks spectacular but also combines delicious textures and flavors, making it a favorite among guests.

Preparation Time: 1 hour
Baking Time: 30-35 minutes
Total Time: 1 hour and 35 minutes
Number of Servings: 8-10

Ingredients

For the cake:
- 500 g flour
- 2 teaspoons dry yeast
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 tablespoons oil
- 2 teaspoons dried basil
- 250-300 ml lukewarm milk (depending on flour absorption)
- 1 beaten egg for brushing

For the salad:
- 2 handfuls of the freshest and tenderest spinach leaves
- 3-4 radishes
- 2 tomatoes
- 100 g feta cheese
- 1 boiled egg
- 1 tablespoon trout or salmon roe

For the dressing:
- 100 g sour cream
- 2 tablespoons olive oil
- Juice of one lemon
- Fresh dill, to taste
- Salt, to taste

Step by Step

Step 1: Preparing the Dough
1. In a large bowl, mix the flour with the dry yeast, salt, sugar, and dried basil. These dry ingredients are the base of your dough and will ensure an airy texture.
2. Add the oil and mix well. The oil will give a pleasant flavor to the cake.
3. Start adding the lukewarm milk gradually, mixing continuously. Continue adding milk until you obtain an elastic and homogeneous dough. Don’t hesitate to use your hands to knead the dough.

Step 2: Proofing the Dough
1. Cover the bowl with a clean towel and let it sit in a warm place for about 30-40 minutes, or until the dough doubles in volume. This step is essential for achieving a fluffy cake.

Step 3: Shaping the Cake
1. Preheat the oven to 180 degrees Celsius.
2. Meanwhile, take a heat-resistant bowl and line it with baking paper. Using baking paper will make it easier to remove the cake after baking.
3. Remove the proofed dough and shape it into a small basket. Make sure the edges are thicker so you can add the filling without it spilling out.
4. Brush the basket with beaten egg for a beautiful golden color when baked.

Step 4: Baking
1. Place the basket in the preheated oven and bake for 25-30 minutes, or until it turns golden. Be careful, as the basket bakes faster than regular bread due to its thickness.

Step 5: Preparing the Salad
1. Wash the spinach leaves well, and if they are large, cut them into smaller pieces. Fresh spinach is full of nutrients and adds a note of freshness to the dish.
2. Slice the tomatoes and radishes thinly. These vegetables will bring a crunchy texture and vibrant color to the salad.
3. Cut the feta cheese into small cubes. This will add a salty and creamy flavor.
4. Peel the boiled egg and cut it in half. Remove the yolk and fill the white with the trout or salmon roe, creating an elegant presentation.

Step 6: Preparing the Dressing
1. In a small bowl, mix the sour cream, olive oil, lemon juice, and finely chopped dill. Add salt to taste. This dressing will perfectly complement the salad, giving it a fresh and aromatic taste.

Step 7: Assembling the Appetizer
1. Fill the basket with the vegetable and cheese mix, then place the egg with roe in the center.
2. Serve the dressing on the side, so everyone can customize their dish.

Serving Suggestions
For a complete menu, you can combine this cake with lamb skewers or other grilled dishes. A dry white wine or craft beer can further enhance the flavors of your appetizer.

Nutritional Benefits
This appetizer is rich in vitamins and minerals due to the fresh vegetables, and feta cheese provides a good source of protein. Spinach is known for its high iron and antioxidant content, contributing to a healthy diet.

Possible Variations
- You can replace feta cheese with goat cheese for a more intense flavor.
- Add black or green olives for a Mediterranean taste.
- Instead of roe, you can use avocado pieces for a vegetarian option.

Frequently Asked Questions
1. Can I use whole wheat flour?
Yes, but you may need a bit more milk, as whole wheat flour absorbs more moisture.

2. How can I store the cake?
It can be stored in the refrigerator, covered, for 2-3 days. You can reheat it in the oven to restore its crispy texture.

3. Can I replace dry yeast with fresh yeast?
Yes, use about 15 g of fresh yeast, but make sure to dissolve it in lukewarm milk before adding it to the dough.

The Easter Salad Cake is not just a delicious dish but also a wonderful way to gather family and friends around the table. Enjoy every step of preparing this appetizer and let yourself be carried away by its flavors and colors!