Delaco Cake with Wild Garlic

Name: Delaco Cake with Wild Garlic - Salomea A.
Ingredients: For the dough: 2 eggs; 2 tablespoons of flour; 2 tablespoons of olive oil; a pinch of salt and pepper; 1 bunch of wild garlic. For the filling: slices of smoked Delaco cheese; butter; something fluffy Delaco. For decoration: something creamy Delaco; something fluffy Delaco; 1/2 carrot; 2 tablespoons of carrot juice; a pinch of salt; natural Delaco milk; 1/2 cherry tomato.

Appetizers - Delaco Cake with Wild Garlic by Salomea A. - Recipia

After a few busy days, I managed to catch a calm morning and made this wild garlic appetizer cake. I prepared it mostly out of curiosity and to try something different, and in the end, my son almost ate it all by himself. I loved the combination of the fluffy base with greens and the creamy cheese layers. It’s not complicated, just make sure you have the right ingredients on hand. Quick Info Total time: approx. 45 minutes Preparation time: 25 minutes Baking time: 10-15 minutes Servings: 4-6 slices (depending on how large you cut them) Difficulty: easy to medium Recipe type: savory appetizer, appetizer cake Ingredients For the base: 2 whole eggs 2 tablespoons flour 2 tablespoons olive oil 1 bunch of wild garlic (or, if needed, spinach or other tender greens) a pinch of salt pepper to taste For the filling: slices of smoked cheese butter (for spreading on the bases) “Something Light and Fluffy” cheese (or similar) For decoration: “Something Creamy” cheese “Something Light and Fluffy” cheese half a carrot 2 tablespoons carrot juice a pinch of salt 1 slice of natural milk cheese half a cherry tomato Preparation Method 1. Prepare the wild garlic. Wash and chop the wild garlic. Put a tablespoon of olive oil in a pan and sauté the wild garlic for 2-3 minutes, just until it softens. Set aside and let it cool slightly, then puree it with a food processor or blender until you get a paste. 2. Beat the eggs. Place the whole eggs in a bowl with a pinch of salt. Beat them with a mixer on high speed until they become fluffy, lighten in color, and leave a trail on the mixer blades. They need to be very frothy for the base to be airy. 3. Incorporate the remaining ingredients for the base. Add the pureed wild garlic, the 2 tablespoons of olive oil, and the flour to the eggs. Gently mix with a spatula or spoon, being careful not to overmix. Adjust with salt and pepper. 4. Bake the bases. Grease two small, identical baking dishes with a little oil and dust them with flour. Divide the mixture evenly between the two pans. Bake in the preheated oven at 170°C for 10-15 minutes, until the bases are lightly browned and pass the toothpick test. 5. Let the bases cool. Remove them from the pans and let them cool completely on a rack or countertop. Once cooled, cut each base into two horizontal slices to get a total of 4 thin bases. 6. Fill the cake. Take the first base and spread it with soft butter, then place a slice of smoked cheese on top. On the second base, spread a thin layer of “Something Light and Fluffy” cheese, then place it over the cheese. Continue alternating: butter, cheese, fluffy cheese, until you finish all four bases. The top layer can just be spread with a little creamy cheese. 7. Prepare the cream for decoration. Mix “Something Light and Fluffy” cheese with the grated carrot, carrot juice, and a pinch of salt. Use this mixture to spread along the edges of the cake. 8. Decorate. For the top, use “Something Creamy” cheese, then place a slice of natural milk cheese and half a cherry tomato on top. 9. Chill before serving. Refrigerate the cake for at least 15 minutes to set and make it easier to cut. Why I make this recipe often This recipe is great when I want a quick appetizer that looks good on the table. I find it easy to adapt based on what I have in the fridge, and the greens in the bases bring something different compared to classic sandwiches or savory loaves. It cuts cleanly and keeps well for a day. Tips and Variations Tips For fluffy bases, don’t skip the long mixing of the eggs. Cut the bases carefully to avoid breaking, especially if they are still warm. The butter should be at room temperature to spread easily. Use pans of the same size for the bases to ensure the cake is even. Substitutions Wild garlic can be replaced with young spinach, kale, or even nettles, as long as they are tender greens. Smoked cheese can be any cheese you like. “Something Light and Fluffy” cheese can be replaced with another spreadable cheese, just make sure it’s soft and spreadable. Carrot juice can also be mixed with a little milk if you want a finer cream. Variations You can add dill or parsley to the base for a stronger green flavor. If you don’t want to make a cake, you can use the bases as a base for open sandwiches. You can add slices of raw vegetables between layers if you want more freshness. Serving Ideas Serve sliced, as an appetizer for a festive table or for breakfast/brunch. It goes well with a side of raw vegetable salad, especially with radishes or tomatoes. It’s good both at room temperature and cold, straight from the fridge. Frequently Asked Questions 1. How do I cut the bases without breaking them? The bases need to be completely cool before cutting. Use a long, sharp knife, ideally a bread knife. 2. Can I use just one pan and cut a thick base later? Yes, if you don’t have two equal pans, bake the entire mixture in a single pan and then cut it into four horizontal slices, but it will take longer to bake, and you need to check that it’s well baked in the middle. 3. What can I substitute for wild garlic in spring if I don’t have it? Young spinach or other tender green leaves (such as sorrel, kale) work well and will color the base similarly. 4. If I don’t have a food processor, how can I make the wild garlic paste? Finely chop the wild garlic with a knife and then mash it with a little oil in a mortar until well crushed. 5. Can the cake be frozen? I do not recommend it, as the texture of the cheeses and the base does not hold up well to freezing. Nutritional Values The values are approximate per slice (out of 6): Calories: 150-170 kcal Protein: 7-9 g Fat: 8-10 g Carbohydrates: 10-12 g The nutritional profile depends on the type of cheese and how much butter/cheese you use. It is not a diet recipe, but it’s not very heavy either; it has enough protein and can be included in a balanced menu. Storage and Reheating The cake stores well in the fridge, covered, for up to 24 hours. Reheating is not recommended; it should be consumed cold or at room temperature. The base may become softer after a day, but it retains its flavor. If there are leftovers, cover it to prevent drying out at the edges.

Delaco Cake with Wild Garlic

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