I have had quite a lot of sweets and sweet cakes - let's make some salty cake.

ingredients

Kafijas dzēriens La Festa kapučīno šok. 12,5g

4 Olas

200 grams Kefīrs

200 grams Vājpiena biezpiens (ne paciņu)

100 grams Milti (es izmantoju kukurūzas miltus)

60 grams Siers “Džiuga” (vai jebkurš cits siers)

4 grams Soda

Sāls, pipari, garšvielas pēc izvēles

Kafijas dzēriens La Festa kapučīno šok. 12,5g

280 grams Mazsālīta forele

250 grams Svaigais siers Ricotta Lago Maggiore 6%

200 grams Krēmsiers “Philadelphia light”

90 grams Sarkanie ikri (ekonomisku apsvērumu dēļ izmantoju mākslīgos Santa Bremor)

Kaltētas ķiploka granulas, sāls, pipari

Kafijas dzēriens La Festa kapučīno šok. 12,5g

250 grams Krēmsiers “Baltais”

200 grams Krēmsiers Philadelphia light (11%)

Kafijas dzēriens La Festa kapučīno šok. 12,5g

100 grams Sasmalcināti zaļumi (dilles vai spināti) pievieno 150 g baltā krēma un sablendē, radot zaļu krēmu dekoarm

Dilles sasmalcinātas (ap sānu malām)

Mazsālīta forele

preperation

1. Slightly heat the kefir and add soda - so that it "takes effect".

2. Blend the eggs with cottage cheese into a homogeneous mass. Add the kefir and stir in the flour.

3. Add grated cheese, salt, and spices, divide the dough into two equal parts and bake both sponge cakes at 175 °C degrees for ~25-30 minutes (see what kind of stove you have).

4. In the beginning, I mixed the dough from half of the ingredients for one biscuit - I baked one first, then I mixed the dough for the other biscuits and baked the other. Cool and cut each in half.

5. Blend ricotta, Philadelphia, and 120 g of lightly salted trout, adding salt and spices in a homogeneous cream - if necessary.

6. Lay the first biscuit on the base and put ~ 130 g of cream for the stuffing (1/4 of the whole cream for the stuffing). Put ~ 52 g of finely chopped trout and 30 g of red caviar on top of the cream (I also wrapped the cake with a metal pastry ring with acetate tape inside, but You can not do so because the cream is quite "resistant" and will not flow anywhere).

7. Put the second sponge cake on top, press down, and repeat the previous steps. Do the same with the second and third sponge cakes. Spread the remaining cream on the fourth cake. Cover with cling film and put in the refrigerator overnight.

8. Mix cream cheese "Baltais" and "Philadelphia light". Set aside 150 g of mixed cream, add chopped dill or spinach to it and whisk with a blender – you will get a "green" cream for decoration.

9. Spread the sides and surface of the cake with white cream.

10. Cover the sides with chopped dill and decorate the cake as you like (for me, trout roses, sliced olives, sesame seeds, and herb cream roses).