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Cake appetizer with peppers, carrots and ham

Cake appetizer with peppers, carrots and ham



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The appetizer cake can be prepared with whatever you have on hand in the fridge, all kinds of leftover salami, vegetables that it would be a shame to throw away.

  • 120 g flour
  • 4 eggs at room temperature
  • 100g cream
  • 100 g of cheese
  • 1 carrot
  • 100 g of ham
  • 1/2 red bell pepper
  • 1/2 sachet baking powder
  • Paprika
  • Basil
  • oregano
  • salt
  • pepper
  • butter for greased tray

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Cake appetizer with peppers, carrots and ham:

Mix the flour with the baking powder. Using a mixer, beat the eggs with salt until fluffy. Add the cream and mix. Incorporate the flour with the baking powder, stirring gently from the bottom up. Add spices to taste. Then put the diced ham, the diced pepper, the carrot on the small grater, the cheese on the large grater and this time mix using a silicone spatula / wooden spoon.

Wallpaper a form of silicone cake with butter, pour the composition and place it in the preheated oven at 180 degrees C, for 30 minutes or until it passes the toothpick test.


Appetizer check

Rub the butter with half the amount of sugar until it becomes a foam, then add the egg yolks in turn, add salt, vanilla and lemon peel and mix well until the composition doubles in volume. Beat the egg whites hard with the rest of the sugar separately. The egg white foam is then added over the butter composition carefully, stirring gently from the bottom up.

Then divide the composition in two, put half in the bowl in which we beat the egg whites and mix with half the amount of flour, less than 2 tablespoons, which we replace with the 2 tablespoons of cocoa. The other composition is lightly mixed with the rest of the flour. Take 2 forms of cake (1 / 2kg) grease and line with flour or wallpaper with parchment paper.

First put the white composition in the molds, then pour the one with cocoa. Put the molds in the oven heated to 180gC for 40-45 minutes. Try with the straw if they are ripe. Remove, leave to cool and powder with powdered sugar.

Quick check

10 eggs
2 sugar dogs
2 dogs flour
1 cup oil
1 teaspoon baking powder
1 teaspoon grated salt
the juice of a lemon
3 sachets of vanilla sugar
1 tablespoon rum free
3-4 cocoa sticks
1 2 cups ground walnut kernels
1 cup whole walnut kernel
powdered sugar


Method of preparation:
Eggs are separated (egg whites and yolks). Mix the yolks together with the oil. Squeeze the lemon, dissolve the baking powder in its juice and place it over the yolks, mixing well.




Add the salt over the egg whites and beat the foam, then add the sugar in the rain, the vanilla sugar and beat until they become a whitish and hard foam. Then add the yolks little by little, and mix well.
Set the mixer aside and use a wooden spoon. Put the flour in the rain and mix from the bottom up.
A suitable composition must come out. Neither too soft nor too hard.

Grease two cake trays with oil (or baking paper) and pour the same composition in both, leaving 3-4 tablespoons in the bowl. Mix the remaining 3-4 tablespoons of the composition with cocoa.
We pour in each tray, in the middle, a composition with cocoa. Top with walnut kernels.
Preheat the oven earlier. When we put the cakes on, we start the fire slowly.

Bake approx. 45 min-1 h, and towards the end the fire is given a little harder to brown. We do the toothpick test to see if I'm ready. When we take them out, let them cool on one side.