Today we will prepare a snack cake made from waffle cakes stuffed with herring, mushrooms and carrots. We will saturate the cake with mayonnaise and sour cream sauce with the addition of garlic and dill. Well, the bottom line, of course, is worth the time spent - the dish turns out to be very tasty.

Fish cake "Napoleon"

Ingredients:

• Ready-made cakes "Napoleon"
• 1 can of canned fish in oil "Pink salmon"
• Cheese - 100-150 gr.
• Boiled egg - 4 pcs.
• Carrots - 2 pcs.
• Onions - 3-4 pcs.
• Mayonnaise
• Vegetable oil

Cooking method:

1. Grind canned fish with a fork
2. Grate cheese on a coarse grater;
3. Grate eggs on a coarse grater.
4. Grate carrots and sauté in vegetable oil.
5. Cut the onion into half rings and sauté in vegetable oil.
6. 1st: grease the cake with mayonnaise and spread the fish filling, cover with the second cake; 2nd: put carrots and onions on the second cake, cover with the third cake; 3rd: grease the third cake with mayonnaise and spread the egg filling, cover with the fourth cake; 4th: grease the fourth cake with mayonnaise and spread the cheese filling, cover with the fifth cake; 5th: grease the fifth cake with mayonnaise and sprinkle with ready-made crumbs (crumbs should be in a box along with Napoleon cakes)
7. Cover the finished cake with cling film and let it soak at room temperature.

Simple Waffle Bread Snack Cake

Making a snack cake from waffle cakes will not be difficult and will take a minimum of time in a festive mess. One condition: you need to cook 2 hours before serving, so that the cake cakes are soaked and flavor aromas are combined. This is a variant of a delicious salad, laid out on wafer cakes, which makes the taste richer and more varied.

Ingredients:

• 7-8 wafer cakes;
• one can of any canned fish;
• 4 medium carrots;
• 4 fresh chicken eggs;
• one large head of onion;
• 100-150 grams of hard cheese;
• 150 grams of home (or store) mayonnaise;
• dill greens - for decoration.

Cooking method:

1. First you need to prepare all the ingredients.
2. Wash the carrots very thoroughly with a brush, cook until tender, cool in cold water.
3. Peel the cooled carrots.
4. Rub the peeled carrots on a coarse grater.
5. Boil fresh chicken eggs for 10-15 until tender (we need them to be hard-boiled), cool in cold water and peel them.
6. Rub the whites on a coarse grater, the yolks on a fine grater. We lay out on separate plates.
7. From canned fish (natural, in its own juice), drain the juice, transfer the fish pieces to a bowl and chop with a fork.
8. Peel one large head of onion from the husk, cut it as small as possible.
9. In a bowl, mix the canned fish with chopped onions.
10. Put the first waffle crust on a serving dish and apply a very thin layer of mayonnaise (to prevent the crust from getting soaked).
11. Spread half of the canned food mixed with the onion evenly.
12. Cover the fish with the second crust, lightly grease it with mayonnaise, spread evenly half of the carrots. It can be lightly seasoned with salt and pepper.
13. Cover with the next waffle crust, grease it and lay out a layer of grated proteins.
14. Cover the next waffle crust, greased with mayonnaise, with the remaining fish mixed with onions.
15. Lay out the cake again, press it lightly, grease it, lay out the remaining carrots.
16. Sprinkle another crust, greased with mayonnaise, with hard cheese grated on a coarse grater.
17. And finally, the last cake.
18. We spread, press, grease and sprinkle with grated yolks and cheese.
19. We put the cake in the refrigerator for several hours.
20. Before serving, decorate the sides of the cake with any chopped herbs (I have dill) and tomato flowers.

Puff pastry pie

Ingredients:

• ready-made cakes "Napoleon"
• 3 eggs
• 100 - 150 g of hard cheese
• 1 can of any canned fish (I take tuna, or sardinella, or saury)
• 250 g mayonnaise

Cooking method:

1. Eggs need to be boiled and cooled. I don’t crumble everything at once, since only one egg will be needed for one cake, it is more convenient for me to chop them immediately before laying them on the cake.
2. Drain the liquid from the canned food, knead the fish with a fork and remove the bones.
3. I make the pie right in the cake box. The sides from the packaging cover the edges of the cake and it is convenient to put it in the refrigerator for storage, no special dishes are needed.
4. We remove the cakes from the package, put one cake on a cardboard base from it.
5. Squeeze mayonnaise out of the bag onto the cake.
6. I carefully spread the mayonnaise with a fork all over the cake so that there are no gaps, because this is not a salad, dry cakes should be soaked in mayonnaise well!
7. On the first crust, spread one finely chopped egg in a thin layer, spreading it with a fork throughout the crust. It's okay that the cake is not completely covered with a layer of eggs, we don't need this. The layers of fillings should be thin.
8. Top three cheese on a coarse grater, also distributing it in a thin layer throughout the cake.
9. We put the second cake on the first cake with the filling and lightly press it down with our hands - this is a prerequisite for a successful cake!
10. Lubricate the cake with mayonnaise and distribute half a can of canned fish over it.
11. And in the same way we put the rest of the cakes with the filling on top:

• 3rd cake - eggs and cheese
• 4th cake - fish
• 5th cake - eggs and cheese

1. It would be nice to sprinkle the top layer with chopped dill and parsley for decoration.
2. In our unbearable heat, dill no longer grows, but I found an onion in my garden. I love him very much for the fact that he grows in any conditions from early spring to late autumn. This time I chopped green onions onto a pie, cutting it finely, just a little, not for the sake of taste, but only for decoration.
3. But you can do without such decoration altogether. Some people rub first cheese on the last layer, and then more eggs, it turns out such a bright yellow surface, also a kind of decoration.
4. The cake should be left to soak for at least 4 hours. The longer it stands, the tastier it becomes.
5. Cut the finished pie into portions.

Napoleon snack cake with mushrooms

At the word Napoleon, the famous Napoleon puff cake is most often recalled. But there is also a snack of the same name, the snack cake. For the preparation of the Napoleon snack cake, exactly these puff cakes are used. You can bake them yourself from puff pastry or buy ready-made in the store. With ready-made cakes, making a snack with chicken and mushrooms is very simple.

Ingredients:

• 6 Napoleon cake layers
• 0.5 kg mushrooms
• 3 chicken fillets
• 3-4 eggs
• 300 gr mayonnaise
• 100 gr cheese
• bulb
• greens
• vegetable oil for frying

Cooking method:

1. Buy or bake cakes for Napoleon, you need six pieces.
2. Prepare mushrooms, peel onions. Fry mushrooms and chopped onions with vegetable oil until tender.
3. Boil the chicken fillet in salted water, remove from the broth. Chicken broth, by the way, can then be used as a basis for cooking soup. Cool the fillet and cut into small pieces.
4. Hard-boiled eggs, cool, grate.
5. Place the Napoleon base on a cutting board, brush with mayonnaise. Then put a layer of pieces of meat, cover it with a second cake layer.
6. Spread the mayonnaise on the cake again and put the mushrooms on it. Spread mayonnaise on the next cake, lay a layer of eggs.
7. Repeat all operations until you run out of cakes and filling. Top crust, greased with mayonnaise, thickly cover with grated cheese.
8. To melt the cheese, place the Napoleon Chicken Mushroom Pie in the microwave or preheated oven for 5 minutes.
9. Before serving, decorate the Napoleon snack cake with mushrooms and chicken from ready-made cakes with herbs, cut it into portions.
10. A similar snack cake can be made with fish, using ordinary white bread instead of cakes.

Waffle Bread Snack Cake

Ingredients:

• wafer cakes - 6 pcs.
• fillet of 2 medium-sized herrings
• onions - 2 pcs.
• champignons - 500 g.
• carrots - 3-4 pcs.
• cheese for sprinkling - 70-80 g.
• some oil for frying
• greens for decoration
• sour cream is not sour,
• liquid - about 400 ml mustard (ready-made) - 2 tsp.
• sugar - 2 tsp salt,
• pepper to taste vinegar 6% - 1 tablespoon
• vegetable unrefined oil - 1-2 tablespoons

Preparation:

Ingredients:

• wheat flour - 200 gr.;
• 100 g quality margarine;
• a tablespoon of sugar;
• half a spoonful of fine evaporated salt;
• 100 g liquid sour cream;
• small spoon of dough ripper.

In the filling:

• boiled chicken breast - 200 gr.;
• onion head;
• a jar of pickled, mild mushrooms;
• two boiled carrots;
• sweet peppercorn;
• two boiled eggs;
• mayonnaise;
• three cloves of garlic;
• spices.

Cooking method:

Ingredients for the dough:

• 2-2.5 cups flour
• a pack of margarine for baking
• 1 egg
• half a glass of water
• a pinch of salt

Dough recipe:

1. Sift flour into a bowl. Beat the egg, salt and water, pour into a bowl with flour and knead an elastic, smooth dough. Roll out into a thin layer, brush with softened margarine and roll into a roll. Send the resulting workpiece to the refrigerator for about an hour.
2. Cut the roll into small pieces, roll each into a thin layer and bake the cakes at a temperature of 180-190 degrees. They should turn golden.

Ingredients for the filling:

• 200-250 grams of Philadelphia cheese (can be replaced with any other cream cheese)
• 200 grams of lightly salted salmon (smoked salmon can also be used)
• 3 hard-boiled eggs
• 2 tablespoons light mayonnaise
• a small bunch of green onions
• a bunch of dill
• a handful of Frize salad

Cooking method:

1. Grate eggs, mix with green onions and mayonnaise.
2. Grease the cakes with cream cheese and lay out the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.
3. Make as many layers as you see fit. Cover the top crust with cheese and sprinkle with crumbs. Put the Napoleon snack cake in the refrigerator for a few hours, ideally overnight.
4. Serve the cake on a flat platter lined with frisee lettuce leaves.
5. Note. The recipe for the snack cake dough above is quite simple to prepare and can be said to be ideal for both puff desserts and puff appetizers. If it is not possible to cook the cakes yourself, you can use ready-made ones, which are presented in a large assortment in supermarkets.

Snack cake with canned food

Snack cake "Napoleon" with canned food, the recipe with a photo of which I want to show you today, may surprise many. Everyone knows what the classic Napoleon cake with custard looks like, but few people know about the existence of Napoleon snack cakes. You can make a snack cake either from ready-made cakes for the Napoleon cake, or from ready-made puff pastry, or you can bake them from scratch.

Ingredients for the dough:

• Butter - 1 pack,
• Eggs - 1 pc.,
• Water - 150 ml.,
• Soda - 1 tsp,
• Vinegar - 1 tsp,
• Wheat flour - 2.5 cups.

Ingredients for the filling:

• Canned sardine - 1 can,
• Processed cheese - 2 pcs.,
• Carrots - 2 pcs.,
• Eggs - 2 pcs.,
• Mayonnaise - 3 tbsp. spoons,
• Salt to taste
• Vegetable oil.

To decorate the snack cake:

• Hard cheese - 200 gr.,
• Olives - 100 gr.,
• Cucumbers - 1 pc.,
• Parsley - a couple of twigs.

Cooking method:

1. Prepare soft butter for the dough. Cut it into cubes. Place in a bowl.
2. Sift wheat flour to butter through a sieve
3. Mash flour and butter with your hands until you get crumbs.
4. Beat in an egg. Pour in cold water. Add salt. Quench the baking soda with vinegar.
5. Knead the dough with your hands until it becomes a homogeneous consistency.
6. Put the finished puff pastry in a bag and refrigerate for 30-40 minutes.
7. While the dough is cooling, you can start preparing the fish filling for the Napoleon snack cake. Transfer the pieces of canned fish to a bowl.
8. Mash the sardines with a fork. Grate boiled eggs on a medium grater. Grate the processed cheese on a coarse grater.
9. Peel the carrots, then rub them on a medium grater. Fry in vegetable oil for about 5-7 minutes. The sautéed carrots should be soft.
10. Combine sardines, carrots, melted cheese, boiled eggs in one bowl
11. Stir all of the ingredient. Add mayonnaise and salt to taste
12. Stir the fish filling again. If desired, you can add a pinch of black ne
13. That's it, the canned fish filling for the Napoleon snack cake is completely ready. Put it in the refrigerator. Now you can start baking the layers for the Napoleon cake.
14. Sprinkle the table with flour. Roll out the puff pastry in a thin layer. Now you need to cut a circle or rectangle out of it.
15. Round cakes can be cut with a saucepan or pan lid. For even rectangular cakes, you can use a cardboard template of the correct size or an inverted rectangular baking dish.
16. Heat the oven to 180C. Sprinkle a baking sheet with flour. Transfer the crust to it carefully. During baking, the puff pastry swells unevenly, causing the cakes to be severely deformed. To avoid this, pierce the dough with a fork over the entire area of ​​the cake.
17. Bake the crust for 10-15 minutes. The finished cakes should be golden brown. Brush the cakes with the fish filling.
18. To decorate the Napoleon and sardine snack cake, grate the hard cheese on a medium grater. Wash the cucumber and parsley. Cut the cucumber into semicircles.
19. Cut the olives lengthwise to form rings. Sprinkle the sides and top of the Napoleon Diner with grated cheese. Top with olive rings and cucumber slices. Finish off with parsley leaves on the cake.
20. Place the Napoleon Sardine Snack Cake in the refrigerator to soak. In 3-5 hours it will be completely ready. Enjoy your meal. I would be glad if you liked this recipe for a snack cake.

Shortcake snack cake

Ingredients:

• 1 pack of ready-made puff cakes like "Napoleon"
• ½ boiled chicken breast
• 200 g frozen mushrooms
• 1 large carrot
• 1 large onion
• 0.5 cups chicken stock
• 10 g butter
• vegetable oil for sautéing
• 40 g of hard cheese like Poshekhonskiy or Dutch
• 200 g mayonnaise

Cooking method:

1. Peel and wash the onion. Finely chop the fourth part, cut the rest into larger pieces. Scroll the chicken flesh through a meat grinder. Simmer finely chopped onions in vegetable oil until golden brown. Read more:
2. Add butter, salt and minced meat to the skillet. Stir the ingredients, add the broth to them and bring the filling to a boil. Simmer over low heat for 15-20 minutes under a closed pan lid. The minced chicken should take on a slightly dark color.
3. Defrost the mushrooms, discard in a colander and squeeze the water well. Cut into small slices and sauté in vegetable oil along with half of the remaining onion. Combine the chicken filling with the fried mushrooms.
4. Peel and wash the carrots, grate on a coarse grater. Save with the other half of the bow.
   Grate the cheese on a fine grater.
5. Grind one puff crust into crumbs: by hand (using a potato grinder) or in a blender.
6. Before placing the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the pie, distributing the filling in piles on each layer.
7. Assemble the snack cake, sandwiching the cakes with the fillings in the following order: 1 cake - half of the minced chicken with mushrooms; 2 cake - a layer of grated cheese, sauteed vegetables; 3 cake - the second half of the minced chicken with mushrooms. Cover the cake with the last crust and sprinkle with crumbs on top.
8. Leave the dish at room temperature for 3-4 hours - so that the cakes are soaked in mayonnaise, then cut into portions and serve.
9. This chicken, mushroom and vegetable snack cake is very good accompanied with beer. Very satisfying and at the same time bright, appetizing, interesting. Almost a sandwich, but lunch at the same time.
10. You can also reheat your shortcake snack cake in the microwave to make it even tastier when warm. And yet its main advantage is the simplicity of preparation.

Ready-made puff cakes have many faces. If you smear them with butter cream with boiled condensed milk, it will work, if you prepare several types of fillings - from meat, mushrooms and vegetables - you will get a wonderful snack cake.

And if the meat is chicken, then a quick chicken pie. Today we will make a no-bake chicken snack cake.

Ingredients

• 1 pack of ready-made puff cakes like "Napoleon"
• ½ boiled chicken breast
• 200 g frozen mushrooms
• 1 large carrot
• 1 large onion
• 0.5 cups chicken stock
• 10 g butter
• vegetable oil for sautéing
• 40 g of hard cheese like Poshekhonskiy or Dutch
• 200 g mayonnaise

Making a snack cake

Add butter, salt and minced meat to the skillet. Stir the ingredients, add the broth to them and bring the filling to a boil. Simmer over low heat for 15-20 minutes under a closed pan lid. The minced chicken should take on a slightly dark color.

Defrost the mushrooms, discard in a colander and squeeze the water well. Cut into small slices and sauté in vegetable oil along with half of the remaining onion. Combine the chicken filling with the fried mushrooms.

Peel and wash the carrots, grate on a coarse grater. Save with the other half of the bow.
Grate the cheese on a fine grater.

Grind one puff crust into crumbs: by hand (using a potato grinder) or in a blender.

Before placing the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the pie, distributing the filling in piles on each layer.

Assemble the snack cake, sandwiching the cakes with the fillings in the following order: 1 cake - half of the minced chicken with mushrooms; 2 cake - a layer of grated cheese, sauteed vegetables; 3 cake - the second half of the minced chicken with mushrooms. Cover the cake with the last crust and sprinkle with crumbs on top.

Leave the dish at room temperature for 3-4 hours - so that the cakes are soaked in mayonnaise, then cut into portions and serve.

This chicken, mushroom and vegetable snack cake is very good accompanied with beer. Very satisfying and at the same time bright, appetizing, interesting. Almost a sandwich, but lunch at the same time.

You can also reheat your shortcake snack cake in the microwave to make it even tastier when warm. And yet its main advantage is the simplicity of preparation.

Snack Napoleon from ready-made cakes - waffle, puff, etc. Is something that is easy to cook and delicious to eat. Today we will go through the fillings for the snack cakes, but what to do with the cakes, we'll figure it out anyway!

It all depends on the imagination of the cook: puff cakes can be shifted to everything that falls on the soul. Moreover, each layer can be different, the main thing is that the ingredients you use are combined with each other.
Filling with canned fish
This cake consists of several cakes and contains several fillings (each cake is coated with its own filling).
cheese - 100 gr.
canned fish in oil -1 can
eggs-4 pcs.
mayonnaise.
Filling 1: Grate cheese, add mayonnaise spoons and mix well.
Filling 2: Put the canned food in a bowl and mash with a fork. The excess liquid must be drained.
Filling 3: Finely chop the eggs, salt and add mayonnaise - mix.

Now we start to collect the cake. Put the filling 1 on the cake layer. Smooth well with a spoon.

Cover with the second cake on top. Put the filling on it 2. Smooth with a spoon over the surface.

Cover with a third leather on top. Put the filling on it 3. Smooth with a spoon and cover with the fourth cake layer.

Coat the top and sides of the cake with mayonnaise.

The fifth cake should be crumbled into a separate bowl. Sprinkle the resulting crumb over the cake from the sides and from the top. The cake needs to soak. It is better to cook it on the eve of the celebration. And before serving, decorate it with herbs.
Vegetarian filling
red salad onion 1 pc
garlic 2-4 cloves
cream cheese 300 gr
greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr
chicken egg 1 pc
1/2 head of young cabbage
greens: dill, parsley 1 bunch
vegetable oil
salt, ground pepper to taste
Do not feel sorry for greens, it is she who gives the aroma, and fresh garlic - piquancy.
Fry finely chopped onions in a pan, add finely chopped young cabbage and all the greens. Season with salt and pepper to taste, simmer until tender. At the very end of stewing (1-2 minutes) add chopped garlic and cheese. Stir the snack cake filling thoroughly.
Grease all the cakes with a rich filling and stack on top of each other. Cover with cling film and refrigerate for 12-14 hours to saturate the cakes. Before serving, brush, if left over, with the filling and sprinkle with crumb crumbs.
Filling with mushrooms
Champignons - 500 g
White onion - 400 g
Sunflower oil - 80 g
Sour cream - 4 tbsp. l.
Hard cheese - 100 g
Salt (to taste) - 0.5 tsp
Allspice (to taste) - 0.25 tsp
Cut the onion into strips.
Chop the mushrooms.
Fry the onions in oil.
Add mushrooms, stir. Fry over high heat until tender, season with salt and pepper to taste.
Mushrooms mince.
Grease the cakes with mushrooms.
Grease the top pita bread and edges with sour cream.
Grate the cheese on a fine grater, distribute evenly over the surface and edges.
Put in a preheated oven to 180 degrees only so that the cheese melts, you do not need to bake.
Eggplant filling
eggplant 5 pcs.
cheese 250 g
mayonnaise 200 g
greens 100 g
garlic 3 pcs.
tomatoes 5 pcs.


Cut the eggplants into rings 1 cm thick, season with salt, and leave for 15 minutes, then squeeze and fry. Place on a napkin to remove excess oil.
Finely chop the herbs and garlic and mix with mayonnaise. Cut the tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.
Let's start assembling the cake. First we lay the cake, grease with mayonnaise, then grease the eggplants with mayonnaise, grease the tomatoes with mayonnaise, sprinkle with grated cheese, then everything is repeated. The last should be the cake, which we grease with mayonnaise, sprinkle with cheese and decorate with basil sprigs.
Napoleon with chicken
½ boiled chicken breast
200 g frozen mushrooms
1 large carrot
1 large onion
0.5 cups chicken stock
10 g butter
vegetable oil for sautéing
40 g of hard cheese like Poshekhonskiy or Dutch
200 g mayonnaise
Peel and wash the onion. Finely chop the fourth part, cut the rest into larger pieces.

Scroll the chicken flesh through a meat grinder. Simmer finely chopped onions in vegetable oil until golden brown.


Add butter, salt and minced meat to the skillet. Stir the ingredients, add the broth to them and bring the filling to a boil. Simmer over low heat for 15-20 minutes under a closed pan lid. The minced chicken should take on a slightly dark color.

Defrost the mushrooms, discard in a colander and squeeze the water well. Cut into small slices and sauté in vegetable oil along with half of the remaining onion. Combine the chicken filling with the fried mushrooms.

Peel and wash the carrots, grate on a coarse grater. Save with the other half of the bow.
Grate the cheese on a fine grater.
Grind one puff crust into crumbs: by hand (using a potato grinder) or in a blender.




Before placing the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the pie, distributing the filling in piles on each layer.


Assemble the snack cake by sandwiching the cakes with the fillings in the following order:
1 cake - half of the minced chicken with mushrooms;
2 cake - a layer of grated cheese, sauteed vegetables;
3 cake - the second half of the minced chicken with mushrooms.
Cover the cake with the last crust and sprinkle with crumbs on top.




Leave the dish at room temperature for 3-4 hours - so that the cakes are soaked in mayonnaise, then cut into portions and serve.
Recipe 6: Napoleon snack with bee fish
2. Medium carrots - 3 pcs.
3. Onions - 3 pcs.
4. Eggs - 5 pcs.
5. Cheese - 150-200 g. (I took the orange "Cheddar")
6. Canned fish in oil "Tuna" - 250-300g
7. Mayonnaise
8.salt
9. vegetable oil
10.a little parsley for garnish
11.Olives and pitted olives for garnish
Lightly coat the cakes with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.
In a small amount of oil, fry the carrots separately, separately the onions.
Add a little mayonnaise to the carrots and onions. Grind the yolk with mayonnaise.
Grind the protein with mayonnaise. Grate cheese with straws and mix with mayonnaise. Each filling, except for tuna and cheese, add a little salt.


Put the filling on the cakes in this order: (form a "cake")
1 cake: tuna
2: carrots
3: bow
4: yolk
5: protein
6: Place the cheese on top of the last crust.
Cut the olives and olives into rings and lay out, alternating in color, on a cheese "meadow" in the form of bees. Make the antennae of the bees from small pieces of olives. The wings are made from parsley leaves. Let the "cake" soak.
Note for home baked cakes:
The edges of the cakes can turn out to be uneven, therefore, after the formation of the “Cake” and its impregnation, you need to cut off its edges (align) with a sharp knife.
Recipe 7: Snack Napoleon cake with salmon
200-250 grams of cheese
200 grams of lightly salted salmon (smoked salmon can also be used)
3 hard-boiled eggs
2 tablespoons light mayonnaise
a small bunch of green onions
a bunch of dill
Grate eggs, mix with green onions and mayonnaise.
Grease the cakes with cream cheese and lay out the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.
Make as many layers as you see fit. Cover the top crust with cheese and sprinkle with crumbs. Put the Napoleon snack cake in the refrigerator for a few hours, ideally overnight.
Recipe 8: Filling for Napoleon's Snack with Chicken Liver and Smoked Chicken
300 grams of chicken liver
1 onion
1 small carrot
a tablespoon of olive oil
2 smoked breasts
1 fresh cucumber
a handful of prunes
a few walnuts
4 tablespoons light mayonnaise
salt, pepper to taste
Fry the prepared chicken liver in olive oil along with onions and grated carrots, season with salt and pepper to taste. Cool and grind in a blender.
Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and stir.
Dry the nuts in a dry frying pan and chop lightly.
Put liver pate on the bottom cake, cover with another cake, put chicken breast, cucumber and prune salad, etc. Alternating the filling, we make as many layers as we consider necessary.
The finished Napoleon snack cake should be left in the refrigerator for several hours.
And more toppings for the Napoleon snack cake
Filling with fish
Fish can be any, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if very dry, mix with a spoonful of sour cream) + tomato paste + finely chopped olives (optional).
Avocado filling
Mash the pulp of a ripe avocado with a fork, mix with cottage cheese + tobasco sauce + lemon juice + finely chopped greens (green onions, dill).
Egg filling
Beat eggs well with curry. Fry like scrambled eggs in butter. Salt and pepper. Remove from heat, mix with grated cheese and herbs.
Carrot and champignon filling
Cut the champignons into thin slices, fry with finely chopped onions. Simmer carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it is thick, add more sour cream or water.
In general, there are a lot of options for fillings for a Napoleon snack:
1. Grated hard cheese with mayonnaise and garlic.
2. Any salad - crab, Olivier, meat, squid ...
3. Herring with grated boiled beets and mayonnaise.
4. Cheese cheese with cottage cheese, garlic, dill and butter.
5. Smoked fish with grated apple and dill.
6. Red fish with a slice of lemon.
7. Classic liver pate or with mushrooms.
8. Any canned fish - sprats, sardines, saury, salmon.
9. Grated fried carrots with mayonnaise and garlic.
10. Tuna with boiled egg and herbs.
11. Crab sticks with grated cheese and mayonnaise.
12. Shrimps with egg and mayonnaise.
13. Mushrooms, fried with onions, grated egg in them.
14. Potatoes with mashed onions, parsley, vegetable oil.
15. Ham with horseradish and parsley.
16. Herring oil.
17. Forshmak or hummus ...

Increasingly, the list of appetizers on the festive table is complemented by an original dish - an appetizer cake made from ordinary cake layers for sweet cakes in combination with salad layers. To save time, you can replace homemade cakes with purchased ones, so the dish is prepared many times faster and easier, you just have to let the cake soak for several hours before serving.

Recipe for a snack cake from Napoleon cakes

Any salad or a combination of individual ingredients can serve as a filling for the Napolneon snack cake. In order for the cake to turn out really soft, you will need a large amount, which will instantly saturate the warm cakes and make the appetizer juicy, and therefore choose the highest quality sauce or cook it at home.

Ingredients:

• cakes for the Napoleon cake - 5 pcs .;
• mayonnaise - 830 ml;
• chicken fillet - 1.1 kg;
• hard cheese - 370 g;
• champignons - 420 g;
• onions - 210 g;
• garlic cloves - 4 pcs.;
• eggs - 6 pcs.;
• green onion feathers - 4 pcs.

Preparation

Clean the chicken from films and residues of fat, then boil and disassemble into fibers. Grate the cheese and proceed to the mushroom layer, for the preparation of which peeled champignons must be sautéed with chopped onions and puréed garlic until the mushroom moisture has completely evaporated. For the final filling, mix the finely chopped egg with the green onions.

Now place the finished cakes in a preheated oven or microwave - the cakes should warm up slightly in order to absorb the mayonnaise well. Cover the first warm crust with the sauce, put the chicken on top of it, then another crust, a generous layer of mayonnaise and cheese. Repeat the same procedure for two more fillings and coat the finished Napoleon Chicken Mushroom Tart with mayonnaise on the outside.

Ingredients:

Preparation

Start by preparing each of the fillers. Boil the carrots, grate them and combine with mashed garlic and a couple of tablespoons of mayonnaise until a smooth paste is obtained. Mash the canned fish together with a small amount of liquid from the jar. Hard-boiled eggs and chop. Alternately distribute the filling between the cakes, pre-coating each with mayonnaise. Cover the resulting Napoleon snack cake from ready-made cakes with a layer of cream cheese and refrigerate for soaking.

Fish snack bar napoleon- an original cold appetizer and decoration of any table. This snack cake only takes half an hour to prepare.

An important feature of this dish is also the fact that it can (and even need - it will only be better!) Prepared on the eve of the day when guests come to you and you serve it on the table - the time factor before a large reception sometimes plays a decisive role in drawing up a menu and choosing dishes. It's also easy to transport this snack cake by simply putting it in a bag if you're going to a clubbing party where everyone brings some food.

Necessary:

• Puff cakes (as for the Napoleon cake) - 3 pieces. The easiest way is to buy ready-made ones, which we usually do (there are usually 4-6 cakes in a package, depending on the manufacturer, the sizes of ready-made cakes can also be different, we came across rectangular about 18x22 cm and square about 20x20 cm and 23x23 cm). You can buy ready-made frozen puff pastry and bake the cakes yourself, following the instructions on the package (remembering that the cakes must be the same size).
• Chicken eggs - 4-5 pieces
• Canned food "Natural pink salmon" or "Natural salmon" - 1 can of 245 grams or 2 cans of 185 grams each
• Cheese (whatever you like, hard enough to grate) - 200 grams
• Garlic - 2-3 cloves (you can do without it, but the taste will be less piquant)
• Mayonnaise - about 6 rounded tablespoons
• Dill - 1 bunch (40-50 grams) optional
• Tomato - 1 piece (optional, to decorate the cake)

Preparation:

Once again, we remind you that it is better to make a snack cake the day before, so that the cakes have time to soak in mayonnaise and become soft.

Eggs must be hard-boiled and cooled in advance (to cool faster, pour boiled eggs with cold water or leave a saucepan with eggs under running cold water for 5-10 minutes).

Take a flat dish or tray of a suitable size and place the first crust on it (carefully and carefully: the flaky cakes are fragile and break easily!).

Eggs (already cooked and chilled) are peeled and three on a coarse grater in a bowl. Add 2 tablespoons of mayonnaise there and mix.

Put the resulting egg-mayonnaise mass on the cake and gently distribute it with a spoon and spread it evenly over the entire surface of the cake. Cover with the second cake on top.

We open a can of fish, put the fish in the empty bowl (it is absolutely not necessary to wash the bowl during the cooking process!). Pour about half of the sauce from a tin can there. We carefully divide the pieces of pink salmon / salmon along the ridge and remove and discard the ridge and large bones. It doesn’t matter if the small bones remain: they are soft enough and will crumple into dust. Knead the fish with the convex side of the fork (turning the fork with the prongs up) until the state of a homogeneous fish porridge, add one tablespoon of mayonnaise, mix.

We spread the resulting mass on the second cake and distribute it evenly over its entire surface. Cover with the third cake on top.

Three cheese on a coarse grater into the empty bowl. Add garlic, peeled and passed through a special crusher, to the cheese (if you do not have a crusher for garlic, the garlic can be very finely chopped with a knife or grated on a fine grater). Add 3 tablespoons of mayonnaise, mix everything. We spread the resulting mass on the third cake and spread it evenly with a spoon over its entire surface.

If we want to use dill (and we highly recommend this to you!), Then you need to wash it in advance and let it dry. Then we cut off and discard the sticks, finely chop the rest of the dill (by the way, all this can be done long before preparing the snack Napoleon: the chopped dill can be stored well in the refrigerator in a small container with a lid for several days). Sprinkle the crumbled dill on top of our cake.

Now our fishy snack bar napoleon ready. Carefully tuck the tray with the cake into a large plastic bag so that the open side of the bag could be tucked under the bottom of the tray: we need to keep the air from getting to the cake and the cake from weathering. Put the cake in the package in the refrigerator. The next day, remove the cake from the refrigerator 1.5-2 hours before the guests arrive so that the cake warms up to room temperature (do not take it out of the bag until the guests arrive). Garnish the snack cake with tomato slices before serving. That's it: cut the fish napoleon into pieces and place on plates.

REMEMBER: COOKING IS EASY!

Go for it! Be creative! Cook!

Eat yourself, feed your family, treat your friends!

BON APPETIT!

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