Cake "Fish Napoleon"

Category: Bakery products
Fish Napoleon Cake

Ingredients

puff yeast-free dough (ready-made) 500 gr.
cream 33% 300 gr.
slightly salted salmon 150 gr.
Red caviar 140 gr.

Cooking method

  • Defrost the dough, bake until tender at t 180. Cool, cut across into layers. Depending on the test, you should get min. 4, max. 5 layers.
  • Beat the cream until a thick, stable foam.
  • Cut the salmon, chop until puree in a blender.
  • Add to the cream and beat well again.
  • We coat the layers of dough, decorate with caviar on top.
  • We put in the refrigerator for min. for 2 hours.

National cuisine

its

Note

Fish Napoleon Cake

Svetlana-cat
The taste is wonderful! Adore! I do it often, so at home there are so many variations - both on different dough, my own and purchased, the dough on kefir, and on margarine, and the fillings may be different (depending on what is in the house, canned food or fish, etc.). ) I even used the purchased cakes for Napoleon's cake (they are not sweet in themselves).
For example, the cakes can be layered with three fillings (the most common option): boiled grated eggs with mayonnaise on the bottom cake, mashed canned food on the second cake, grated cheese with mayonnaise on the third, if there is a fourth cake, then grease it with mayonnaise and sprinkle with herbs. A very interesting taste is obtained if the slightly salted fish is simply cut into small pieces and sandwiched into the cake. And I also liked it when I used soft melted cheese with a neutral taste - I mixed the fillings with it and smeared it (I added a little mayonnaise to it to make it more smeared and took just slightly salted fish, not canned food, a lot of greens - dill and green onions).
In this version, I will definitely try, it should also be tasty. thanks for the recipe !!
Rada-dms
Something drew me to puff, but here such gorgeous recipes !!!
MariV
What is it for?

This recipe has been hanging out on the forum for 5 years.
Rada-dms
MariVWell Duc I'm on the forum not so long ago, I study, so to speak, developments !!!
And the whole point is that I have long wanted to do this, but somehow the composition did not please.
MariV
Once I brought this cake to a small corporate party - I myself did not expect such a reaction.
afnsvjul
Wow, what a wonderful recipe !!!! I didn’t have time for the New Year, so now on Christmas I’ll joke THANKS !!!
MariV
Make it tasty and unusual!
Fotina
Olga, do you still need to roll out the purchased dough? Up to what size, approximately? Interesting cake, I want to cook.)
MariV
Svetlana
Defrost the dough, bake until tender at t 180. Cool, cut across into layers. Depending on the test, you should get min. 4, max. 5 layers.
- just bake without rolling.
Fotina
Quote: MariV

Svetlana - just bake without rolling.
that is, the finished cake is about the size of the roof of an M7 loaf?
MariV
Fotina, Svetlanahow many layers you make and how you miss, this will be the height.
Gala
Olga, how long can you keep it ready in the refrigerator, without sacrificing taste?
julia_bb
Cool cake! I'll do it for Christmas, thanks
MariV
Gala, Galya, didn't keep it for a long time, I don't know. Probably up to 2 days.
julia_bb, do it, I think you like it.
Gala
Ol, I want to take him on a visit. I think when to do better: put it at night today, or tomorrow you can. We are going to visit in the evening.
MariV
Galya, better tomorrow - by evening it will be the same!
Joy
Olya, that is, cut the baked dough into thin cakes, like a biscuit?
MariV
JoyMarina, yes, we defrost the dough, don't roll it out, but just bake it.

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