Snack cakes are a special kind of dish that allows you to move away from the concept of classic layered salads and make something truly hearty and delicious. The point is that such cakes are prepared with a large number of fillings, which reveals many flavor compositions in the dish.
For example, the appetizer cake “Napoleon” is prepared with three fillings. All fillings are uncomplicated, but together they combine perfectly. The cake contains several layers of baked chicken, fried mushrooms and cheese with prunes and nuts.
The chicken layer makes the appetizer more nutritious. The spices in which the chicken is marinated in advance make the dish more spicy, adds certain flavor notes. The
layer of mushrooms gives a brackishness to the appetizer, it combines well with the tenderness and spiciness of the chicken and the creaminess of the cheese. The pita keeps all the flavors from blending together. This makes the appetizer more versatile in terms of revealing each filling.
Let’s tell you how to prepare an appetizer cake “Napoleon”
Ingredients:
- Lavash – 6 pcs;
- Eggs – 3 pcs;
- Salt.
Ingredients for stuffing:
- Chicken thigh meat – 6 pcs;
- Salt;
- Pepper mixture;
- Smoked paprika;
- Dried garlic.
- Soy sauce;
- Dijon mustard
Ingredients for stuffing #2:
- Onions – 1 pc;
- Mushrooms – 500 g;
- Salt.
Ingredients for stuffing #3:
- Hard cheese – 200 g;
- Garlic – 1 clove;
- Nuts – 40 g;
- Prunes – 4 pcs;
- Mayonnaise – 2 tbsp.
Ingredients for the sauce:
- Mayonnaise – 3 tbsp;
- Sour cream – 3 tbsp;
- Garlic – 1 clove;
- Salt – ½ tsp.
Preparing the appetizer cake:
For the first filling, sprinkle the chicken thighs with salt, pepper mixture, smoked paprika, and dried garlic. Pour soy sauce to the thighs and add Dijon mustard, stir and marinate for 30 minutes.
Bake the chicken thighs until cooked, that is, until juicy and golden. At the same time, chop the onions for the second stuffing
. Fry the onions in a frying pan in vegetable oil until soft. Cut mushrooms into small cubes, add them to the onions and fry until the liquid evaporates
. Salt and pepper the mushrooms to taste. For the third stuffing grate cheese on a coarse grater, put garlic cloves through a press to it.
Shinkuem finely nuts, cut prunes finely and put them to the cheese.
For the sauce mix
mayonnaise
with sour
cream,
press garlic cloves into the sauce, salt. Put the sauce in a pastry bag for convenience.
Cut out lavash sheets
into
18-20 cm in diameter. Beat eggs separately with salt and pepper, dip each pita sheet into the egg mixture.
Fry the pita cakes on both sides on a dry frying pan. Remove the bones, cartilage and skin from the baked chicken, cut the meat finely.
Place a pita sheet in a cooking ring, lay ½ of the chicken on it. Lubricate the chicken layer with sauce, put a pita bread on it.
On the pita bread put a layer of mushrooms, measure a part of the stuffing, also lubricate with sauce. On the mushroom layer put the pita, and on it – a layer of half of the cheese stuffing.
Smear the cheese stuffing with sauce, put the pita. Repeat all layers, covering each with a pita except for the last one.
Decorate the appetizer cake with dill and green onions. Let the dish stand for up to 1 hour before serving.
