DinnerBooks
Classic account cake

Classic account cake

Cooking Time1 h 30 m
Ingredients16
DifficultyMedium
0
0
Noelia DahlNoelia Dahl
The reckoning cake always feels right when something a little celebrating comes out on the table. Here, a bottom of the screw and butter is met with a filling of eggs, shrimp, red bulb, crème fraiche and dill. At the top, add fresh grass bulbs, raids, salad peas and sealing caviar for a nice and fresh finish.

Ingredients

  • Step: 1
    200 g kavring
  • Step: 2
    75 g butter or margarine
  • Step: 3
    4 pc gelatin leaf
  • Step: 4
    2 pc eggs
  • Step: 5
    1 pc speaking in lake
  • Step: 6
    1 pc red
  • Step: 7
    1 pc lemon (finished shell and 2 tsp juice, for 12 buffet portions)
  • Step: 8
    20 g fresh dill
  • Step: 9
    2 dl crème fraiche
  • Step: 10
    3 dl cream file
  • Step: 11
    1 tsk salt
  • Step: 12
    1 krm the black pepper
  • Step: 13
    20 g fresh grass
  • Step: 14
    4 pc raids
  • Step: 15
    10 pc salads
  • Step: 16
    1/2 pc red vapor caviar or stone bitsrom

Instructions

  • Step: 1
    Bottom: Finhack or mix the bread in a food processor. Melt the food and mix with the bread.
  • Step: 2
    Add baking plate paper to the bottom of a mould with detachable edge, about 24 cm in diameter (for 12 buffet portions). Add in the bread mixture, flat to so that it is evenly distributed and let stand in the fridge about 15 minutes.
  • Step: 3
    Filling: Put the gelatin leaves in cold water about 5 minutes. Put the eggs in boiling water and boil them for 8 minutes. Flush eggs cold. Let the shrimp run off in a silk.
  • Step: 4
    Scale and chop the bulb. Wash the lemon and tear the outermost of the shell. Scale and hack the eggs. Save 1/3 of the dill to garnishing and cut the rest of the dill fine. Mix onions, lemon shells, lemon juice, eggs and the cut dill with crème fraiche, cream file, salt and pepper.
  • Step: 5
    Remove some shrimp to garnishment. Hack the rest of the shrimp in small pieces. Turn the shrimp into the fill.
  • Step: 6
    Take up the gelatin and melt it in a pot of weak heat. Stir down some of the filling in the melted gelatin during continued weak heat (do not boil) and mix. Stir down the rest of the filling.
  • Step: 7
    Pour the filling in the form. Stay in the fridge at least 4 hours to rigidate.
  • Step: 8
    Topping: Cut the lawn fine. Embrace and pay raids very thin, preferably on a mandolin. Put the raids in ice water. Share the salad peas in the long run.
  • Step: 9
    When serving, place the shrimp oak on a barrel and garnish with the rest of the dill, shrimp, cut grass bulb, shelved run-off raids, salad peas and seaweed caviar.

Näring

Calories213kcal
Carbohydrates9g
Fat15g
Protein9g
Serving Size12bufféportioner

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