Cake with fresh cheese
Instructions
Divide the dough into three equal pieces and derived from these three discs of 26 cm in diameter.
Oven plate coated with a sheet of parchment paper, lie down on the discs of pastry, bucherellateli with the prongs of a fork and let them rest for a quarter of an hour, then cook in the oven (200 degrees) for 12-15 minutes.
Place the cheese in a bowl and knock it with a whisk or electric mixer until creamy and swollen, then carefully fold the whipped cream soda, not too insaporitelo with salt necessary, ground pepper and lemon juice, then divide it into equal parts into three bowls.
Mixed with one part cream the brunoise of red pepper, chopped onion and sweet paprika, the green bell pepper brunoise, chopped mixed herbs, olives, capers and garlic and let the third white.
Place a disc of puff pastry on a serving dish or on a grid and lie above the red pepper cream.
Cover with the second disk of dough and spread it with green pepper cream, on which you will put the last disc of puff pastry.
Covered the entire cake with a thin layer of white cream, then put the rest in a pocket of fabric with a star nozzle No.
7 and use it to garnish.
Sprinkle the edge and center of cake with almond flakes, then complete the decoration with red chillies, curly parsley leaves, sliced stuffed olives and '' '' carrot flowers.
Ingredients and dosing for 16 persons
- 300 g of puff pastry
- 750 g of fresh cheese
- 10 cl of cream
- Salt
- White pepper
- 2 teaspoons of lemon juice
- 100 g of red bell pepper brunoise
- 50 g of green bell pepper brunoise
- 1 tablespoon of chopped onion
- 1 tablespoon of sweet paprika
- 1 tablespoon of mixed chopped herbs
- 5 green olives
- 2 teaspoons of chopped capers
- 1/2 clove of garlic
- For garnishing:
- 50 g of almond flakes
- Some of stuffed olives
- 1 boiled carrot
- 1 bunch of curly parsley
- Some of chilies in olive oil