Description
Delicious and delicate snack cake with chicken liver pate, unique touch which makes a jelly of orange juice.
Ingredients
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Chicken breast
350 g
-
Walnuts
70 g
-
Broth
100 g
-
Salt
0.5 tsp
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Butter
50 g
-
Onion
1 piece
-
Carrots
1 piece
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Olive oil
2 Tbsp
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Dutch cheese
70 g
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Bread
1 piece
-
Dill
30 g
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Cheese curd
200 g
-
Sour cream
2 Tbsp
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Orange
2 piece
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Gelatin
5 g
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Water
50 ml
Cooking
Chicken breast boil until tender and chop in a blender. Dont pour the broth.
Walnuts to put in the blender.
Grind.
For chopped chicken breast and add the walnuts, salt, broth, melted butter and mix well with an immersion blender. Chicken liver pate is ready.
Peel the onion, wash, finely chop and fry in olive oil until transparent.
Carrots clean, wash, grate on a fine grater and add to the onions. Fry for another 3 minutes. Allow to cool.
To the onions and carrots add cheese, grated on a fine grater.
Mix well.
For the "cake" I used here is such bread, weighing 500 grams.
The top of the cut, we won't need it. The rest of bread cut into 4 circles.
On the first (bottom) circle, spread 1/2 of chicken paste, flatten.
Top cover with the second circle of bread. Him to put the carrot-onion powder, to level.
Next, cover with the third circle, which is to distribute the remaining chicken pate. Cover of the fourth circle. Cottage cheese mix with sour cream and 1/4 of distribute on top of cake. Then foil, folded in 3 layers, tightly wrap the cake and secure with cooking string to make bumpers.
Squeeze juice from oranges (I got 150 ml). In water (50 ml) to dissolve gelatin, add orange juice, mix well and pour on top of cake. Put into the refrigerator for freezing.
In water (50 ml) to dissolve gelatin, add orange juice, mix well and pour on top of cake. Put into the refrigerator for freezing.
After the juice hardens, carefully remove the foil and brush sides of cake remaining cream cheese.
Dill wash, finely chop and sprinkle them on the sides of the cake.
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