Before forming our mini-cakes we have to boil the potatoes, carrots and beets. It is advisable so that they don't swap colors) the softer the better.

Now get the cream, green peas, soy sauce and olive oil and from vegetables to make puree. The potatoes easier to mash these, adding a little cream and the vegetables and blend with a blender or grater.

In the carrot puree, add a little olive oil and soy sauce, about a teaspoon, and in fact - to taste. Mashed potatoes and gently mix with a teaspoon of soy sauce and peas. Then do not overdo the sauce to puree the color is not dark. In a beet puree, and carrot, add a little olive oil and soy sauce.

With the help of special shape is cut from the wafer layer of the workpiece - three laps in a salad and start forming. Put down the first round of waffles, top with half the carrot puree, align, again on top of the wafer (if desired, the wafer can be further smear a little olive oil), half mashed potatoes (here I ran out of height rings, I had to put the second on top), again waffle, half a beet puree. Top and sprinkle with chopped into small pieces pickles. Their number is VERY approximately, it all depends on how they have a rich taste. Do not overdo it, they can easily Eclipse the delicate taste of the cake layers.

Gently wipe around the ring coming up the juice, remove the form and serve! But, in principle, if necessary, these mini-cakes can easily stand a couple of hours before serving, by replacing salt with soy sauce, vegetables almost no flow.