Description
The inspiration of this cake was the recipe Natasha-natapit sponge roll "Japanese silk." Try, very simple and tasty!
Ingredients
-
Chicken egg
3 piece
-
Salt
-
Flour
90 g
-
Carrots
150 g
-
Chicken breast
100 g
-
Mayonnaise
3 Tbsp
-
Dill
-
Mushrooms
1 handful
Cooking
For the shortbread to cook the mushrooms (I marinated mushrooms). Rinse them, dry and put under a press for a couple of hours. Lay a baking paper shape measuring 20 by 30. Grease the paper with butter. Put mushrooms face down and the leaves of dill.
Beat eggs with salt, to increase the weight by half. It took me 10 minutes. Add the flour, stir with a spatula method of folding.
Biscuit dough gently spread on top of mushrooms. Put the form in preheated oven and bake at 180 deg. it takes about 8-10 minutes.
The finished cake to turn on a kitchen towel, remove the baking paper and immediately turn over 2 times the mushrooms down. Wrap the roulade and allow to cool.
At this time, prepare the filling. I had the carrot salad in Korean.
Boiled breast, chop and grind the carrot in a blender.
To expand the cake, coat with mayonnaise brand Mahe.
On top put minced carrots and meat. Lightly sprinkle chopped dill on top. Twist the roll to remove in the cold for an hour.
Ready cake slice when serving portions. The recipe author.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.