Napoleon salad cake made of cakes with chicken

Step-by-step cooking

1. Step 1:

   

   How to make a Napoleon salad cake from cakes with chicken? First of all, bake cakes. How to make cakes? Take a deep bowl. Sift the flour into it. This will not only remove possible debris, but also saturate it with oxygen, which will make the baking more airy.

2. Step 2:

   

   Grate butter on a coarse grater into flour. To make it easier to do, it should be well chilled, so put it in the freezer an hour before cooking. Also, the oil can be rolled in flour before rubbing, so that it sticks less to the grater. Quickly grind the butter with flour with your hands until crumbs are obtained.

3. Step 3:

   

   Make a funnel in the flour mass, pour ice water with vinegar into it, mix.

4. Step 4:

   

   Knead the dough. This should be done quickly so that the butter does not melt from the hands, then the dough will turn out soft.

5. Step 5:

   

   Divide the dough into equal parts, the number of which will depend on the desired size of the cakes. I divided it into 6 parts. Put the dough in the refrigerator for half an hour.

6. Step 6:

   

   Remove the dough balls from the refrigerator one by one, just before rolling out. On a table sprinkled with flour, roll out each part of the dough very thinly (about 3 mm thick). Transfer the dough layer using a rolling pin to the parchment. There is no need to lubricate the parchment. Immediately outline the contour of the cake, prick it with a fork so that it does not swell when baking. I was making a small salad cake of 6 square cakes with a side of 14 cm.

7. Step 7:

   

   Bake the cakes in a preheated 180-190 degree oven for 8-10 minutes until golden brown.

8. Step 8:

   

   Prepare the filling. How to make the filling? Pre-boil the chicken fillet. How to cook chicken fillet? Dip it into boiling salted water, add pepper, bay leaf. Cook the fillets over medium heat until tender, 30-40 minutes, depending on the size.

9. Step 9:

   

   Remove the fillets from the broth, let cool. Cut the fillet into small pieces. You can use the broth to prepare other dishes.

10. Step 10:

    

    Wash the mushrooms, dry them, chop them finely. I took champignons, but others will do — fresh, frozen, canned or dried.

12. Step 11:

    

    Peel the onion and cut into small cubes.

13. Step 12:

    

    In a frying pan with the addition of vegetable oil, fry the mushrooms and onions until tender, stirring occasionally. In the process of cooking, add salt to the mushrooms. Let the finished mushrooms cool down.

14. Step 13:

    

    Grate the cheese on a fine grater. Choose a delicious, high-quality, natural cheese, without milk fat substitutes. Boil and cool the chicken egg.

15. Step 14:

    

    Assemble the cake. When assembling a salad cake, each cake and a layer of filling will need to be lubricated with mayonnaise. Take the amount of mayonnaise to taste. So, the first cake, mayonnaise.

16. Step 15:

    

    Lay out half of the chopped fillet, smear it with mayonnaise on top.

17. Step 16:

    

    Cover with the second cake, spread the grated cheese evenly.

18. Step 17:

    

    Again the cake and a layer of fried mushrooms. Here I did not apply mayonnaise, as the mushrooms turned out to be quite fatty. Cover with a cake.

19. Step 18:

    

    The next layer is the remaining chicken fillet.

20. Step 19:

    

    Then a cake and a boiled egg grated on a coarse grater.

21. Step 20:

    

    Grease the last cake and sides with cottage cheese. To make the cheese less viscous, you can mix it with a couple of spoonfuls of cream. Sprinkle the sides of the salad cake with crumbs from the cake scraps. Decorate the snack on top. I tinted the remaining curd cheese with carrot juice and made decorations around the perimeter. I also used olives, parsley and a carrot rose. Put the finished snack in the refrigerator for 6-8 hours for soaking. Enjoy your meal!