Snack meat cake

Put the minced chicken in a bowl, add cream, lightly beaten egg, salt, pepper and mix the mass.
Grease the baking dish with oil, lay out part of the prepared mass and level the surface.
Bake for ~15 minutes at a temperature of ~180-190 °C.
Get a mold with a ready-made meat cake, drain the resulting liquid (if formed), carefully transfer the cake to a flat surface (cutting board or flat plate) and cool.
In this way, bake 3-4 cakes from minced chicken. Cool it down.
Prepare mushroom cream:
Peel and finely chop the onion.
Wash the champignons and cut them into slices or cubes.
Wash, dry and chop the greens.
Peel the garlic and pass it through a garlic juicer.
In a frying pan heated with vegetable oil, fry the onion for ~ 2 minutes.
Add the mushrooms and fry, stirring, for 8 minutes. Add a little salt and pepper.
Mushrooms with onions to cool.
Put the mushrooms in a blender bowl, add the melted cheese and beat until smooth.
Put the mushroom mass with cheese in a bowl, add the herbs and garlic, and mix well. If necessary, to taste, lightly add salt and pepper with freshly ground pepper.
Put the cooled meat cakes on a dish and smear with mushroom cream.
Do not lubricate the top cake.
Prepare cheese and mayonnaise glaze:
Heat milk or cream to a temperature of ~ 70-80 °, add instant gelatin and stir until the gelatin dissolves. Strain the gelatin solution.
Pour cream with gelatin into a blender, add 30 g of processed cheese "Amber" and 3-5 tablespoons of mayonnaise. Beat the mass in a blender until smooth.
Grease the sides and the surface of the cake with cheese-mayonnaise mass and gently smooth it out.
Decorate the snack cake with a rose made of tomato peel, parsley and dill, lettuce and figures carved from bell pepper.
Put the cake in the refrigerator and let it brew.