Chicken Crust Napoleon Salad Cake

Beautiful, spectacular, delicious, for the holiday table! Cake-salad Napoleon from shortbread with chicken — a recipe for an original appetizer in which layers of lettuce are placed between thin puff pastry crusts. This cake is suitable for any celebration, and it will simply diversify the usual menu.
cook time: 10h
Owen Truitt
Chicken Crust Napoleon Salad Cake

Nutrition Facts (per serving)

287
Calories
22g
Fat
13g
Carbs
9g
Protein

Ingredients (8 portions)

For the cakes:

Wheat flour 190 g
Butter 100 g
Water 65 ml
Vinegar 0.5 tbsp

For filling:

Salt to taste
Eggs 1 pc
Hard cheese 50 g
Bay leaf 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Peppercorns 2 pc
Mushrooms 90 g
Mayonnaise 120 g
Chicken fillet 180 g

To coat the top of the salad:

Cottage cheese 100 g

Recipe instructions

Step 1

Step 1
How to make Napoleon salad cake from chicken cakes? First of all, bake the cakes. How to make cakes? Take a deep bowl. Sift flour into it. By doing this you will not only remove possible debris, but also saturate it with oxygen, which will make the baked goods more airy.

Step 2

Step 2
Grate the butter into flour on a coarse grater. To make this easier, it should be well chilled, so put it in the freezer an hour before cooking. You can also roll the butter in flour before grating so that it sticks to the grater less. Quickly rub the butter into the flour with your hands until crumbly.

Step 3

Step 3
Make a funnel in the flour mixture, pour ice water and vinegar into it, stir.

Step 4

Step 4
Knead the dough. This must be done quickly so that the butter does not melt by hand, then the dough will turn out soft.

Step 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. Place the dough in the refrigerator for half an hour.

Step 6

Step 6
Remove the dough balls from the refrigerator one at a time just before rolling them out. On a floured board, roll out each piece of dough very thin (about 3mm thick). Using a rolling pin, transfer the dough onto the parchment. There is no need to grease the parchment. Immediately trace the outline of the cake, prick it with a fork so that it does not swell during baking. I made a small salad cake from 6 square cakes with a side of 14 cm.

Step 7

Step 7
Bake the cakes in an oven preheated to 180-190 degrees for 8-10 minutes until golden brown.

Step 8

Step 8
Prepare the filling. How to make the filling? Pre-boil the chicken fillet. How to cook chicken fillet? Place it in boiling salted water, add peppercorns and bay leaf. Cook the fillets over medium heat until tender, 30-40 minutes, depending on size.

Step 9

Step 9
Remove the fillet from the broth and let cool. Cut the fillet into small pieces. You can use the broth to prepare other dishes.

Step 10

Step 10
Wash the mushrooms, dry them, chop them finely. I used champignons, but others will work — fresh, frozen, canned or dried.

Step 11

Step 11
Peel the onion and cut into small cubes.

Step 12

Step 12
In a frying pan with added vegetable oil, fry the mushrooms and onions until tender, stirring occasionally. Salt the mushrooms during cooking. Let the finished mushrooms cool.

Step 13

Step 13
Grate the cheese on a fine grater. Choose tasty, high-quality, natural cheese, without milk fat substitutes. Boil and cool the chicken egg.

Step 14

Step 14
Assemble the cake. When assembling the salad cake, each cake layer and layer of filling will need to be greased with mayonnaise. Adjust the amount of mayonnaise to taste. So, the first cake layer, mayonnaise.

Step 15

Step 15
Place half of the chopped fillet and spread mayonnaise on top.

Step 16

Step 16
Cover with the second cake layer and spread evenly with grated cheese.

Step 17

Step 17
Again the crust and a layer of fried mushrooms. Here I did not apply mayonnaise, since the mushrooms turned out to be quite fatty. Cover with cake.

Step 18

Step 18
The next layer is the remaining chicken fillet.

Step 19

Step 19
Then the cake and a boiled egg grated on a coarse grater.

Step 20

Step 20
Grease the last crust and sides with curd cheese. To make the cheese less viscous, you can mix it with a couple of tablespoons of cream. Sprinkle the sides of the salad cake with crumbs from the cake scraps. Decorate the appetizer on top. I colored the remaining curd cheese with carrot juice and made decorations around the perimeter. I also used olives, parsley and a rosette of carrots. Place the finished snack in the refrigerator for 6-8 hours to soak. Bon appetit!

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