Caviar and Cod Liver Napoleon Snack Cake

Will decorate any holiday table or pamper the family! The cake turns out to be small, but very filling; it is better to cut it into small pieces.
cook time: 2h
Ava Prescott
Caviar and Cod Liver Napoleon Snack Cake

Nutrition Facts (per serving)

398
Calories
41g
Fat
12g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Onion (better white part of green) 30 g
Salt (optional) to taste
Lemon juice 1 tsp
Parsley (For decoration) to taste
Puff pastry (ready-made, yeast-free) 250 g
Lemons (For decoration) 0.5 pc
Red caviar 30 g
Cream cheese (Philadelphia type) 250 g
Cod liver (1 jar) 240 g

Recipe instructions

Step 1

Step 1
Heat the oven to 180 degrees. Place two layers of prepared dough on a baking sheet /without defrosting/. Bake for 15 minutes. Turn off the oven and let them stand for another 5 minutes. Let cool and cut lengthwise into 2 parts /there will be 4 cakes in total/.

Step 2

Step 2
Prepare the cream: — Lightly beat the cheese /until softened/. — Drain the fat from the cod liver and add to the cheese. — Chop the onion very finely, add to the mixture and mix. — Add lemon juice, salt as desired and beat everything together.

Step 3

Step 3
Immediately assemble the cake in a serving plate: — Lightly grease the bottom in the middle with cream and “glue” the first cake layer /it won’t “go anywhere”/. — Spread about a third of the cream evenly onto the cake.

Step 4

Step 4
Distribute caviar on top (any smoked or salted red fish will also work).

Step 5

Step 5
- Again a layer of dough and a third of the cream /press each layer a little so that there is no emptiness inside/. — Cover the top of the cake with a layer of dough from the bottom, because... it is absolutely smooth. — Crumble a quarter of the dough — it will be used to sprinkle the top.

Step 6

Step 6
Lightly grease the top and sides of the cake with the remaining cream and sprinkle with crumbs, pressing lightly with your hand. Decorate the top as you wish. Bon appetit !

Additional rubrics

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