One of the most common ways for combining vegetables is salads. Virtually, all vegetables can be served as a salad, let them be in raw, cooked or pickled form. However, if you are bored already with making salads, make a vegetable cake instead. The vegetable cake, whose recipe I am presenting you below, is prepared using tomato, cucumber, lettuce and mushrooms. It is not a vegetarian or vegan cake because I also added ham and eggs. The mushroom cream combines all the layers of the cake into one whole. This cake can be served for breakfast, dinner or as a snack.
Ingredients for vegetable cake.
- 400 g mushrooms
- 120 g white onion
- 1 tablespoon of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 250 g mascarpone cheese
- 300 g tomatoes
- 6 big hard-boiled eggs
- 200 g cucumber
- medium-sized lettuce
- 200 g big slices of ham
For decorating the cake: eggs (I used quail eggs), sprouts (I used alfalfa), herbs, tomatoes (I used cocktail tomatoes), cucumber ribbons, radish.
How to make vegetable cake with ham.
Clean the mushrooms, cut them into very small pieces and, then place them in a pan. Add butter, 1/2 teaspoon of salt, pepper and finely chopped onion. Fry over a medium heat for 20 to 25 minutes or until the water from the mushrooms has completely evaporated. Once done, let the fried mushrooms cool down. As a next step, put the mushrooms into a tall container, add mascarpone and 1/2 teaspoon of salt. Blend to a homogeneous, creamy consistency.
Slice the tomatoes and the cucumber into thin slices. Divide the lettuce into individual leaves. Slice the hard-boiled eggs. Line a round-shaped baking tin with aluminium foil or with cling film. Put a few lettuce leaves on the bottom of the tin and cover them with a little of the mushroom cream. Place the layers successively: eggs, ham, tomatoes, cucumber, lettuce, eggs, ham, tomatoes, cucumber, ham and lettuce. Cover each layer with the mushroom cream so that the ingredients stick to each other and come together. On the top, decorate the vegetable cake with pieces of vegetables, herbs and eggs. Put the vegetables cake in the fridge for at least an hour, and serve it with bread.
Good to know when making vegetable cake with ham.
If you do not have a blender at home, grate the mushrooms on a large mesh grater. After frying, just mix them with the mascarpone cheese.
I prepared the vegetable cake in a round-shaped baking tin which had a diameter of 21 centimetres.
I used almost the entire head of lettuce for making this cake, I only had a few small leaves left. I used iceberg lettuce but you can also use butter lettuce.
I boiled the eggs for 9 minutes in water salted with a little salt. I put the boiled eggs in a very cold water, then peeled and cut them.
Do you like cold snacks made from vegetables? If so, try our recipe for Guacamole.