Snack cake - original ideas for preparing a delicious dish. Cake made from ready-made waffle cakes: recipes

The most delicious snack cake made from wafer cakes looks very impressive on the table and makes an indelible impression on guests: after all, it tastes as beautiful as it looks. A tasty, light and unusual shortbread snack according to my recipe is prepared very simply and quite quickly. A snack cake made from waffle cakes with cheese and tomatoes is unusually tender and healthy; even the most picky gourmets will love it. Remember that the cake is eaten very quickly, so prepare two servings at once for the festive table: so that each of the guests gets a tasty and tasty piece.

Ingredients:

one package of waffle cakes;
2 large tomatoes;
150-200 grams of feta cheese;
a small bunch of green onions.

For the sauce:

5-6 tablespoons of thick sour cream;
1.5 teaspoons hot mustard;
one teaspoon of salt;
2 teaspoons dry basil;
0.5 teaspoon curry;
one teaspoon of a mixture of Italian herbs;
3 cloves of garlic.

Optional: vegetable oil for lubrication.

The most delicious snack cake made from wafer cakes. Step by step recipe

Wash large and ripe tomatoes, remove the stem, and cut into very thin half rings.
Cut feta cheese into thin strips.
Wash a small bunch of green onions and chop them with a knife: we will need them for decoration.
Make the sauce in a bowl. Spread thick sour cream, add hot mustard, salt, basil, curry, a mixture of Italian herbs (the amount of all ingredients according to the recipe). If you don’t have any spices, you can do without them.
Peel the garlic and grate it on a fine grater (you can put it through a press), place it in a bowl.
Mix everything thoroughly and the sauce is ready.
Line a baking sheet with parchment paper and grease with vegetable oil.
Place the first waffle layer on a baking sheet and brush with sour cream sauce.
Advice. Do not overdo it in greasing the cakes with sauce; the cakes should not be raw: they should crisp slightly.
Place slices of tomatoes on it (in random order), and between them pieces of cheese.
Cover with a second waffle crust (we won’t grease it, otherwise the cake will turn out too soft), put tomatoes and cheese on it.
We alternate all the cakes in this way (we grease one, the other not).
Grease the last cake with sour cream and garlic sauce, add cheese and tomatoes, sprinkle with green onions.
Place the baking sheet with the snack cake in an oven preheated to 220 degrees for 15 minutes.

It’s very tasty to serve this snack cake for breakfast with a cup of aromatic coffee. It is better to prepare a snack cake from waffle cakes shortly before serving, because the delicate cakes do not require special soaking and should have a slight crunch. Bon appetit, cook with me on the “Very Tasty” website.

Waffle cakes are a unique product; you can use them not only to make cakes, but also delicious snacks. From this article you will learn what filling can be made for waffle cakes.

Unsweetened fish filling for waffle cakes

Ingredients:

canned fish in oil (saury, sardines, etc.) - 1 can;
boiled potatoes “in their jackets” – 3 pcs.;
boiled eggs – 3 pcs.;
garlic – 3 cloves;
– 200 g;
waffle cakes.

Preparation

For the sauce, combine chopped garlic with mayonnaise and stir well. We grease the waffle cake with sauce, grate the potatoes on top, grease it again with sauce, cover with the waffle cake, again apply a layer of sauce - grate eggs on it, again sauce, cake and canned fish, mashed with a fork. We cover our snack cake with more cake on top, grease with sauce, and decorate as desired. Let the waffle cakes with fish filling soak in the cold.

Waffle cakes with meat filling

Ingredients:

waffle cakes – 4 pcs.;
sour cream – 1 glass;
minced meat – 350 g;
grated hard cheese – 200 g.

Preparation

Add about 80 ml of water to the sour cream. Coat the bottom of the mold with sour cream. Place 2 cake layers, spread about 1/3 of the sour cream on top, and half of the minced meat on top. Place the next waffle cake, sour cream and minced meat. Cover with the cake again and pour in the remaining sour cream. Cover the pan with foil and bake at 220 degrees for 30 minutes, then remove the foil, sprinkle the dish with grated cheese and cook for another 10 minutes until golden brown.

Ingredients:

waffle cakes – 1 package;
champignons – 400 g;
potatoes – 1 kg;
onion – 300 g;
greens – 1 bunch;
chicken eggs – 3 pcs.;
chicken fillet – 0.5 kg;

Preparation

Boil the potatoes and mash them into a puree. Separately fry the sliced mushrooms and chopped onions, and then mix them together. Cut the chicken fillet into pieces and fry. Place some of the puree on a waffle sheet and sprinkle with herbs. Closer to one edge we place a strip of filling - mushrooms with onions and chicken. Let the cake rest slightly and soak. We do the same with the rest of the cakes. After they soften, roll them up, let them sit for 10 minutes, and then cut them into pieces. Dip each of them in a beaten egg and fry in olive oil. The appetizer of waffle cakes with mushroom filling is ready.

Bon appetit!

I’ve had waffle cakes lying around for a long time, but I still haven’t gotten around to doing anything with them. did not want. And then I came across one very interesting recipe for a snack cake made from waffle cakes. I couldn’t even think before that you can use them to make more than just a sweet cake. I researched the issue and looked at various variations of snack cakes. I chose the ideas I liked the most, adjusted a few things and voila... My first, and I hope not the last, snack cake made from ready-made wafer cakes.

To prepare a snack cake from waffle cakes we will need:

7 waffle cakes (any shape of cake will do),

1 can of canned fish, I took mackerel,

4 carrots (about 350 grams),

4 eggs,

onion to taste and desire (I put a quarter of a head, but more was possible),

100 grams of hard cheese,

greens to taste and desire,

mayonnaise.

Recipe for making a snack cake from waffle cakes.

Let's start preparing the products. Wash the carrots and cook in salted water until tender. It took me about 30 minutes.

Boil the eggs, peel them, separate the whites from the yolks.

Salt the liquid from the canned fish, remove large bones and mash the fish with a fork.

Peel the onion and cut it very finely. I used red salad onions, but you can use regular onions.

The products are ready, let's start assembling the cake.

Place the first waffle layer on a plate or cutting board. Let's put a mesh of mayonnaise on it. You can simply spread mayonnaise with a spoon, but the layer should be very thin.

Place half of the canned fish and half of the onion on the first cake layer and distribute evenly.

Cover the fish with the second waffle layer and grease it with mayonnaise. Grate half the carrots on a coarse grater and distribute them evenly over the crust.

Fourth cake layer, mayonnaise. Add fish and onions again.

Fifth cake layer, mayonnaise, carrots.

Sixth waffle cake, mayonnaise. Place grated cheese on it.

Place the seventh cake layer and press on its surface with your hands. Thus compacting the previous layers. Lubricate the last layer with mayonnaise and grate the yolk on top on a fine grater. The yolk will also serve as some kind of decoration for the cake. You can also decorate the cake with any greenery.

Place the wafer cake in the refrigerator to soak for several hours, or better yet, overnight.

Take the soaked cake out of the refrigerator and cut it into portions with a sharp knife. Can be served.

Bon appetit.

A hearty and beautiful appetizer for a festive table and a quick snack - fish cake! It’s easy to make at home from canned food.

Lightly salted red fish is ideal for this recipe. It will make a delicious snack cake that will decorate your holiday table. An appetizer is a quick meal.

400 g lightly salted red fish;
400 g crab sticks;
white bread for toast.

For the soaking sauce:

400 ml mayonnaise;
400 g soft processed cheese;
2 boiled eggs.

Mix cheese and mayonnaise in a deep bowl.

Add eggs, mashed with a fork, mix again.

Cut off the crusts from the bun. Place the first layer of bread in the pan. Lubricate with the resulting sauce.

Top with crab sticks, cut to your liking.

Place another layer of bread on the crab sticks, coat with sauce, and place chopped salmon.

Place another layer of bread and brush with mayonnaise sauce. Mix the remaining sauce with crab sticks and pieces of fish, place on top of the cake, and smooth it out. Leave the fish cake to soak at room temperature for a couple of hours.

Recipe 2: quick fish cake Napoleon

Cake (ready-made, puff pastry) - 1 pack.
Canned fish (saury) - 1 jar.
Chicken egg - 3 pcs
Carrots - 1 pc.
Onion - 1 piece
Semi-hard cheese - 100 g
Mayonnaise

Coat the layer cakes for the Napoleon cake with mayonnaise. Mash the saury with a fork, draining the liquid. Sauté carrots and onions (large or 2 medium ones each). Boil the eggs.

Assembling the cake. The first cake is canned food, the second is vegetables, the third is an egg. Repeat layers. Press lightly with your hands. Lubricate with mayonnaise and let it simmer for 3-4 hours, ideally overnight.

Before serving, sprinkle with finely grated cheese. This time I didn't sprinkle it with cheese. But the taste was not affected.

Recipe 3: Cake with Canned Fish

Snack cake “Napoleon” with canned food, a recipe with a photo of which I want to show you today, may surprise many. Everyone knows what a classic Napoleon cake with custard looks like, but few people know about the existence of Napoleon snack cakes. You can make a snack cake from ready-made Napoleon cake layers, from ready-made puff pastry, or bake them from scratch.

In the first case, it will take very little time to prepare the Napoleon snack cake. Having a pack of Napoleon cakes in stock, you can whip up a snack cake. And you can experiment with the fillings of the Napoleon snack cake. Most often, canned fish, boiled chicken, various types of cheeses, and mushrooms are used for these purposes.

Today we will prepare a snack cake “Napoleon” with canned fish and sardines.

Ingredients for the dough:

Butter - 1 pack,
Eggs - 1 pc.,
Water - 150 ml.,
Soda - 1 teaspoon,
Vinegar - 1 teaspoon,
Wheat flour - 2.5 cups.

Filling ingredients:

Canned sardine - 1 can,
Processed cheese - 2 pcs.,
Carrots - 2 pcs.,
Eggs - 2 pcs.,
Mayonnaise - 3 tbsp. spoons,
Salt to taste
Vegetable oil.

To decorate the snack cake:

Hard cheese - 200 gr.,
Olives - 100 gr.,
Cucumbers - 1 pc.,
Parsley - a couple of sprigs.

To prepare the dough, prepare soft butter. Cut it into cubes. Place in a bowl.

Sift wheat flour into the butter through a sieve.

Knead the flour and butter with your hands until crumbs form.

Beat in the egg.

Pour in cold water.

Add salt.

Quench the soda with vinegar.

Knead the dough with your hands until it becomes a homogeneous consistency.

Place the finished puff pastry in a bag and refrigerate for 30-40 minutes.

While the dough is cooling, you can start preparing the fish filling for the Napoleon snack cake. Place the canned fish pieces into a bowl.

Mash the sardines with a fork.

Grate the boiled eggs on a medium grater.

Grate the processed cheese on a coarse grater.

Peel the carrots, then grate them on a medium grater. Fry in vegetable oil for about 5-7 minutes. Sautéed carrots should be soft.

Combine sardine, carrots, processed cheese, boiled eggs in one bowl.

Mix all ingredients.

Add mayonnaise and salt to taste.

Mix the fish filling again. If desired, you can add a pinch of black pepper.

That's it, the canned fish filling for the Napoleon snack cake is completely ready. Put it in the refrigerator. Now you can start baking the cake layers for the Napoleon cake.

Sprinkle the table with flour. Roll out the puff pastry into a thin layer. Now you need to cut a circle or rectangle out of it. Round cakes can be cut out with a lid from a saucepan or frying pan. To obtain even rectangular cakes, you can use a cardboard template of the required size or an inverted rectangular baking dish.

Heat the oven to 180C. Sprinkle a baking sheet with flour. Carefully transfer the cake onto it. During baking, the puff pastry puffs up unevenly, causing the cakes to be very deformed. To avoid this, pierce the dough with a fork over the entire area of the cake.

Bake the crust for 10-15 minutes. The finished cakes should be golden in color.

Brush the cakes with fish filling.

To decorate the Napoleon snack cake with sardines, grate hard cheese on a medium grater. Wash the cucumber and parsley. Cut the cucumber into half circles. Cut the olives lengthwise to form rings. Sprinkle the sides and top of the Napoleon snack cake with grated cheese. Place olive rings and cucumber slices on top. Finally, garnish the cake with parsley leaves.

Place the snack cake “Napoleon” with sardine in the refrigerator for soaking. In 3-5 hours it will be completely ready.

Recipe 4: fish cake with cake layers (with photo)

Puff pastries are a universal invention; you can use them to prepare both sweet and savory dishes. This snack cake will serve as a decoration for the holiday table. We will make the filling from canned fish, boiled eggs and fried carrots and onions.

By the way, it is not at all necessary to use ready-made cake layers for such a cake; puff pastry, especially yeast-free dough, can be easily prepared by any housewife.

2 carrots,
packaging of ready-made puff pastries,
2 onions,
3 eggs,
0.5 cans of canned food “Sardine in oil”,
150 g mayonnaise (you can use homemade),
for decoration - a bunch of green onions,
2-3 tbsp. sunflower oil.

Peel and grate the carrots, place in a heated frying pan with oil, and fry a little.

Then add chopped onions and fry everything together until done.

Open the can of canned fish, remove the sardine pieces from the liquid and remove the large bones.

Mash the fish pieces with a fork, adding a little liquid from the can.

Boil the eggs, peel and cut into cubes.

So, all the filling components for the future cake have been prepared: canned fish, carrots and onions, boiled eggs and mayonnaise.

Place the puff pastry on a flat plate, spread with mayonnaise, and lay out half of the fried vegetables.

Place the second cake layer, brush with mayonnaise and spread half of the boiled eggs over its surface.

The filling for the next cake will be canned fish. It's best to make one layer of sardines and two layers of eggs and vegetables, as too much canned food can overpower all the flavors.

Place the remaining filling on the remaining cake layers, not forgetting to coat each of them with mayonnaise. Lightly coat the top layer and sides of the cake with mayonnaise and sprinkle everything with crumbs from the cake layers (they often come in a package with ready-made puff pastries, but if there are no crumbs, then you need to crush one puff pastry layer with your hands).

Let the layer cake soak in the refrigerator for about 12 hours and garnish with chopped fresh green onions before serving.

Recipe 5, step by step: layered fish cake

Festive snack made from puff pastries, with canned fish, carrots, and melted cheese. The classic combination of filling ingredients is found in many salads.

Puff pastry cakes - 4 pcs.
Canned fish (saury) - 1 can (240 g)
Onions, salad - 1 pc.
Carrots – 250 g
Eggs (large) - 3 pcs.
Walnuts (chopped) - 4 tbsp. spoons
Processed cheese – 200 g
Mayonnaise - 4 tbsp. spoons
Green onion - 0.5 bunch
Salt - 1 teaspoon (to taste)
Ground black pepper - to taste

To prepare a snack cake with canned food, prepare the ingredients according to the list.

Bake puff pastry crusts in advance. To do this, roll out the puff pastry (thawed) to a thickness of 0.5 cm or a little less, prick with a fork and bake at 180-200 degrees for 20-25 minutes (watch for the brownness of the cakes). If the dough does rise during baking, when cooled, simply press the cake down with your palm. For this amount of filling, 450 g of frozen puff pastry will be enough for you.

Boil the carrots until tender, cool, and peel.

Boil the eggs, cool, peel.

On a coarse grater, grate carrots, one processed cheese, two eggs, place in a deep plate.

Dry the nuts in a frying pan.

Chop the nuts with a sharp knife.

Add nuts and mayonnaise to the cheese and carrot mixture.

Lightly salt and pepper, stir the filling until smooth.

Chop the sweet salad onion very finely.

Add onion to canned fish. Add the remaining grated processed cheese and egg.

Add Mayo. Season with salt and pepper.

Stir the fish filling until smooth.

Grease the bottom cake with carrot mixture.

Cover with the second cake layer and brush it with fish filling.

Brush the last layer with the remaining fish filling.

Cover the snack cake with canned fish, carrots, eggs and melted cheese with cling film and place in the refrigerator to soak for several hours. Better for the night.

Before serving the snack cake, finely chop the green onions.

Sprinkle the appetizer cake with green onions and serve. Bon appetit!

Recipe 6: fish waffle cake (with photo)

7 waffle cakes (any shape of cake will do),
1 can of canned fish, I took mackerel,
4 carrots (about 350 grams),
4 eggs,
onion to taste and desire (I put a quarter of a head, but more was possible),
100 grams of hard cheese,
greens to taste and desire,
mayonnaise.

Let's start preparing the products. Wash the carrots and cook in salted water until tender. It took me about 30 minutes.

Boil the eggs, peel them, separate the whites from the yolks.

Salt the liquid from the canned fish, remove large bones and mash the fish with a fork.

Peel the onion and cut it very finely. I used red salad onions, but you can use regular onions.

Place the first waffle layer on a plate or cutting board. Let's put a mesh of mayonnaise on it. You can simply spread mayonnaise with a spoon, but the layer should be very thin.

Place half of the canned fish and half of the onion on the first cake layer and distribute evenly.

Cover the fish with the second waffle layer and grease it with mayonnaise. Grate half the carrots on a coarse grater and distribute them evenly over the crust.

Fourth cake layer, mayonnaise. Add fish and onions again.

Fifth cake layer, mayonnaise, carrots.

Sixth waffle cake, mayonnaise. Place grated cheese on it.

Place the wafer cake in the refrigerator to soak for several hours, or better yet, overnight.

Take the soaked cake out of the refrigerator and cut it into portions with a sharp knife. Can be served.

Recipe 7: Snack cake with canned fish

Everything is done simply and simply, the main thing is to remember that such a cake is quickly eaten, so you can prepare two servings at once, so that each of the guests will surely get the most delicious and delicious piece. I will be happy to share with you my proven recipe for a snack cake made from wafer cakes.

waffle cakes – 1 package;
processed cheese – 100 grams;
canned fish – 200 grams;
carrot – 1 piece;
white onion, onion – 1 piece;
chicken egg – 1 piece;
mayonnaise – 150 grams;
fresh dill - 1 bunch.

I put the waffle cake on a plate and pour mayonnaise over the cake.

I distribute a vegetable layer on top: pre-cooked and already cooled, peeled carrots and onions, cut into long strips. I rub the carrots through a grater, and scald the onions with boiling water in advance to remove the bitterness.

The next type of filling will be fish. I mix canned fish with boiled egg and mayonnaise.

I spread the fish filling on the next waffle layer. It is juicy, so the cake will be soaked quickly.

I repeat all the cakes and all the fillings in the same sequence. A beautiful and attractive snack cake is formed.

To make it more decorative, I chop all the dill and sprinkle it on the sides of the cake. I'm making a beautiful green fence.

I decorate the cake with flowers from boiled carrots. It was a beautiful presentation.

I let the cake soak for 15 minutes in the refrigerator, and then quickly serve it to the guests. There is no need to soak it longer, because the waffle cakes themselves are thin and mayonnaise soaks them very quickly.

Recipe 8: layer cake with fish (step by step)

Surprise your guests with a delicious snack cake that is very easy to prepare.

3 boiled eggs
1-2 heads of onions
200 ml. water
3 tbsp. vinegar 9%
1 b. canned fish in oil
2 processed cheese
1-2 cloves of garlic
mayonnaise
puff pastry without yeast

Bake puff pastries.

Peel the onion and cut into quarter rings. Cover the onion with water and add vinegar. Let it brew for 30 minutes. Then drain all the liquid from the onions.
Place the first cake on a plate. Make a mesh of mayonnaise on top.

Place boiled eggs, grated on a coarse grater. Add pickled onions on top.

Cover generously with mayonnaise. Next, lay the third cake layer and make a mayonnaise mesh. Grate the processed cheese, add garlic, passed through a press and 2 tbsp. mayonnaise. Mix everything well. Spread cheese mixture on top of third layer.

Cover the top with mayonnaise. Next, place the fourth cake layer, covering it with mayonnaise on top. Grind the last fifth cake layer, which was baked last and has an uneven shape, until it becomes coarse crumbs. Also grease the sides of the cake with mayonnaise and sprinkle with crumbs obtained from the fifth cake layer. Place the cake in the refrigerator overnight.

Recipe 9: hearty fish and cheese cake

A very tender, tasty snack cake.

herring: 1 piece
mushrooms: 300 g (champignons)
bow: 2 pcs
carrots: 300 g
mayonnaise: 300 g
hard cheese: 60 g
greens: bunch
salt: pinch
ground black pepper: a pinch
waffle cakes: 7 pcs

Wash the mushrooms, cut into pieces and fry with finely chopped onion (1 piece) until cooked. Salt and pepper.

Boil and peel the carrots.

Peel the herring from skin and bones.

Grind the herring and 1 onion in a blender. Add 2 tbsp. mayonnaise. Mix.

Also chop the carrots. Mix with 1.5 tbsp. mayonnaise.

Grind the finished mushrooms in the same way in a blender and mix with 1 tbsp. mayonnaise.

Assemble the cake, distributing the filling evenly.

1st cake - half of the herring mass.
2nd cake - half the mushrooms.
3rd cake - half a carrot.
4th cake - herring.
5th cake - mushrooms.
6th cake - carrots.

Grease the top crust with mayonnaise (1-1.5 tbsp) and sprinkle with grated hard cheese and chopped herbs. Let the snack cake brew (preferably at least a day).

Recipe 10: Canned Fish Snack Cake

Using this recipe, you can quickly prepare a delicious appetizer for the holiday table. The cake turns out to be layered not only because the filling is arranged in the appropriate order, but also because its base is made of puff pastry cakes. You don't even need to spend extra time baking them (although if you want to do it yourself, then why not?). But it’s unlikely that anyone will want to bother with baking if you can simply buy ready-made cakes at the grocery store. For working housewives, and not only for them, semi-finished puff pastry products have long become a reliable lifesaver. And making snack cakes with them is a pleasure.

6 ready-made puff pastries;
2 carrots;
1 can of canned food “Sardine in oil”;
3 eggs;
2 onions;
200 g mayonnaise;
100 g cheese.

Take puff pastries (they are usually sold in a pack of 6 pieces). Place one cake on a tray or large flat plate, coat well with mayonnaise.

Fry carrots and onions in sunflower oil, cool and distribute half of the fried vegetables in an even layer over the surface of the crust.

Boil the eggs, peel and cut into cubes. It is also good to grease the next cake with mayonnaise and lay out the egg cubes.

Remove the fish pieces from the oil, remove large bones and mash with a fork. Place the fish mixture on the next crust greased with mayonnaise.

Place the remaining fried carrots and onions on the fourth cake layer. Cover with the next cake layer, grease the top with mayonnaise and sprinkle with grated cheese.

Grind the last, sixth cake with your hands to form large crumbs.

Grease the sides of the cake with mayonnaise. Sprinkle crumbs over the top and all sides of the cake.

Decorate the surface of the snack cake at your discretion, you can use pomegranate seeds or herbs. Place the layer cake with the preserves in the refrigerator for a couple of hours (it is advisable to leave it overnight so that it soaks better). If you want to reduce the time required for soaking such a cake, you need to hold each of the cakes over steam for a few seconds before putting the filling on it - this will somewhat soften the dryish puff cakes.

Snack cake has become so popular that today it leads a separate direction of savory desserts. This is a multi-layer product, where waffles, pancakes, lavash are used as cake layers, and salty ingredients are the “cream”. The wide selection of the latter has led to a variety of recipes, a small part of which is presented below.

How to make a snack cake?

The savory snack cake is easy to prepare and does not limit the choice of ingredients. As a base you can use waffle or puff cakes, pancakes, crackers, lavash. As for the filling, there is plenty of room to go wild: the cake layers are layered with fried vegetables, mushrooms, boiled eggs and chicken, salmon, cottage cheese and cheese.

As a rule, fillings for snack cakes do not require heat treatment after formation, so it is important that they consist of high-quality and fresh ingredients.
Meat snack cake is made from raw minced meat, so it must be baked in the oven.
When preparing the filling, do not forget about the compatibility of products.

Snack cake made from waffle cakes - recipe

A snack cake made from waffle cakes is a win-win option for meeting unexpected guests. Store-bought waffle cakes do not require cooking, have a porous texture that facilitates quick soaking, and are absolutely tasteless, making them ideal for any filling. In this version it is herring, carrots, cheese and mushrooms.

Ingredients:

waffle cakes - 6 pcs.;
herring - 200 g;
onion - 1 pc.;
mayonnaise - 200 g;
cheese - 100 g;
champignons - 250 g;
boiled carrots - 2 pcs.

Preparation

Fry the onions and mushrooms and puree in a blender.
Blend the herring, onion and carrots in a blender.
Lubricate the cakes with mayonnaise, alternating the fillings.
Garnish with cheese.
Refrigerate the herring cake snack for an hour.

Snack cake "Napoleon" from ready-made cake layers

Snack cake “Napoleon” is a salty interpretation of the legendary dessert. Unlike the latter, it is replete with filling options, and given the labor-intensive process of baking the cakes, it allows the use of store-bought ones. The only condition is a juicy filling, with it the cakes will be soaked faster and the cake will turn out soft and tender.

Ingredients:

packaging of ready-made cakes - 1 pc.;
salmon - 350 g;
cream cheese - 350 g;
shrimp - 250 g;
cucumber - 1 pc.;
greens - 60 g;
caviar - 80 g.

Preparation

Mix cheese with herbs and brush onto first crust.
Add fish pieces. Top with cucumber slices.
Decorate the next cake with cheese and shrimp.
Top - decorate with caviar.
Refrigerate the snack cake for 3 hours.

Snack lavash cake with mushrooms

Traditionally, lavash snack cake is filled with mushrooms. This is due to the ability of lavash to quickly become soaked and soggy, which is impossible with a juicy and non-watered mushroom filling. The mushroom juice stops the lavash from being “rubbery,” but it doesn’t turn into porridge, so the cake holds its shape perfectly and still acquires flavor.

Ingredients:

onion - 350 g;
lavash sheets - 2 pcs.;
oil - 60 ml;
champignons - 550 g;
cheese - 100 g.

Preparation

Fry mushrooms and onions and puree in a blender.
Cut the pita bread into 8 squares.
Place the filling on each and form a cake.
Sprinkle with cheese.
Bake the mushroom snack cake until the cheese melts.

Puff pastry snack cake

Most housewives make a snack cake from puff pastries. Such cakes have a neutral taste and are distinguished by a light, airy texture, so a well-soaked cake simply melts in your mouth. The only drawback is that the cakes are slowly soaked, so they are generously greased with mayonnaise and left in the cold for at least 5 hours.

Ingredients:

puff pastry - 500 g;
bell pepper - 3 pcs.;
spinach - 250 g;
egg - 4 pcs.;
ham - 250 g;
clove of garlic - 4 pcs.;
mayonnaise - 125 g.

Preparation

Divide the dough into 6 cakes and bake at 180 degrees for 20 minutes.
Roast the peppers. Remove the skin and puree the pulp.
Boil the spinach.
Grate the eggs, chop the ham.
Mix mayonnaise with garlic.
Grease the cakes with mayonnaise and add the filling.
Refrigerate the snack cake for 5 hours.

Pancake snack cake

The pancake snack cake is amazing in its variety. This applies not only to fillings, but also to crusts, which can be made from classic, fluffy yeast pancakes or dense American pancakes. In this recipe, the cake consists of thin pancakes made with milk and herring, onion and egg fillings, which are traditional for Russian cooking.

Ingredients:

pancakes - 15 pcs.;
herring fillet - 350 g;
onions - 4 pcs.;
eggs - 3 pcs.;
parsley - 40 g;
green onions - 80 g;
mayonnaise - 20 g;
oil - 40 ml.

Preparation

Mix eggs with herring and green onions.
Whisk mayonnaise with herbs.
Caramelize the onions.
Assemble the cake: greens, herring, fried onions.
Repeat layers.

Snack cake made from crackers with canned food

Snack cake made from crackers is a quick-cooking dish. Using ready-made biscuits as a base shortens the process, and filling with canned fish makes the dish accessible and light. The cake doesn't even need to be cut: it is already divided into portions, each consisting of round crackers laid out in a stack in the shape of flower petals.

Ingredients:

round crackers - 50 pcs.;
mayonnaise - 140 g;
boiled eggs - 4 pcs.;
sardine in oil - 240 g;
cheese - 100 g;
onion - 40 g;
parsley - 20 g;
clove of garlic - 2 pcs.

Preparation

Grind the onion in a blender, mash the fish with a fork, grate the cheese and 3 eggs.
Mix eggs, cheese, 60 g of mayonnaise and garlic.
Layer out 10 chamomile crackers.
Brush with egg wash and mayonnaise.
Grease the second layer with fish, onions and mayonnaise.
Repeat layers.
Decorate the cake with grated egg.

Scandinavian snack cake

Sandwiches with fish are good, but it’s much more original to serve a fish snack cake. Especially if it is made according to a Scandinavian recipe. A distinctive feature is the crust made from the crumb of round bread, but the filling is a combination of several types of fish and cheese and sour cream sauce, which softens the bread, making the cake soft and tender.

Ingredients:

salmon fillet - 160 g;
smoked fish fillet - 160 g;
round bread - 1 piece;
egg - 3 pcs.;
sour cream - 160 g;
mustard - 40 g;
butter - 70 g;
cream cheese - 160 g;
cucumber - 1 pc.;
greens - 40 g;
soy sauce - 20 ml.

Preparation

Cut the crust off the bread. Cut the crumb into 3 layers.
Toss smoked fish with butter.
Combine soy sauce with mustard.
Mix sour cream, herbs and cheese.
Brush the first layer with the fish mixture.
Second - cover with mustard and salmon.
Soak the third one with sour cream. Garnish with cucumbers and eggs.

Snack cake with smoked chicken

The snack cake recipe is convenient because it allows you to change the composition of the filling according to your preferences. Thus, many housewives love to prepare salads with smoked chicken, because this is the most affordable way to add a delicate taste and an appetizing smoky aroma to a dish. This filling is also appropriate for a snack cake made from pancake cakes with curd cream.

Ingredients:

pancakes - 10 pcs.;
smoked chicken breast - 550 g;
canned honey mushrooms - 350 g;
cottage cheese - 300 g;
sour cream - 20 g;
horseradish - 20 g.

Preparation

Cut the breast and mushrooms.
Beat cottage cheese with sour cream and horseradish.
Grease each pancake with cottage cheese, spread the filling and form a cake.

Snack liver cake

Liver cakes are incredibly popular. This is explained by the simplicity of their preparation, satiety, lightness and the benefits that the offal brings. Cakes are made from beef, pork, turkey or chicken liver. In the case of the latter, the cakes are distinguished by a uniform, smooth texture and a very delicate, light liver flavor.

Ingredients:

chicken liver - 700 g;
flour - 40 g;
egg - 1 pc.;
onion - 2 pcs.;
carrots - 1 pc.;
mayonnaise - 20 g;
sour cream - 40 g;
oil - 60 ml.

Preparation

Scroll the chicken liver in a meat grinder and mix with flour and egg.
Fry 4 pancakes.
Sauté onions and carrots and mix with sour cream and mayonnaise. Grease the cakes.
Refrigerate chicken liver cake for 2 hours.

Zucchini snack cake

Zucchini pancake snack cake is a summer, bright, incredibly tasty and healthy dish. Zucchini is a dietary product, so this cake can be eaten without any restrictions. Especially if you use low-fat cottage cheese, garlic, arugula and cherry tomatoes as a filling, the sour taste of which will subtly set off the sweetness of the zucchini cakes.

Ingredients:

zucchini - 550 g;
flour - 125 g;
flour - 125 g;
egg - 2 pcs.;
baking powder - 5 g;
oil - 80 ml;
cottage cheese - 400 g;
clove of garlic - 3 pcs.;
arugula - 50 g;
cherry - 7 pcs.

Preparation

Mix grated zucchini with egg, flour and baking powder.
Fry the pancakes and coat them with curd and garlic filling.
Garnish with cherry tomatoes and arugula.

Snack cake with crab sticks

Layered snack cake is a recipe that is as close as possible to salads. You can take advantage of this and give your favorite dishes a new look and taste. The most popular was and remains a salad with crab sticks. It can be wrapped in waffle cakes, adding a layer of cheese and, for ease of serving, replacing canned corn with pickled cucumbers.

Ingredients:

crab sticks - 400 g;
cakes - 5 pcs.;
mayonnaise - 200 g;
mustard - 20 g;
sour cream - 200 g;
boiled egg - 3 pcs.;
cheese - 120 g;
pickled cucumbers - 200 g.

Preparation

Whisk mayonnaise with mustard and sour cream.
Brush the crusts with dressing and add the filling in any order.