Salty pink rose - I'm always looking for new ideas and recipes for savory appetizers, over time I get bored of the ones I've prepared before, and this time I decided on this savory rosen crust cake. It's quick to prepare, well-chilled and nicely cut, and the guests enjoyed it.
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Salted rozenka - Javorka Filipović - Recipes and Cookbook online
Salty rozenka - I'm always looking for new ideas and recipes for savory appetizers, over time I get bored of the ones I've prepared before, and this time I decided on this salty rosen crust cake.
- 1 package of salted rose petals with sesame seeds
- 400 ml sour cream
- 200 ml mayonnaise
- 200 g of cream cheese
- 6 pcs of boiled eggs
- 300 g of pressed sunka
- 300 g of Trappist
- Combine mayonnaise, sour cream and cream cheese. Divide into 3 equal parts. Add the finely grated ham to the first part and mix everything well. In the second part, add grated boiled eggs and combine. In the third part, add finely grated Trappist and combine.
- Take the skins and coat them alternately with the fillings in the following order: ham, eggs, then cheese. 2-3 tablespoons of filling per crust is enough. Do not coat the last crust immediately, press the rosette with a heavier object and leave it in the refrigerator overnight so that it cools nicely and the crusts join the filling.
- The next day, coat the top crust with mayonnaise or sour cream if desired and garnish with grated cheese. I had a few spoonfuls of trapista filling left over, so I spread it over the top crust. Leave it in the fridge for a few more hours.
* I had 10 crusts in this package and the filling is for that many crusts. If you only have 6 crusts, reduce the filling ingredients, don't put too much on the crusts, as too much filling can make them sticky and soft.
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