Cucumber Cake
Description
The appetizer is quick and easy to prepare. The appetizer cake can even be served at a buffet by slicing it into individual portions and garnishing to taste. The main thing is to serve the dish chilled so that it does not lose its shape. You can use salted crackers instead of bread.
Instructions
- 1
Step 1
Prepare the specified ingredients. Be sure to taste the cucumbers before chopping, and discard any bitter ones—otherwise they will ruin the entire flavor of the dish!
- 2
Step 2
Wash the cucumbers in water, rinsing off dust and spines, and trim the ends from the vegetables. Cut them into small slices and pour them into the food processor bowl.
- 3
Step 3
Purée everything into a smooth mass. Rinse the dill sprigs and also chop them finely, adding salt.
- 4
Step 4
Pour hot water over the gelatin — boiling water is fine — and stir. Leave it to swell for 10 minutes, then stir again until it has fully dissolved in the liquid.
- 5
Step 5
Place the cucumber mixture in a bowl, add sour cream of any fat content, vegetable seasoning, and pour in the liquid with the gelatin. Mix thoroughly and let stand for 5–10 minutes.
- 6
Step 6
Black or rye bread, process in a food processor or tear into small pieces by hand. Spread on the bottom of a deep mold and press down firmly.
- 7
Step 7
Line the bottom of the mold with plastic wrap and carefully pour the cucumber mixture into the mold. Immediately place it in the freezer so it firms up for 15 minutes. Then remove and transfer to the refrigerator for 2–3 hours to set completely.
- 8
Step 8
Remove the cake from the refrigerator and carefully remove the mold.
- 9
Step 9
Garnish to taste and serve. You can cut it into individual portions.