Appetizer cake with crab filling
Description
Suitable for both holidays and everyday meals. Recipe. Can be served warm or chilled.
Instructions
- 1
Step 1
Cut the crab sticks into small pieces and place them in a blender bowl. Add 1 tablespoon (or a little more) of sour cream or mayonnaise (I use mayonnaise). Chop the crab sticks until they reach a paste-like consistency or slightly coarser, whichever you prefer.
- 2
Step 2
Separate the hard-boiled eggs into whites and yolks. Grate the whites on a fine grater and mix with 1 tbsp sour cream or mayonnaise; mash the yolks with a fork and mix with 1 tbsp sour cream or mayonnaise as well. You now have 3 fillings for our appetizer cake.
- 3
Step 3
Soak the gelatin in cold water for 10 minutes, then dissolve it in a water bath or in the microwave, but do not bring it to a boil under any circumstances. Then divide the gelatin into 3 equal parts, add each part to one of the fillings, and mix.
- 4
Step 4
Line a deep salad bowl with plastic wrap. Arrange pieces of red fish over the entire bottom and sides.
- 5
Step 5
First, spread the yolk-mayonnaise mixture.
- 6
Step 6
Next, spread a layer of crab stick filling.
- 7
Step 7
And finally, spread the egg white mixture in an even layer. Place the cake in the refrigerator for 4 hours until fully set.
- 8
Step 8
Turn the finished cake out onto a plate and remove the plastic wrap. Decorate the cake as desired. Serve the cake chilled.