Appetizer with Tuna and Cheese Mousse
Ingredients: For the base: 4 eggs, 4 tablespoons of oil, 2 tablespoons of yogurt, a pinch of salt, 4 tablespoons of flour, 2 teaspoons of baking powder, 8 tablespoons of grated cheese. For the mousse: 200ml of unsweetened whipped cream, 100g of ricotta or cottage cheese, salt, 200g of canned tuna, bell pepper, spinach or arugula.
To prepare a delicious cake with light layers and a savory cream, we start by preparing the base. In a large bowl, we combine all the dry and wet ingredients, except for the egg whites. We mix with a spatula or a mixer until we obtain a homogeneous composition. It is important to ensure that there are no lumps in the dough, to achieve fluffy layers. Once we finish this step, we take care of the egg whites. Beat them until foamy using a high-speed mixer until they become firm and glossy. After obtaining a consistent foam, we add it to the previous mixture, gently mixing with up-and-down motions so that we do not lose the air from the egg whites.
The resulting composition is divided equally into two loaf pans, which have been previously greased with a little butter and dusted with flour. We bake the layers in a preheated oven at 180 degrees Celsius for about 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Once baked, we let the layers cool completely, then cut each in half lengthwise, so that we have four layers.
For the delicious cream, we start by whipping the cream until it becomes firm, being careful not to turn it into butter. In another bowl, we mix half of the ricotta with the tuna we previously blended until we obtain a homogeneous paste. The other half of the ricotta is mixed with fresh spinach or arugula, which have also been chopped. In both mixtures, we add half of the whipped cream, gently mixing, and season with salt to taste. To add a touch of color and crunch, I choose to add a few pieces of red bell pepper to the tuna cream, which will make the cream not only tasty but also visually appealing.
Next, we prepare the tray in which we baked the layers, covering it with plastic wrap to easily release the cake later. We start assembling the cake: the first layer, followed by the tuna cream, then another layer, the cream with spinach or arugula, and so on, alternating the layers. Make sure that in the end, the last layer is a base, to achieve a uniform appearance. Once assembled, the cake is placed in the refrigerator for a few hours, ideally overnight, for the flavors to blend harmoniously.
When you are ready to serve, you can decorate the cake according to your preferences, either with leftover whipped cream, slices of fresh vegetables, or even with herbs. This recipe is not only delicious but also impressive, perfect for any special occasion. Enjoy your cake with fluffy layers and delicate creams!
