Appetizer

This appetizer has become a staple at larger gatherings, especially when I know I need to bring something substantial that can last for a few hours without stress. I've made it many times, with slight modifications, but this savory cake recipe works well without changing anything. Every time I slice it, it looks good and cuts easily, with all the combination of vegetables and cold cuts visible.

Quick Info

Total Time: about 1 hour and 20 minutes
Preparation Time: around 20 minutes
Baking Time: 1 hour
Servings: 10-12 slices, depending on how thick you cut it
Difficulty: easy-medium
Recipe Type: savory cake, suitable for festive platters, breakfast, or cold snacks

Ingredients

6 eggs
1 red bell pepper
3 yellow capia peppers
1 jar of sliced mushrooms (approx. 300 g, well drained)
200 g country-style chicken bologna
50 g fillet
3 tablespoons sour cream
150 g grated telemea cheese
50 g dried salami
300 g grated cheese
50 g grated parmesan
salt, pepper
4 tablespoons flour
2 tablespoons breadcrumbs
oil and flour for greasing the pan

Preparation Method

1. Start with the vegetables. Clean the bell pepper and capia peppers. Dice them as evenly as possible to distribute well in the cake.

2. Open the jar of sliced mushrooms and place them in a strainer to drain. If you have time, let them sit for a few minutes to eliminate as much liquid as possible. The drier they are, the firmer the cake will be.

3. Cut the chicken bologna, fillet, and dried salami into small cubes. Mix them in a bowl to have them ready.

4. Crack the eggs and separate the egg whites from the yolks in a large bowl. Sprinkle a pinch of salt over the egg whites and beat them with a mixer until they form stiff peaks.

5. Add the yolks to the egg whites. Season with salt and pepper to taste, not too much, keeping in mind that the telemea, cheese, and parmesan also add salt.

6. Gently fold in the flour and breadcrumbs, being careful not to lose the volume from the egg whites. Once combined, add the sour cream.

7. Add the grated parmesan, telemea, and cheese to the mixture. Mix carefully, especially if the cheese is drier.

8. Add the cut cold cuts and well-drained mushrooms. Finally, add the diced bell and capia peppers. Mix gently, so as not to crush the ingredients.

9. Prepare a large loaf pan. Grease the inside with a little oil, then sprinkle flour to prevent sticking. Spread the mixture into the pan and level it with a spatula.

10. Preheat the oven to medium temperature (180°C if you have an electric oven). Place the cake in the preheated oven and let it bake for about an hour. At the end, test with a toothpick: if it comes out clean, it's done.

11. Remove the cake and let it cool completely in the pan to avoid breaking when removing. Cut it only when it has cooled well.

Why I make this recipe often

I like that it's prepared without complicated steps and keeps well for a day or two in the fridge. It's practical for platters, doesn't crumble when cut, and each slice looks good. You can make it with whatever you have on hand in the fridge.

Tips and Variations

Tips

- Cut the vegetables and cold cuts as evenly as possible for even baking.
- Don’t add more sour cream than stated, to avoid it being too moist in the middle.
- Let the cake cool before removing it from the pan, or it may break.
- If you see it browning too much on top, loosely cover it with aluminum foil towards the end.

Substitutions

- You can use fresh mushrooms, just sauté them beforehand and let them cool and drain well.
- Instead of chicken bologna, you can use any other type of soft cold cut.
- Telemea can be replaced with a saltier cheese or denser cottage cheese.
- Parmesan can be omitted, but it adds a fuller flavor.

Variations

- You can add sliced olives or small cubes of zucchini if you want something different.
- Instead of grated cheese, you can use grated mozzarella, but the texture will be a bit more elastic.
- If you want it to be more colorful, add a green bell pepper.

Serving Ideas

- Slice it thinly and place it on cold platters for festive meals.
- It works as a snack for breakfast or on the go.
- You can put a slice between two slices of toasted bread for a quick sandwich.

Frequently Asked Questions

1. Can I use just one type of cold cut?
Yes, it’s not mandatory to use all three. You can use just one, but the combination of several types gives a more complex flavor.

2. Does the cake turn out just as well with fresh mushrooms?
Yes, just sauté them beforehand without water, and let them cool and drain well. Otherwise, it will be too moist.

3. Can this savory cake be frozen?
I do not recommend it; the texture after thawing is not the same, it becomes more moist and crumbles.

4. What do I do if it sticks to the pan?
Let it cool well in the pan, gently loosen the edges with a knife, then carefully invert it.

5. Can I skip the parmesan or cheese?
You can, but the structure and flavor won’t be the same. It’s better to keep at least one of them.

Nutritional Values

Estimated for one slice (out of 12): approximately 220-250 kcal.
Protein: 11-13 g
Fat: 15-17 g
Carbohydrates: 7-9 g

Values are approximate and depend on the type of cold cuts and cheeses used. It’s a dense appetizer, with enough protein, sufficient fat from eggs and cheeses, plus carbohydrates from flour and vegetables.

Storage and Reheating

It keeps well in the fridge, wrapped or in a box, for 2-3 days. Freezing is not recommended, as the texture changes. It can be eaten cold, but if you want to warm it up, put a slice in the microwave for 10-15 seconds. Reheating in the oven is not really worth it, especially for small quantities.

That’s it, without unnecessary complications. A savory cake recipe that really comes together quickly and holds up well, with simple and accessible ingredients.

We clean the peppers and cut them into cubes. We drain the mushrooms in a sieve a little while before. We chop the cold cuts finely. We beat the egg whites with a pinch of salt, then add the yolks, seasoning with salt and pepper to taste. We add the flour, breadcrumbs, sour cream, Parmesan, cheese, and yellow cheese, then the cold cuts, mushrooms, and peppers. We grease a baking dish with oil, then dust it with flour and pour in the mixture. We bake in the preheated oven for about an hour at a moderate heat. We check with a toothpick if it is cooked inside. We let it cool well before removing it from the mold. It cuts well when cold.

 Ingredients: 6 eggs, 1 red bell pepper, 3 yellow capia peppers, 1 jar of chopped mushrooms, 200g of rural chicken bologna, 50g of fillet mignon, 3 tablespoons of sour cream, 150g of grated telemea cheese, 50g of dried salami, 300g of grated cheese, 50g of grated parmesan, salt, pepper, 4 tablespoons of flour, 2 tablespoons of breadcrumbs, oil and flour for greasing the pan.

 Tags:  appetizer cake breakfast