How To Cook Tomato And Cheese Cake With Rye Bread And Quail Eggs - Recipe

Author: Maryam Ayres Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Tomato And Cheese Cake With Rye Bread And Quail Eggs - Recipe

Learn how to cook "Tomato and cheese cake with rye bread and quail eggs". Delicious recipe.

Necessary products

For marshmallows:
1 egg
600 grams of rye bread a
pinch of salt

For cheese mousse:
200 grams of cheese
200 grams of yellow cheese
200 milliliters of liquid cream with a fat content of 15%
12 grams of gelatin
1 teaspoon oregano
1/2 bunch fresh basil
pepper to taste

For the tomato mousse:
700 grams of tomatoes
1 tablespoon sugar
1 teaspoon Italian spices or others of your choice
salt and ground black pepper to taste
4 quail eggs

Preparation :
Remove the crust from the slices of bread, and cut the middle into cubes and bake in the oven. Grind them with a blender.

Beat the egg with a pinch of salt, and the dish should be above the pot of hot water, not immersed in water and the pot should not be placed on the stove. Beat for 5-6 minutes until the volume increases 3 times.

Then remove the pan from the steam and add the rye crumbs to the egg. Mix until smooth and pour the dough into a form with a diameter of 18 cm, the bottom of which you have covered with parchment and greased with oil.

Bake in the oven at 180 degrees for about 12 minutes. Remove the finished tray to cool on a wire rack.

Grate the cheese and yellow cheese on a fine grater.

Pour gelatin with 60 milliliters of cold water, let it swell and dissolve it in a water bath.
Add the cream, oregano and black pepper to the grated cheeses, beat everything with a blender. Finally, pouring in a thin stream, add half of the dissolved gelatin without stopping the process.
From the basil stalks, take only the leaves and chop them finely. Pour them into the cheese mousse, stir and spread the mixture on the rye base.

Refrigerate for 1-2 hours to firm the layer.

Make cross-cuts on the surface of the tomatoes, scald them with boiling water and peel them. Then cut the meat into cubes, add sugar, Italian spices, salt and ground black pepper to taste. Put the mixture on the stove and let it simmer for 10-15 minutes.

Pass the tomatoes through a sieve, so the seeds will be removed, and add the remaining gelatin to the separated juice. Stir until dissolved and cool.

Boil the quail eggs for 3 minutes, cool them in cold water, peel and cut in half.

Spread some of the tomato mousse on the already firm cheese and arrange the egg pieces.

Put in the freezer for 15 minutes, then put the remaining tomato jelly.
Put the finished cake in the refrigerator until completely firm.

Garnish with parsley and basil leaves, make a tomato rose or arrange of your choice.

Enjoy your meal!

How To Cook Tomato And Cheese Cake With Rye Bread And Quail Eggs - Recipe

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