- potatoes - 6 pcs.,
- beets - 1 pc.,
- carrots - 2 pcs.,
- apples - 2 pcs.,
- pickled cucumbers - 2 pcs.,
- cool eggs 4 pcs.,
- onion - 1pc.,
- cheese - 100 g,
- mayonnaise - 250 g.
- decorate with herbs, cucumbers to your taste.
Preparation:
To give the cake the required shape, fold the thick paper into 3-4 layers, roll it into a rim 7-8 cm high, pin it with a pin or paper clips. (If you have a split cake mold, you can use it). Place the paper rim on a large platter. The edges of the dish should be 2-3 cm free. The diameter of the circle, separated by the rim, is about 21-22 cm. Bake the beets, boil the potatoes and carrots in the peel. Finely chop the onion, scald, cool, put on a towel to dry, salt a little. Finely chop the eggs. Lay the vegetables in the following order: peel the cucumber, grate on a coarse grater and lay in an even layer on a dish; Peel 3 potatoes, also rub on a coarse grater, lay on a cucumber, drizzle a little with mayonnaise; cover the potatoes with a layer of one grated carrot; then put half of the chopped onion; Put 2 chopped eggs on the onion, pour over with mayonnaise; 1 apple, peeled and grated on a coarse grater, place on eggs, pour a little mayonnaise; Peel the beets, grate on a coarse grater, lay on top of the apples (the beet layer should be the thickest). Drizzle generously with mayonnaise.
Continue placing the remaining food in the same sequence. Pour the remaining mayonnaise on the top layer of vegetables. Put cheese grated on the finest grater on top. Put the cake in the refrigerator for 10-12 hours. Remove the rim or sides of the split cake pot before serving.
Bon Appetit!