Cocktail cake

Name: Cocktail cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TEASPOONS Sugar; 5 TABLESPOONS + 1/4 l oil; 1/8 l Milk; 30 g fresh yeast; 9 Eggs (size M); 1 Egg Yolk; 7-10 Tbsp (size M); 1 1/2 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 200 g Low-fat curd; 7-10 Tbsp Pepper; 4 (approx. 260 g) Bismarck herring fillets; 250 g Apples; 7-10 Tbsp (e.g. Boskop); 1 TABLESPOON Lemon juice; 3 Gherkins (150-175 g; from the jar); 1 collar Dill; 7-10 Tbsp and chives; 1/2 bunch Parsley; 3 TABLESPOONS Tomato ketchup; 7-10 Tbsp Cherry tomatoes and dill flowers; 7-10 Tbsp Fat and flour

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g Flour
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TEASPOONS Sugar
5 TABLESPOONS + 1/4 l oil
1/8 l Milk
30 g fresh yeast
9 Eggs (size M)
1 Egg Yolk
7-10 Tbsp (size M)
1 1/2 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
200 g Low-fat curd
7-10 Tbsp Pepper
4 (approx. 260 g) Bismarck herring fillets
250 g Apples
7-10 Tbsp (e.g. Boskop)
1 TABLESPOON Lemon juice
3 Gherkins (150-175 g; from the jar)
1 collar Dill
7-10 Tbsp and chives
1/2 bunch Parsley
3 TABLESPOONS Tomato ketchup
7-10 Tbsp Cherry tomatoes and dill flowers
7-10 Tbsp Fat and flour

Directions

1
Place flour, 1 level teaspoon of salt, 1 teaspoon of sugar, 5 tablespoons of oil and a good 1/8 litre of lukewarm water in a mixing bowl. Warm milk and dissolve yeast in it. Pour the yeast milk into the flour and knead it into a smooth dough with the dough hooks of the hand mixer.
2
Cover and leave to rise in a warm place for 30-45 minutes. Knead the dough again, form it into a round loaf and press it into a greased springform pan (26 cm Ø) dusted with flour. Leave to rise in a warm place for another 20-30 minutes.
3
Brush with lukewarm water and bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 25 minutes. Remove the yeast base from the pan and let it cool down. In the meantime, whisk 1 egg, egg yolk, vinegar, mustard, salt and 1 teaspoon of sugar with the whisk of the hand mixer until creamy.
4
Slowly add 1/4 litre of oil while continuing to beat (important for success: all ingredients must be at room temperature). Stir in quark. Season mayonnaise with salt and pepper. Put it in a cold place.
5
For the first filling cut herrings into cubes. Wash apples, quarter them, remove seeds and cut into very fine pegs. Drizzle apples with lemon juice. Mix with herring and about 1/3 of the mayonnaise.
6
Cold. For the second filling and to garnish, boil 8 eggs in plenty of boiling water for about 10 minutes until hard. Quench cold and let it cool down. Finely dice the cucumbers. Wash the herbs, dab dry and chop, except for some dill for garnishing.
7
Mix herbs and cucumbers and put aside about 2 tablespoons for garnishing. Mix 1/3 mayonnaise and ketchup, fold into the remaining cucumber mixture and chill. Peel the eggs. Cut 6 eggs into slices.
8
Cut the yeast base twice and place a cake ring around the bottom base. Spread herring salad on the bottom and cover with the second cake layer. Spread half of the herb-cucumber mayonnaise on top, cover with slices of egg and spread with the rest of the herb-cucumber mayonnaise.
9
Cover with the 3rd dough base and press down slightly. Spread 1/3 mayonnaise on the cake. Sprinkle with the rest of the cucumber mixture. Put the cake in a cool place for about 2 hours. Then remove the cake ring with a knife.
10
Cut remaining eggs into six. Wash and quarter the tomatoes. Garnish cake with egg and tomato wedges, dill and dill flowers. Makes about 16 pieces.