Ingredients For bread
Ingredients For the filling
- 200 g whipped cream
- 200 g mayonnaise
- 100 g smoked sturgeon, sliced
- 100 g smoked salmon, sliced
- 50 g fresh salmon flesh
- 50 g mascarpone
- 50 g lumpfish roe
- shallot
- a jar of caviar
- chervil
- 12 boiled prawn tails
- 3 hard-boiled eggs
- salt
- pepper
For the recipe of the gourmet cake, starting from the bread (to be prepared the day before) put the dough in the kneader provided with a hook whisk, add the egg yolks, the flour, half a glass of milk and melted butter; work to obtain a homogeneous dough; cut it into a cross cut and place it to rise covered in a warm place.
After about an hour, deflate the loaf, put it in a movable hinge mold of 26 cm, oiled, let it rise a second time until it has doubled its volume, bake at 200 ° for 30 ', then let it cool. Prepare 3 flours: cut into small cubes the fresh salmon, brown it briefly, over high heat, in the hot non-greased non-stick pan, pass it to the mixer and mix the proceeds with the mascarpone, 100 g of mayonnaise, salt, pepper (1a filling). Switch to the mixer 2 hard-boiled eggs and mix with 100 g of mayonnaise, a teaspoon of finely chopped shallot, lumpfish roe, salt (2a filling).
Mix the whipped cream with chopped chervil, salt, pepper and a spoonful of the first filling (3a stuffing). To compose the gastronomic cake, remove the cap from the loaf, then cut it horizontally into 3 discs. Spread the base disk with the first filling, place the slices of smoked salmon on top, cover with the second disc of bread; spread it with the second filling and complete it with the slices of sturgeon; finally place the third disc on the third filling.
Mark the 12 slices on the cake, cut them lightly with the knife, then decorate each with a shrimp tail and a teaspoon of caviar. Sprinkle the sides of the cake with chopped chervil; complete garnishing the center with a slice of hard-boiled egg. Keep the cake in the fridge until ready to serve: each segment is worth 2 portions.
