Savory sponge cake with crab rolls

Submitted by enr on 11 Feb 2014
5-6 sticks crab rolls
160 g flour
10 g baking powder
3 eggs
100 g grated cheese
120 ml warm milk
100 ml sunflower oil
1 tomato (without seeds) or 6-7 flakes dried tomatoes
1 tbsp finely chopped fresh dill or 1 tsp dried
2 pickles
Savory sponge cake with crab rolls
Photo added on
Photo author
Beat the eggs lightly and add them sifted with baking flour. Start mixing it gradually add the warm milk. Crush until a nice smooth and fluffy mash. Her with constant stirring add a trickle the oil and stir until the mixture take nice. Add the chopped crab rolls, pickles, tomatoes (dried tomatoes) grated cheese and dill. Stir nice mixture. Pour mixture into a greased and sprinkled with breadcrumbs or flour cakes form or as I did in littered with rectangular baking paper cutter. Bake the cake in a preheated 150C degrees oven about 45-50 minutes, the first 20 minutes, covering it with foil. Then remove fthe oil and finish cooking if your oven has a fan run it. You must burst cake. Because there is a difference in the oven time give Baking orientation - so I recommend you check it with a stick (I use a wooden skewer) that is baked inside or as we say * bake until dry stick *. Remove it from the oven and let it cool and then remove it from the form. Serve as an appetizer or a light dinner. * In case I did not have fresh tomatoes and so I used dried tomatoes with herbs in olive oil (own production). In basic recipe no pickles, but I added and thus enrich the taste of cake - so it can be without them to do.
0 users
11 Feb 2014
old notebooks -