Directions

• I started the recipe totally experimentally, I had some idea what I wanted to achieve, but I admit that I organized myself as I went along. In the picture, there are red radishes, which I only used for decoration, but also a piece of mozzarella which I chose not to use at all. Of the 4 boiled eggs, I used only two, the rest I used in another recipe. Let’s get started!
• I separated the eggs, I put the whites in a larger bowl, in order to have enough space to mix the ingredients added along the way. I put the yolks in a small bowl. You can add baking powder and half a teaspoon of vinegar to the egg yolks to activate the baking powder. I beat the egg whites, added oil, egg yolks, baking powder and flour. I divided the obtained dough into two equal parts. This will be the base for the colored tops.
• In a blender, I added spinach, dill, parsley and a little green onion. In order to homogenize everything, I also added cream. I blended everything until I got a beautiful green paste. I mixed the green composition with half of the previously obtained composition.
• A little advice: because thanks to the time spent in the kitchen and the prepared recipes, I realized that my dough was much too fluid, so I added 2 more tablespoons of flour. I transferred everything into a rectangular dish with baking paper and put the tray in the oven at 180 g for about 20-25 min. The time can be extended or shortened depending on everyone’s oven.
• For the orange top, I added boiled carrots, tomato powder, yogurt and liquid cream to the blender. I mixed the obtained composition with the second half of the dough, but this time there was no need to add extra flour. I forgot to mention, salt and pepper both tops before baking, taste the raw dough. I baked the orange top the same as the green one.
• Since I chose to fill this appetizer cake with cream cheese, the two tops must be cold, not warm at all. After they cooled down, I cut them in half. You must try to cut them with care and patience. They are fragile and can break easily. Check out those beautiful colors, and the best part, they are natural. Also now I chose to straighten the edges very little, not much because the tops are small anyway.
• For the fillings of the cake, I made two creams, both based on cream cheese. Simple cream cheese, I mixed it with liquid cream, seasoned it with salt and pepper, and that’s it. For the second cream, I chose to amplify the flavor of the greens, adding freshly chopped dill, green onions, grated boiled eggs, salt and pepper.
• I started assembling the appetizer cake, starting with half of the green top. On it I added half of the simple cream cheese, followed by half of the orange top, cream cheese with egg and greens, on top of which I sprinkled pieces of fried bacon. I repeated the procedure once more, leaving the orange top on top, which I chose to leave like that, without adding the cream.
• I left the cake in the fridge overnight and cut it the next day. If you don’t have that much patience, 3-4 hours are enough. The taste is absolutely divine. I cut the cake into cubes, but it can be cut into thin slices, without fear of them breaking. For us it was an exceptional aperitif and it will definitely find its place on the holiday table.