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Snack cake made of waffle cakes with canned food

Waffle-Layer Snack Cake with Canned Fish

A festive way to serve a familiar salad. It's a great option for an eye-catching appetizer for any celebration. Even a beginner can put it together with minimal time and effort, yet this "cake" looks striking and original on the holiday table.

hallen-bunny

Recipe author

Snack cake made of waffle cakes with canned food

Composition / ingredients

Servings:

Waffle sheets (6 sheets)

Canned fish (1 can)

240

Onion

Carrots

Eggs

Hard cheese

100

Mayonnaise

200

Fresh herbs

Tomato

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 54 % 19 g

Carbohydrates 20 % 7 g

240 kcal

GI: 29 / 71 / 0

Cooking method

Step 1:

Gather everything for the waffle-layer snack cake with canned fish. You'll need a package of 5–6 plain waffle sheets, one can of any canned fish (I used saury), one small onion, two large carrots, four boiled eggs, 100 grams of any hard cheese, and mayonnaise for spreading between the layers.
Step 2:

Set the first waffle sheet on a cake board or flat plate and spread it with mayonnaise.
Step 3:

Take the fish out of the can and remove any large backbones. Mash the fish with a fork, adding a little of the canning oil; pour off the rest. Peel and finely chop the onion. To take the bite out of the onion, you can scald it with boiling water. Spread the mashed fish and onion over the mayonnaise-coated waffle sheet.
Step 4:

Add the second waffle sheet and spread it with mayonnaise. Peel the boiled carrots, grate them on the small holes of a box grater, and spread them evenly over the sheet. Salt lightly.
Step 5:

Next, another waffle sheet spread with mayonnaise. Peel the boiled eggs and separate the whites from the yolks. Grate the whites on the small holes and spread them evenly over the sheet.
Step 6:

Lay another waffle sheet on top and spread it with mayonnaise.
Step 7:

Grate the hard cheese on the small holes and spread it over the mayonnaise-coated sheet.
Step 8:

Next, another waffle sheet spread with mayonnaise. Grate the egg yolks on the small holes and spread them evenly over the sheet.
Step 9:

And set the last waffle sheet on top.
Step 10:

Spread the top and sides of the cake with a thin layer of mayonnaise. Decorate the snack cake however you like. I coated the sides with finely chopped herbs and topped it with tomato slices and Korean carrots.

Let the waffle-layer snack cake soak for a couple of hours—you can even leave it in the refrigerator overnight. Serve it in slices; it cuts cleanly.
Enjoy!