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You won't believe what goes into this festive cake.

Vegetable Cake

Ingredients

  • 2 slices white bread

  • 60 grams mixed beans

  • Potato salad:

  • 50 grams instant mashed potatoes

  • 220 milliliters milk, warmed

  • 30 grams mayonnaise

  • Salt

  • Pepper

  • Tofu cream:

  • 150 grams soft tofu (drained)

  • 100 grams cream cheese, softened at room temperature

  • Pumpkin cream:

  • 200 grams pumpkin, softened in microwave

  • 100 grams greek yogurt

  • Marinated red cabbage:

  • 100 grams red cabbage, shredded

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon honey

  • 1/2 teaspoon salt

  • Pepper

  • 1 teaspoon grain mustard

  • Carrot salad:

  • 100 grams carrot, julienned

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon honey

  • 1/2 teaspoon salt

  • Pepper

  • Cumin

  • Garnish:

  • Assorted baby tomatoes

  • Chiogga beets

  • Chicory

  • Cucumber

Instructions

  1. Prepare potato salad and pumpkin cream by combining ingredients in a bowl. To make the creamed tofu, mix together tofu and cream cheese and strain through a mesh sieve.

  2. Microwave red caggabe for 1 minute. Combine all ingredients and set aside. Do the same for the carrot salad.

  3. Cut out both slices of bread using a round mold. Place one slice of bread on the bottom of the mold. Put half the amount of potato salad on top, followed by the mixed beans, half the pumpkin cream, marinated cabbage and carrot salad.

  4. Spread on the rest of the potato salad and top it off with the other slice of bread.

  5. Unmold and spread the tofu cream all around the cake.

  6. Add some milk to the leftover pumpkin cream and pipe it on top in a decorative fashion. Garnish with baby tomatoes, beets, chicory and cucumber.

Vegetable Cake
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