LAYERED VEGETABLE CAKE
Make and share this Layered Vegetable Cake recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper.
- In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan.
- Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc.
- The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga.
- At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture.
- Whisk together the eggs, vegetable stock & cream then season lightly.
- Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal.
- Bake for 1 hour, then remove the foil & bake another 30 minutes.
- Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden.
- Let it cool just slightly, then cut into wedges & serve.
Nutrition Facts : Calories 209.7, Fat 6.4, SaturatedFat 3.3, Cholesterol 67.7, Sodium 299, Carbohydrate 32.5, Fiber 5.5, Sugar 7.6, Protein 6.7
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Itx Nomibaloxh
[email protected]I made this cake for my family and they all loved it! It was a great way to get them to eat their vegetables.
Waheed Baksh
[email protected]This cake was delicious! I loved the crispy potato crust and the creamy spinach filling.
Pharrelle Eady
[email protected]I've made this cake several times and it's always a hit! It's a great way to use up leftover vegetables.
Ray Cleaves
[email protected]This cake was a bit too dry for my taste. I think I would add more moisture next time.
Afsar ali afsar ali
[email protected]I made this cake for a party and it was a huge success! Everyone loved it.
Mr. Rajeeb kushwaha,
[email protected]This cake was delicious! I loved the combination of flavors and textures. It was also very easy to make.
Amanda “Mandie” Warren
[email protected]I've made this cake several times and it's always a hit! It's a great way to get my kids to eat their vegetables.
Kasadha Joshua
[email protected]This cake was a bit bland for my taste. I think I would add more spices next time.
Kevin Hlamulo
[email protected]I made this cake for my family and they all loved it! The cake was moist and flavorful, and the vegetables were cooked perfectly.
Ashi Ashi
[email protected]The cake was easy to make and it turned out great! I used a variety of vegetables, including carrots, zucchini, and mushrooms.
Razia Parween
[email protected]This cake was a bit too oily for my taste. I think I would reduce the amount of oil next time.
wanda davis
[email protected]I'm not a big fan of vegetables, but this cake was delicious! The potatoes were crispy and the spinach was creamy. I would definitely make this again.
Lucas Alford
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it. The cake was moist and flavorful, and the vegetables were cooked perfectly.
Lucas Murphy
[email protected]This layered vegetable cake was a delightful surprise! The combination of flavors and textures was amazing. I especially loved the crispy potato crust and the creamy spinach filling.