Savory Mille-feuille Cake
A savory cake perfect for New Year’s Eve dinner or any dinner where you need a simple yet very impressive appetizer! I made the base with puff pastry and then filled it with two layers of mousse made with mortadella, mascarpone, and ricotta, and one with Philadelphia and pesto. It’s then enriched with sun-dried tomatoes in oil, pistachio crumbs, etc. It’s a cake that you can customize according to your tastes and needs!
Try these savory cake recipes too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients for the Savory Mille-feuille Cake:
- 1 puff pastry
- 7 oz ricotta
- 7 oz mascarpone
- 5 oz mortadella
- bell peppers
- sun-dried tomatoes in oil
- pistachio crumbles
- olives
- 7 oz spreadable cheese
- 3.5 oz pesto
- mortadella
Steps
The preparation of the savory mille-feuille cake is very simple, watch the video HERE.
First, we open the puff pastry roll and prick it. We cut it into three equal parts then bake at 356°F for about 20/30 min. We put the ricotta, mortadella, mascarpone,
Add a little salt, other spices to taste, and blend. Put the resulting cream in a piping bag.
Assembly: Place the first cooked and cooled puff pastry piece, add a layer of cream
Add some sun-dried tomatoes in oil. Place the other puff pastry piece on top, another layer of cream, some olives, bell peppers
and pistachio crumbles.
For the preparation of the second cream, combine the spreadable cheese with the pesto and put the resulting cream in a piping bag.
Place the third puff pastry piece on top and cover it with the resulting cream. Add some slices of mortadella, sun-dried tomatoes,
Add some olives and decorate as desired.
Enjoy your meal!
