Chanterelles cheese cake

Chanterelles cheese cake

Chanterelles cheese cake

Chanterelles cheese cake

At the height of the mushroom season, you can surprise loved ones original mushroom biscuit. Recipe to share culinary Sergei Kalinin.



  • Chanterelles — 150 g
  • White mushrooms — 150 g
  • Bulb — 1 piece
  • Eggs (separated into yolks and whites) — 4 pieces
  • Flour — 1.5 tablespoons
  • Milk — 150 ml
  • Salt and pepper to taste
  • Olive oil (for frying) — 2 tablespoons
  • hard cheese — 50 g

For filling:

  • curd — 250 g
  • dill — 1 bunch
  • garlic — 1 head



Chanterelles and porcini mushrooms rinse well under running water and dry.

Onions finely chopped and lightly fried in olive oil, then add the chopped mushrooms and cook until evaporated excess fluid. Add the flour and stir. Then pour the milk and cook until the sauce thickens. The result was a béchamel with mushrooms. Cool. Transfer to a bowl.

Separate the egg whites from the yolks. Lightly whip the whites with a pinch of salt. The yolks combine with mushrooms and mix well. Enter the beaten egg whites and mix from the bottom up. Put the dough in a baking tray lined with parchment. Bake in a preheated 356 F oven for 20-25 minutes

Biscuit well rise, but then settles slightly. So it should be. Completely it cool. The cooled sponge cake cut into 3 parts.

cake cut into 3 parts

cake cut into 3 parts


Cottage cheese mixed with finely chopped parsley. The resulting cream to smear one of the biscuit. Sprinkle with grated on a fine grater hard cheese

Cover with another layer of sponge cake and also first spread curd cream, then sprinkle with grated hard cheese. Cover with the third part of the sponge and squeeze well to a little cheese «married.»

Coat with the resulting «brick» the remnants of the cream on all sides and sprinkle shavings of hard cheese. Good cake to cool in the refrigerator and serve.

For this cake you can cook Watermelon and Tomato Salad

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