File cake is one of the most beloved dishes within Uruguayan cuisine because it has accompanied breakfast of several generations. One of its advantages is that it is quite easy to make and does not require a great investment. That is, it is a dish available to everyone at any time. Since it became popular, it has had different versions, among which the puff pastry and liquefied cake stands out. As the name implies, it is a wheat flour cake whose dough is worked in full in the blender. As you will see, it is a thick mixture, but quite fluid, which is its main characteristic. Follow the instructions of recipesgratis to know how to make liquefied cold cake, prepare it and let yourself be surprised by its simplicity and delicious flavor.
| 🚻 8 Diners | 🕘 45m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make dough for liquefied cold cake: |
| For the dough :: 250 grams of flour all use 300 grams of milk 30 grams of oil 2 eggs 1 tablespoon of salt 1 tablespoon of sugar 1 tablespoon dessert of baking powder | For the filling :: 250 grams of cold cuts of any type 250 grams of mozzarella cheese or any cheese that is founded |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make dough for liquefied cold cake:
1. Have on hand all the ingredients that you will need to make the fastest cake because it is a dish that prepares quite fast. Preheat the oven at 200 ° C.
2. To start preparing the dough for cold cake, pour all liquid ingredients into the blender: milk, eggs and oil.
3. Liculate them a little to mix them and break the egg yolks.
4. With the liquewer on, add the flour to tablespoons to avoid damaging the appliance. Avoid leaving it on for a long time. Make sure the mixture is like a thick atol, but that the blender is able to move. If you notice that the upper part does not move even if it is at maximum speed, add a little more milk to tablespoons.
Trick: A variation of the liquefied cold cake is to add Parmesan cheese to the mixture after liquefying it.
5. grease and flour a 30×20 cm mold to be able to prepare your liquefied fiper cake in it. Prepare the filling for the next step.
6. Pour a part of the mixture in the mold, but try not to be very thick. The mixture must flow easily, as seen in the photo.
7. Place a first layer of filling by choosing your favorite fixture, which can be mortadella or ham.
8. Place the slices of cheese on the colder. Again, you can make your Uruguayan cold cake with the type of cheese you like, you just have to keep in mind that you should melt.
Trick: You can also enrich the mixture with pepper and add tomato to the filling. However, the traditional cake only carries cold cuts and cheese.
9. Some people place the entire filling at once, but we prefer to pour a second thin layer of mixing and extend it throughout the cold cake with a palette. Of course, everything depends on the amount of mixture you have, since it must be for the top.
10. Add more cold cuts and cheese and end with the last mixing layer. You can add some Parmesan cheese above, although this is optional.
11. Bake the liquefied cold cake for 30 or 40 minutes. The final cooking time will depend on the strength of your oven and its heat intensity, so it verifies that it is ready by clicking the center with a knife or stick. If in doing so it goes dry, the cake is ready.
12. Praise! You can already enjoy this delicious recipe for liquefied cold cake during breakfast or when you feel like it. Tell us if you decided to make two layers of filling like us or just one!
