Savory cake with prosciutto, arugula and parmesan cheese (Slana torta sa prsutom, rukolom i parmezanom)

Creamy and elegant savory cake with layers of toasted bread, cream cheese, prosciutto, arugula and Parmesan cheese. It is an excellent choice for birthdays, celebrations, holidays or as a cold appetizer.

Tags: for a snack, bring to work, for kids, for school, protein, for energy.

Preparation time: 45 minutes.

Cooling time: 4–8 hours.

Total time: 4 h 45 minutes - 8 h 45 minutes.

Ingredients (for 10-12 pieces):

For the filling: 500 g of cream cheese, 300 g of sour cream (20% m.m.), 200 g of mayonnaise, 80 g of Parmesan cheese (finely grated), 2 cloves of garlic (finely crushed), 1 teaspoon of mustard, ½ teaspoon of ground black pepper.

For the cake: 18–20 slices of toasted bread (without crust), 250 g of prosciutto (thinly sliced), 100 g of rocket - arugula, 50 g of Parmesan cheese.

For decoration: 150 g of cream cheese, 30 g of grated parmesan, a few leaves of arugula, a few leaves of parmesan, a few leaves of prosciutto (wrapped in rolls).

Preparation:

For filling

1. Combine cream cheese, sour cream, mayonnaise, grated Parmesan cheese, garlic, mustard and pepper in a large bowl. Mix until the filling becomes smooth and creamy.

Divide into three parts.

For the cake

2. Arrange the first layer of toasted bread 2x3 on the tray. If necessary, lightly coat it with milk or yogurt to make it softer.

3. Cover with a third of the filling.

4. Arrange the prosciutto, then the rocket - arugula and a little Parmesan cheese.

5. Cover with another layer of bread and repeat the process.

6. Spread the third layer of bread cover with the rest of the filling, then thinly spread the entire cake on all sides.

7. Leave in the refrigerator for at least 4 hours, preferably overnight for 8 hours, so that the bread softens and the flavors combine.

For decorating 

8. Before serving, decorate the cake. Put the cream cheese in a pastry bag or a freezer bag with a small corner cut off, then make decorative lines or small roses on the top and edges of the cake.

8b. Sprinkle with grated parmesan cheese, add parmesan leaves and a few leaves of fresh rocket - arugula.

8c. Wrap the prosciutto in rolls and arrange on top as a decoration.

Note:

• Don't put the arugula and prosciutto on the cake too early, because the arugula can wilt and the prosciutto dry out.
• It is best to decorate the cake 15-30 minutes before serving.

Tips:

1. Instead of toasted bread, thin crusts of wholemeal bread can be used for sandwiches.
2. For a more intense taste, add 7-10 leaves of fresh basil. When adding prosciutto, arugula and Parmesan cheese, add torn fresh basil leaves.
3. Cut the cake with a sharp knife, which you will wipe between cuts with a damp cloth.
4. It tastes best when it stays in the fridge overnight.

Kremasta i elegantna slana torta sa slojevima tost hleba, krem sira, pršute, rukole i parmezana. Odličan je izbor za rođendane, proslave, praznike ili kao hladno predjelo.

Oznake: za uzinu, za poneti na posao, za decu, za školu, proteini, za energiju.

Vreme pripreme: 45 minuta.

Vreme hlađenja: 4–8 sati.

Ukupno vreme: 4 h 45 minuta - 8 h 45 minuta.

Sastojci (za 10-12 parcica):

Za fil: 500 g krem sira, 300 g kisele pavlake (20% m.m.), 200 g majoneza, 80 g parmezana (sitno rendanog), 2 čena belog luka (sitno izgnječena), 1 kašičica senfa, ½ kašičice mlevenog crnog bibera.

Za tortu: 18–20 kriški tost hleba (bez korice), 250 g pršute (tanko sečene), 100 g rukole, 50 g listića parmezana.

Za dekoraciju: 150 g krem sira, 30 g rendanog parmezana, nekoliko listova rukole, nekoliko listića parmezana, nekoliko listića pršute (uvijenih u rolnice).

Priprema:

Za fil

1. U većoj posudi sjediniti krem sir, kiselu pavlaku, majonez, rendani parmezan, beli luk, senf i biber. Mešati dok fil ne postane gladak i kremast. 

Podeliti na tri dela.

Za tortu

2. Na tacnu poređati prvi sloj tost hleba 2x3. Po potrebi blago ga premazati mlekom ili jogurtom kako bi bio mekši.

3. Premazati trećinom fila.

4. Rasporediti pršutu, zatim rukolu i malo listića parmezana.

5. Pokriti drugim slojem hleba i ponoviti postupak. 

6. Treći sloj hleba premazati ostatkom fila, a zatim tanko premazati celu tortu sa svih strana.

7. Ostaviti u frižideru najmanje 4 sata, a najbolje preko noći 8 sati, kako bi hleb omekšao, a ukusi se sjedinili.

Za dekoraciju

8. Pre služenja ukrasiti tortu. Krem sir staviti u poslastičarsku kesu ili kesu za zamrzivač kojoj se odseče mali ugao, pa napraviti ukrasne linije ili male ružice po vrhu i ivicama torte. 

8b. Posuti rendanim parmezanom, dodati listiće parmezana i nekoliko listova sveže rukole. 

8c. Pršutu uviti u rolnice i rasporediti na vrhu kao dekoraciju.

Napomena:

• Nemoj stavljati rukolu i pršutu na tortu mnogo ranije, jer rukola može da uvene, a pršuta da se osuši.

• Najlepše je ukrasiti tortu 15–30 minuta pre serviranja.

Saveti:

1. Umesto tost hleba mogu se koristiti tanke kore od integralnog hleba za sendviče.
2. Za intenzivniji ukus dodajte 7-10 listova svežeg bosiljka. Kad dodajete pršutu, rukolu i parmezan dodajte iscepkane listove svežeg bosiljka.
3. Tortu secite oštrim nožem koji ćete između rezova vlažnom krpom
4. Najukusnija je kada odstoji u frižideru preko noći.