The cold cakes They are one of the most versatile and refreshing options to enjoy in the summer months. Their delicate texture and softness make them an excellent alternative for both starters and light dinners. A while ago we shared a recipe for cold prawn mousse, and today we bring you an exquisite proposal: a cold prawn cake. White asparagus and tuna to surprise your guests.
What stands out most about this cold cake is the simplicity of its ingredients, which are basic and easy to find in any pantry. In addition, it has the advantage of being able to be prepared in advance, ideal for those who prefer to enjoy the day without worrying about cooking. By unmolding it on a bed of lettuce and accompanying it with mayonnaise, you will obtain an elegant presentation in just a few minutes.
Key features
- Preparation time: 10 minutes
- Baking time: 40 minutes
- Rations: 4 individual cakes
- Tip: It is preferable to make it the day before and let it rest in the refrigerator to intensify the flavors.
Ingredients for the cold cake
- 162 g white asparagus (drained weight)
- 108 g tuna in oil (drained weight)
- 3 fresh eggs
- 240 ml of cream for cooking
- Salt to taste
- Freshly ground black pepper to taste
- Butter to grease the molds
Step by step to prepare the cold cake
- Pre-heat the oven at 190°C. Fill a baking dish with water to a depth of 2cm and place it in the oven to heat up. This will help cook the cake in a bain-marie, ensuring a smooth and even texture.
- Drain the white asparagus and tuna well. Then, put them in a food processor and Grind them until you get a homogeneous mixtureThis step is key to giving the cakes a uniform texture.
- Next, beat the mixture together with the eggs, cream, a pinch of salt and pepper. It is It is important to beat until obtaining a smooth, lump-free texture.You can add a touch of nutmeg to enhance the flavor of the cake, as suggested in other similar recipes.
- Grease the molds individual cake tins with butter to prevent the cake from sticking. Then, pour the mixture into each mould, leaving a little space at the top so that they do not overflow during baking.
- Place the moulds in the oven dish with hot water and bake for 40 minutes at 190ºC. Use the toothpick technique to confirm that the cake is done. fully cooked; if it comes out clean, it is ready.
- Remove the molds from the oven and allow them to cool to room temperature. Once cool, Refrigerate them for at least 6 hours, although it is better if they rest overnight.
- The next day, unmold the cakes onto a bed of fresh lettuce and serve with mayonnaise. You can also decorate them with a few fresh parsley leaves or whole asparagus to give them a special touch.
Additional tips and tricks
- Microwave variant: If you prefer to save time, you can cook the cake in a microwave-safe dish. Cover it with cling film and make small holes in it. Cook for 10 minutes at 800 W and check the cooking halfway through.
- Parmesan: For a more sophisticated version, add grated Parmesan cheese to the mixture before baking. This will add an extra touch of flavor and a light golden layer after baking.
- Accompaniment: This cake goes perfectly with fresh salads. You can check out more ideas in our article on seasonal fruits and vegetables.
Cold white asparagus and tuna pie is not only delicious, but also practical and versatile. Its smooth combination of flavours makes it an ideal option to share at family gatherings or with friends. Go ahead and prepare it and enjoy a fresh and delicious recipe that will be a guaranteed success.