Layered Vegetable Cake
Elevate your next gathering with this stunning Layered Vegetable Cake—a savory masterpiece that combines roasted zucchini, eggplant, red bell peppers, and carrots with a creamy spinach-infused cheese filling, all nestled inside a golden puff pastry crust. Perfect for impressing vegetarians and veggie-lovers alike, this vibrant dish is a feast for both the eyes and the palate. Each layer bursts with fresh flavors, enhanced by fragrant herbs like parsley and chives, and balanced with a touch of garlic. Served chilled or at room temperature, this no-fuss centerpiece is ideal for brunches, parties, or an elegant appetizer. Make it ahead and wow your guests with its show-stopping beauty and deliciously complex flavors. Keywords: vegetable cake recipe, savory layer cake, vegetarian party dish, roasted vegetable appetizer.
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Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 2 medium Red bell pepper
- 3 medium Carrots
- 200 grams Spinach
- 400 grams Cream cheese
- 200 grams Sour cream
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Puff pastry sheet
- 1 large Egg
Directions
Step 1
Preheat the oven to 200°C (390°F) and line two baking trays with parchment paper.
Step 2
Slice the zucchini, eggplant, and red bell peppers into thin, even strips. Peel the carrots and use a vegetable peeler to shave them into thin ribbons.
Step 3
Place the zucchini, eggplant, red bell peppers, and carrot ribbons on the prepared baking sheets. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt, and roast for 15-20 minutes, or until tender and slightly caramelized. Remove and let cool.
Step 4
In a large pot, bring water to a boil and blanch the spinach for 30 seconds. Drain immediately and squeeze out any excess moisture. Chop the spinach finely.
Step 5
In a mixing bowl, combine the cream cheese, sour cream, minced garlic, parsley, chives, spinach, 1 teaspoon of salt, and black pepper. Mix until smooth and well-combined.
Step 6
Roll out the puff pastry sheet and place it into a round, greased springform pan, trimming any excess pastry from the edges. Poke the base of the pastry with a fork to prevent puffing.
Step 7
Whisk the egg in a small bowl and brush a thin layer over the puff pastry. Place the pastry in the oven and bake for 12-15 minutes, or until lightly golden. Remove and let cool completely.
Step 8
Assemble the cake: Spread a thin layer of the cream cheese mixture onto the baked pastry crust. Add a layer of the roasted vegetables, alternating for color. Repeat the layering process until all the vegetables and cream cheese mixture are used up, finishing with a cream cheese layer on top.
Step 9
Garnish the top of the cake with parsley or chives for decoration. Cover and refrigerate for at least 1 hour to allow the cake to set and flavors to meld.
Step 10
Carefully remove the cake from the springform pan and transfer to a serving platter. Slice and serve chilled or at room temperature.
Nutrition Facts
| Serving size | (2489.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4280.2 |
| Total Fat 334.6g | 0% |
| Saturated Fat 142.4g | 0% |
| Polyunsaturated Fat 13.1g | |
| Cholesterol 723.5mg | 0% |
| Sodium 12116.1mg | 0% |
| Total Carbohydrate 260.9g | 0% |
| Dietary Fiber 38.4g | 0% |
| Total Sugars 96.2g | |
| Protein 76.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1064.9mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 5266.7mg | 0% |
Source of Calories