The cake 7 salt jars is a tasty variation of’homonymous sweet version (you can find here). From this, in fact, inherited the sympathetic weighing method from which it derives its name: the jar of yogurt becomes the’unit of measure for weighing the ingredients that form the’dough.
Here then adding a cup of yogurt, two of flour, one of cornstarch, one vegetable oil, one of milk, that's it! THE’originality of this recipe, however, lies in its filling: in savory version we added the delicious diced salami Napoli, the tasty diced smoked cheese, green olives, pitted and chopped aromatic thyme and marjoram, for even more tantalizing scent salty cake.
In a short time and without worrying too much about the dose, you will achieve an original and tasty dish that can serve as an appetizer or as a nice finger food at a buffet. On each occasion with cake 7 salt jars you impress your guests, taking off guard their palate thanks to the goodness of his stuffing and to its special texture!
- Plain yogurt natural at room temperature (125 ml) 1 jar
- 00 flour 2 jars
- Corn starch (cornstarch) 1 jar
- Whole milk 1 jar
- Sunflower oil 1 jar
- Parmesan cheese , hard 1 jar
- instant yeast for savory preparations (1 bag) 16 g
- eggs medium 3
- Fine salt 1 pinch
- For the stuffing
- Smoked cheese (provolone) 160 g
- Neapolitan salami 100 g
- Green olives pitted 80 g
- Thyme 3 sprigs
- Marjoram 3 sprigs
To prepare the cake 7 salt jars, started putting the salami on a cutting board. Remove the peel and slice fairly thick slices (1), then cut the slices into cubes (2). Then you reduce diced also provolone or smoked cheese (3), drain the olives if necessary and put everything aside in the refrigerator until ready to use them.
Finally take the thyme and marjoram, finely chop together (4) and set aside. Now pour yogurt in the cup of a planetary (5) provided with a whip, otherwise in a bowl if you use an electric mixer, and also joined a grated parmesan jar (6), and then operated.
Shell the eggs and set aside the egg whites. Add the egg yolks to the mixture (7), a pinch of salt and a jar of oil (8), while continuing to stir. In a separate bowl sift flour 2 cups (9).
Sift also a packet of baking powder for pies (10) and a jar of cornstarch or potato starch (11), mix well and add to the mixture (12).
Keep stirring and finally add a milk jar (13). Once you have a thick, smooth paste, remove it from whips and add the ingredients for the filling: pour the provolone or smoked cheese into cubes (14) and the salami into cubes (15).
Continue with the drained and pitted olives (16), mix well together using a spatula (17) and add the thyme and marjoram chopped (18), stir again and set aside.
Pour the egg whites that have kept aside in the bowl of a planetary (19) or in a bowl if you use an electric mixer until stiff and furbish (20), until the mixture is smooth and fluffy (21).
United gently beaten egg whites into the mixture (22), incorporating them and mixing them with a spatula from the bottom’high, so it does not unmount. Grease a cake tin from the opening of 24 cm diameter, foderatela with parchment paper (to do this better, look at our Cooking School: line a cake pan with parchment paper) and pour all’Internal the compound (23), leveling it with a spatula. Bake in oven preheated to 180 degrees for 35 minutes, if you use a ventilated oven bake at 160 degrees for 25 minutes. When the surface will be golden brown (24), the oven and serve your cake 7 jars warm salt!
You can store the cake in the refrigerator 7 salt jars for up to two days, warming before serving. You can freeze it, even cut into slices and thaw it in the refrigerator a day before serving.
Proclaim today the day of the filling liberty each to choose what you prefer! Mortadella instead of salami, Emmentaler instead of smoked cheese or provolone, oregano and other herbs instead of thyme and marjoram: the possible combinations for this cake are countless. Rather, the’One jar is interchangeable Parmesan: If you prefer the cheese, remember to remove the salt!