Gobhi-Baigan-Gajjar (Cauliflower-Eggplant-Carrot) Magic Cake

Name: Gobhi-Baigan-Gajjar (Cauliflower-Eggplant-Carrot) Magic Cake
Cuisine: American
Ingredients: 1/4 cauliflower; 4 eggs; 3 tbsp wholegrain or all purpose flour; 4 tbsp breadcrumbs; to taste Salt; 2 teaspoons oil for the dough; 3 tbsp oil for frying; 50 g cheddar cheese or any cheese that can be shredded; Handful fresh chives; 2 cloves garlic; 4 medium carrots; 4 eggs; Little salt; 2 teaspoon oil for the dough; 3 tbsp oil for frying; 4 tbsp breadcrumbs; 3 tbsp wholegrain flour or all purpose flour; 50 g cheddar cheese or any cheese that can be shredded; 1/4 cauliflower; 30 g cheddar or emmentali cheese or any cheese that melts good; 2 tbsp oil; Little salt; 1/2 green cabbage; Little salt; 2 tbsp oil; Handful fresh chives; 100 g turkey cold cut meat (skip it if you dont eat meat); 1 eggplant; Some olive oil for frying; to taste Salt

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

Big Thank You and Terimah kasi to my Indonesian Sisters who inspired me to make something beautiful.

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

Big Thank You and Terimah kasi to my Indonesian Sisters who inspired me to make something beautiful.

Saved

Ingredients

Bottom cake layer
1/4cauliflower
4eggs
3 tbspwholegrain or all purpose flour
4 tbspbreadcrumbs
to taste Salt
2 teaspoonsoil for the dough
3 tbspoil for frying
50 gcheddar cheese or any cheese that can be shredded
Handfulfresh chives
2 clovesgarlic
Top cake layer
4medium carrots
4eggs
Little salt
2 teaspoonoil for the dough
3 tbspoil for frying
4 tbspbreadcrumbs
3 tbspwholegrain flour or all purpose flour
50 gcheddar cheese or any cheese that can be shredded
For filling between the two layers
1/4cauliflower
30 gcheddar or emmentali cheese or any cheese that melts good
2 tbspoil
Little salt
For "cream" on top of cake
1/2green cabbage
Little salt
2 tbspoil
Handfulfresh chives
Decoration on top of cake
100 gturkey cold cut meat (skip it if you dont eat meat)
1eggplant
Some olive oil for frying
to taste Salt

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Steps

1

Shred the cauliflower, the peeled carrots and the cabbage
2

Make the bottom layer of cake: mix the shredded cauliflower with the eggs, chives, garlic, breadcrumbs, flour, cheese and salt
3

Fry it carefully in an oiled pan. You wont be able to flip it like a pancake, because it is fragile, flip it like this: put a big flat plate on top of pan and flip the pan, then put the cauliflower back to the pan, top down, so this side fries too. Set it aside.
4

In similar style, make the top layer of the cake, here we use carrots instead of cauliflower and there also other small differences
5

Lets make the "cream" for the top of the cake. Fry shredded cabbage on little oil with some salt,stir often, add the chives
6

Lets fry the turkey cold cut meat and the eggplants on little olive oil
7

Lets make the filling, which will come between the two cake layers: lets fry the shredded cauliflower on some oil with some salt and add the shredded cheese.
8

Assemble the cake: take the bottom layer of cake and spread the cauliflower "cream" on it carefully
9

Create the decoration on top layer: first the cabbage "cream", then arrange the turkey meat and eggplants, like roses
10
11

Put the top layer on top of bottom layer, serve warm
12

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Cooksnaps

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Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on June 01, 2020 11:17

SWAD INTERNATIONAL

Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.