Russian Salad Cake

Name: Russian Salad Cake
Prep time: 40 mins
Cook time: 25 mins
Total time: 1h 5 mins
Yield: 10
Cuisine: Mexicana
Ingredients: 1 Italian Lettuce Eva®; water; 3 potatoes, without peel, in large cubes; 2 tablespoons butter, for the potatoes; 1/2 cups whipping cream, for the potatoes; 1 1/2 cups carrot, in medium cubes, precooked; 1 cup peas, precooked; 1 1/2 cups mayonnaise, low fat; 3 tablespoons lime juice; 1/2 cups onion, finely chopped; 1/2 cups parsley; salt; pepper; 1/4 cups cherry tomato, in halves, for decoration; chives, for decoration; tostadas, to accompany

Eva

If Russian salad is one of your favorites, enjoy this cake, which is an ideal option to serve at gatherings with friends or family, whether as a snack or as part of a side dish for your main courses.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

1 Italian Lettuce Eva®
water
3 potatoes, without peel, in large cubes
2 tablespoons butter, for the potatoes
1/2 cups whipping cream, for the potatoes
1 1/2 cups carrot, in medium cubes, precooked
1 cup peas, precooked
1 1/2 cups mayonnaise, low fat
3 tablespoons lime juice
1/2 cups onion, finely chopped
1/2 cups parsley
salt
pepper
1/4 cups cherry tomato, in halves, for decoration
chives, for decoration
tostadas, to accompany

Preparation

40 mins

25 mins

Low

Cook the potatoes in a pot with enough salted hot water; once it reaches a boil, cook over medium heat for 25 minutes or until the potatoes are soft enough. Remove from heat, drain, and place in a bowl. While still hot, mash with a potato masher until smooth. Set aside.
Heat the butter together with the heavy cream over medium-low heat, stirring constantly; otherwise, you risk the cream burning in the pot. Once hot, pour the mixture over the mashed potatoes, season with salt, and fold in gently. You will notice how the mashed potatoes gradually become smooth; this will be the ideal consistency to use.
For the salad: Mix the precooked carrot with the precooked peas, mayonnaise, lemon juice, onion, parsley, enough salt, and pepper in a bowl. Mix evenly and set aside.
Prepare your cake: In a silicone mold or a round cake pan previously greased with cooking spray, place the salad until it fills ¾ of the mold's capacity, then fill with the mashed potatoes and refrigerate for 30 minutes.
While the Russian salad cake cools, cut the leaves of Eva® Italian Lettuce into strips and set aside.
Unmold the Russian salad cake onto a plate or base once the refrigeration time has passed, place the strips of Eva® Italian Lettuce on top of the cake, and then decorate with cherry tomatoes and chives. Serve accompanied by baked tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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