Meat Cake with Cheese and Champignons

Meat Cake with Cheese and Mushrooms

Meat Cake with Cheese and Mushrooms

Course: Featured, Main Course


  • Ingredients for MEAT PANCAKES
  • 60 g (2.1 oz) flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 tbsp of spices (pepper, paprika, oregano)

  • 2 eggs

  • 400 g (14.3 oz) minced meat (I used beef)

  • 400 ml (13.8 fl oz) milk

  • Ingredients for the CHEESE FILLING:
  • 150 g (5.3 oz) of any hard cheese

  • 3 tbsp of mayonnaise

  • 1 teaspoon of mustard

  • 6-7 pickled Cornichons

  • 3 cloves of garlic

  • Ingredients for the inner cream and roast mixture
  • 300 g (10.7 oz) of Philadelphia cheese with herbs

  • 3 cloves garlic

  • 1 small bunch of greens (dill and parsley)

  • Spices (paprika and black pepper)

  • 1 piece large onion

  • 5 pcs small carrots

  • 300 g (10.7 oz) Champignons

  • Ingredients for COATING CREAM
  • 100 g (3.5 oz) butter, softened

  • 400 g (14.3 oz) of Philadelphia cheese


  • Mix well baking powder, salt and spices with the flour
  • Mix 2 eggs using a whisk
  • Next, add minced meat and milk, mix with an immersion blender
  • Now add flour and vegetable oil, mix well again. The batter should come out slightly thick
  • Now we are doing a meat pancake. Heat the frying pan for two minutes, then add some vegetable oil. Spread a thin layer of batter. Fry the pancake on both sides like you would normally do.
  • Make more pancakes repeating the same process. We should end up with 8 or 10 pancakes.
  • For the filling, mix grated cheese, mustard, mayonnaise, garlic and pickled Cornichons. Combine thoroughly.
  • For the cheese coating, mix Philadelphia cheese with half the total amount of garlic, herbs and spices.
  • Now fry the onion and remaining garlic in vegetable oil.
  • Saute carrots separately
  • And also saute Champignon mushrooms, without mixing with other ingredients
  • Now combine the fried onions, carrots and Champignons, add salt and spices, mix well.
  • Assembly
  • Place the pancake on a plate and spread the cheese mixture over it
  • Now apply the mixture of champignons, carrots and onions on top and distribute evenly.
  • Then place the second meat pancake with cheese filling and add all of the 3 mixtures again. To assure a perfect shape, you can use a split ring with an acetate pastry film.
  • Repeat the layering process until you run out of vegetable and mushroom filling. Spread the top layer with the remaining cheese mixture, then cover tightly with cling film. Put it in the refrigerator for 6-8 hours, preferably overnight. The cake should stabilize.
  • Let’s prepare the coating cream. Beat the butter with a mixer until it becomes clearer and increases in volume.
  • Next, add all the Philadelphia cheese and continue mixing until fully combined. We should get a coating cream that is soft and very easy to use.
  • Apply a thin layer of cream onto the cake. Do it thoroughly to ensure it fills all the small voids in the cake. When you’re done, leave the cake to cool in the refrigerator for 15 minutes to harden the cream.
  • Apply the remaining coating cream and smooth it with a spatula.
  • Decorate the cake. You can use any vegetables, herbs, sausage, crackers. Use your imagination and it will turn out great!

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