Easter cake salad

60 min


  • ham (or any meat) 300 gr.
  • cucumber 1 pc. (200 gr.)
  • boiled carrots 1 pc. (150-200 gr.)
  • eggs 3 pcs.
  • canned beans 1 b. (420 gr)
  • garlic 1 clove.
  • homemade mayonnaise 220 gr.
  • gelatin 15 gr.
  • water 80 ml.
  • salt
  • breadcrumbs

Step by step recipe

Pour gelatin with water, stir and then cook according to the instructions on the package. In my case, I need to let it swell, then heat it and let it cool.

Then, add the prepared gelatin to mayonnaise, salt (calculated on the whole salad), stir well.

Finely chop the ham (or meat), cucumber, eggs.

Grate carrots, add grated garlic.

Rinse the beans and throw them on a sieve so that the glass is excess liquid.

For the same purpose, throw chopped cucumbers onto a sieve.

Arrange everything in different bowls, add about 2 tbsp. Of mayonnaise-gelatin dressing to each, stir. Leave a little dressing for decoration.

Make foil sides or take a small cooking ring, set the diameter to 13-15 cm.

Put a layer of ham, smooth, then a layer of beans, carrots, cucumbers and eggs.

Put in the refrigerator, for 30 minutes.

Then, carefully remove the form, sprinkle the salad with breadcrumbs or crumbs, grind dried bread in a blender.

Pour the remaining dressing from above, distribute, making smudges and imitating a cake pan.

Garnish with small pieces of carrots, cucumber and yolk.

Refrigerate for another 30 minutes.

Bon Appetit!

About The Author