Best Layered Salad Cake

This recipe was automatically translated from Romanian. View original here
Best Layered Salad Cake

I haven't put layered salad recipes on the site for a long time, lately we've been trying to make them as light, simple as possible, and because you see me now posting this Salad Cake or Appetizer Cake, it's really worth it ... I tasted it at a festive meal this summer and since then I've been thinking about it, it was wonderful and the combination of ingredients at first sight is not so special, the secret and the fine taste come from prunes with nuts. It is full, but you can make it lighter if you use some cream instead of mayonnaise, or combine mayonnaise with yogurt.

The original recipe is called Salad "No. 1 in the world", I was a little more modest - I said it was No. 1 and ready. It is worth the effort, it is beautiful, effective and will surely be successful at any festive meal.

With this appetizer cake today we celebrate 3 years since our Marijuana fixed us with her serious gaze at the maternity ward, since I smelled her and I still can't get enough of sitting with my nose in her belly ...


Boiled eggs
5 pieces
5 pieces
about 0.5kg or 4-5 medium potatoes
2 pieces
mine were bigger, put 3 pieces if they are small
Chicken breast
400 g
Yellow cheese
250 g
Mushrooms canned
300 g
I used fresh
1 piece
250 g
Chopped Nuts
150 g
500 g
can be replaced with cream or creamier yogurt
Sunflower oil
30 ml
Salt and pepper
1 tsp

Step by step


Wash the potatoes and carrots well and put them together to boil in the same pan.

When they start to boil, leave them on low heat for 30-40 minutes, then rinse well with cold water and peel. Allow to cool completely.


Drain the preserved mushrooms and add a little oil to the oil.

Mine were fresh, I cut them into thin slices and I also hardened them with a little oil.


When it starts to brown, add the finely chopped onion and leave for another 5-10 minutes.

Season with salt and pepper to taste, turn off the heat and allow to cool completely.


In the original recipe, the chicken breast is simply boiled for 1 hour.

I preferred to marinate it with yogurt and put it in the oven - as in the Turkish style Baked Chicken Recipe .

Allow the meat to cool well.


Prepare the mayonnaise, if you make it at home you have here the classic mayonnaise recipe or the quick mayonnaise recipe.

If you want a lighter salad, use sour cream or creamy yogurt, don't forget to salt and pepper.


We mount the salad on a large flat plate, and to keep the shape perfectly round, I recommend using the detachable walls from the pandispan baking form.

Place like a ring on the plate and mount the layers strictly on the inside.


Layer 1:

Grated carrot through medium grater and grease well with 2-3 tablespoons of mayonnaise.


Layer 2:

Put the potatoes through a medium grater and put half of the whole amount on this layer - spread with mayonnaise.


Layer 3:

Grate eggs through a small or medium grater and put half of the whole amount here.


Layer 4, 5:

Half of the cheese is given through a fine grater and another layer is arranged.

Cut the chicken into small pieces and also put a level of half the amount.

Grease well with mayonnaise now - notice that I don't put sauce right after each level, so as not to make the salad too heavy.


Layer 6:

Put the hardened mushrooms with onions.


Layer 7:

Now put the other half of the potatoes, grease with mayonnaise


Layer 8.9:

Arrange the rest of the eggs and chicken, grease with mayonnaise.


Layer 10:

Now put the sliced plums and the chopped walnuts.


Layer 11:

Grease them well with mayonnaise.


Layer 12:

Now grate the other half of the cheese through the fine grater, I recommend it just above the salad, to be distributed as evenly as possible.

So we recap the layers:

1. Carrots + mayonnaise

2. Half of the potatoes + mayonnaise

3,4,5. Half of eggs, cheese and chicken + mayonnaise

6. Mushrooms

7. Half of potatoes + mayonnaise

8.9. Half of eggs and chicken + mayonnaise

10.11. Plums and nuts + mayonnaise

12. Half the cheese


Cover the salad with foil and refrigerate for 5-10 hours to penetrate well.


After this time, carefully remove the removable walls, decorate according to your preference and serve.


You can garnish with greens, nuts, vegetable slices - I made it so simple, the statures are interesting and I didn't get complicated.

Good appetite!

Quantity: 2 kg
Prep time: 60 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Salads, Appetizers, Salads


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