Snow Champion" Salad

"

Ingredients

11 eggs

4 tsp flour

4 tbsp cream

200 g cheese

3 tbsp tomato sauce

salt

mayonnaise

3 cloves garlic

2 tbsp greens

80 g spinach

red chili pepper to taste

40 g olives

1 carrot

1 beetroot

1 clove to taste

1 green radish

First, prepare 4 omelets of different colors. The colors are in the order of placement in the cake from bottom to top: red-orange, yellow, green, white.

The top omelet of the appetizer cake will be white. Separate the whites of 4 eggs from the yolks. Set the yolks aside; they will be used for the yellow omelet. Beat the whites until foamy, continuing to beat, and add 1 tbsp. grated cheese, 1 tablespoon cream, 1 teaspoon flour, and salt. At the end of whisking, add the sliced olives. Bake the white omelet in a frying pan, covered, until done. Set aside to cool.

Prepare the yellow omelet. Beat the previously separated yolks of 4 eggs, add 1 teaspoon flour, 1 tablespoon cream, 1 tablespoon grated cheese, and salt. Beat the mixture again. Bake the yellow omelet in a frying pan, covered, until done. Set aside to cool.

Prepare the green omelet. Add 1 teaspoon flour, 1 tablespoon cream, 1 tablespoon grated cheese, and spinach to three eggs, add salt, and whisk. Bake the green omelet in a frying pan, covered, until done. Set aside to cool.

Prepare the red-orange omelet. Add 1 teaspoon of flour, 1 tablespoon of cream, 1 tablespoon of grated cheese, ground red pepper (hot, to taste), and 3 tablespoons of tomato sauce to three eggs. Whisk and bake in a frying pan, covered. Set aside to cool.

Prepare the filling. Finely grate the cheese, finely chop the garlic, and add the mayonnaise. Mix everything thoroughly. Add crushed herbs to 2/3 of the filling—this will be used to layer the omelettes. Leave the remaining 1/3 white (without the herbs) for frosting the top of the cake.