Best 2 Layered Vegetable Cake Recipes

LAYERED VEGETABLE CAKE

Steps:

• Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper.
• In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan.
• Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc.
• The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga.
• At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture.
• Whisk together the eggs, vegetable stock & cream then season lightly.
• Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal.
• Bake for 1 hour, then remove the foil & bake another 30 minutes.
• Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden.
• Let it cool just slightly, then cut into wedges & serve.

LAYERED VEGETABLE CAKE

Steps:

• Rinse vegetables, cut potatoes and carrots in 1-inch pieces and steam-cook with some salt for 15 minutes.
• During that time, hard boil eggs; separately grate eggs and zucchini, reserve.
• Prepare the "frosting" mixing together sour cream, mayonnaise, salt and pepper.
• Separately grate potatoes and carrots.
• On a serving platter, layer potatoes, carrots, zucchini and eggs, with the dressing between the layers.
• Serve.