Sponge cake with speck, a recipe for the perfect appetizer for Christmas. The pan of salted cake with bacon and cheese has a rustic version of the classic sponge cake Spain. A soft and inviting base, without yeast, easy to make and perfect to fill with what you prefer. In our recipe, we opted for a filling based on the cooked speck, sliced gouda and fresh spinach, but you can choose what your imagination suggests, varying meats, cheeses and vegetables. A greedy and scenographic savoury pie, perfect to serve as an appetizer during Christmas lunches and dinners or to enrich a festive buffet. Find out how to prepare it and then garnish it by following all our tips step by step: the result will be truly impeccable.
PREPARATION: 30 min
COOKING: 30 min
FOR 6 PEOPLE
FOR THE SPONGE CAKE
MEDIUM EGGS 6 • 600 kcal
SUGAR 20 gr • 750 kcal
PINCH OF SALT • 286 kcal
FLOUR type 00 150 gr • 36 kcal
GRATED CHEESE 40 gr
CREAMY SPREADABLE CHEESE 120 gr
OLIVE as needed
POMODORINI as needed • 21 kcal
MAIONESE as needed • 690 kcal
OREGANO POWDER TO taste
FOR THE FILLING
COOKED SPECK 120 gr
MAYONNAISE 40 gr • 690 kcal
GOUDA TYPE CHEESE 50 gr
CREAMY SPREADABLE CHEESE 40 gr
SPINACINI 30 gr
The calories refer to 100 grams of the product
How to prepare salty sponge cake with speck and cheese
Prepare the sponge cake: in a bowl, shell the eggs (1), add the sugar and whisk for a long time until the mixture is light and very fluffy.
Add the flour and cheese, then mix thoroughly (2).
Pour into a well greased mold (4), and cook at 180 ° C for about 30 minutes.
As soon as the sponge cake is cooked, take it out of the oven, let it cool and then turn it out. Divide the sponge cake in two with a serrated knife (4).
Fill the base with the mayonnaise (5).
Add the baby spinach, speck and cheese cut thinly with a potato peeler (6).
Fill the top of the sponge cake with the spreadable cheese (7) and then close it again.
Spat the surface with the spreadable cheese of the decoration and, with the help of a pastry bag, make some tufts (8).
Decorate with sliced cherry tomatoes, olives and a little oregano (9), and refrigerate until a few minutes before serving.
You can prepare the sponge cake in a wider pan , to obtain a thin and easier to eat base; for a higher and softer result , you can instead use a mold of about 20 cm in diameter. Before taking it out of the oven, do the toothpick test anyway to check its cooking: insert it in the center and, if it comes out dry , it means that it is ready.
Salty sponge cake is an exceptionally versatile basic preparation. You can stuff it with what you like best or have it available in the refrigerator: raw ham and cheese, ricotta and smoked salmon, hard-boiled eggs, tomatoes and salami, grilled vegetables and goat cheese, Russian salad and Prague ham. The advice is to always put a creamy sauce in contact with the sponge cake, to obtain a pleasant softness.
You can buy ready-made mayonnaise but if you want a more genuine taste, prepare it at home with our quick and easy recipe .
The salted sponge cake with speck and cheese can be kept in the refrigerator for 3-4 days , covered on the surface with a slightly damp kitchen cloth.