If you ask me the name of this recipe, I dont have a real answer for you. In fact, I dont know where it came to my kitchen from or if there is actually such recipe at all but I can tell you that it is some enormously delicious comfort food. Each layer alone can be considered as your usual Turkish meze and piling them on top of each other to make a pretend cake is definitely a new generation meze in Turkish cuisine I would say.
- 5 large potatoes
- 5 medium carrots
- 3 whole cooked beetroots
- 3 gherkins
- 1 tbs of fresh dill
- 1 cup of olive oil
- 2 tbs of mayonnaise
- 1 tsp of sumac
- 2 cloves of garlic
- 1/2 tsp of red pepper flakes
- 1/2 tsp of black pepper
- Start with boiling your potatoes They should be soft enough to be mashed by a fork easily.
- When your potatoes are ready, peel the skin and mash them with a help of a fork. Transfer them to a large bowl.
- Chop gherkins and dill finely, add them to the potatoes with a spoon of mayonaise, 1/3 cup of olive oil and some salt. Mix well, set aside.
- Peel and grate your carrots. Heat the rest of the olive oil, add the crushed garlic and shortly after add your grated carrots, sumac, red pepper flakes and some salt. Cook until carrots are softened enough. Stir occasionally. (That should take about 15-20 mins on low heat). Switch of the heat, set aside your cooked carrots.
- Grate the beetroots, get rid of any juice and add 1 tbs of mayonaise, a little salt, mix it well.
- On a springform cake tin, lay your beetroot first. Making sure it is equally covers the bottom of the tin. Use all you have. If you dont have the springform tin, use any tin your have really. It should just be deep enough to contain all your ingredients.
- On top of the beetroot spread the cooked carrots carefully without spoiling the layer underneath.
- Last layer should be the mashed potato. Spread all you have again carefully.
- Now your not very sweet cake is ready in the tin, place a plate on top of it (should be larger than the tin itself) and flip it around quickly holding the sides firmly to avoid slipping.
- Open the side of the tins and pick up the bottom of the tin slowly. If any betroot is stuck to the bottom of the tin, with a help of a fork remove them and spread them back to the top of your cake.
- Refrigrate for at least an hour before serving.