Fricassee Cake Recipe
The Breaded Fricasse Cake is a savory and comforting dish that combines creamy chicken fricassee filling with layers of soft bread, all coated in a crispy golden crust. Perfect as a hearty main course or a unique addition to gatherings, this recipe delivers a delightful mix of textures and flavors.
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Equipment
- Mixing bowls
Ingredients
- For the Fricassee Filling:
- 1 lb 454g boneless, skinless chicken breasts, diced into 1-inch cubes
- 2 tablespoon 30ml olive oil
- 1 onion 200g, finely chopped
- 2 garlic cloves minced
- 8 oz 227g mushrooms, sliced
- 2 carrots 120g, diced
- 2 celery stalks 80g, diced
- 2 tablespoon 16g all-purpose flour
- 1 cup 240ml chicken broth
- ½ cup 120ml heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Cake Layers:
- 2 ¼ cups 281g all-purpose flour
- 2 teaspoon 8g baking powder
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240ml milk
Instructions
- Prepare the fricassee filling: In a skillet, cook diced chicken in olive oil until browned. Remove chicken and set aside.
- In the same skillet, sauté onions, garlic, mushrooms, carrots, and celery until tender.
- Sprinkle flour over vegetables and stir to coat. Gradually whisk in chicken broth and heavy cream.
- Return chicken to the skillet. Add thyme and season with salt and pepper to taste. Simmer for 5 minutes until thickened.
- Make the cake batter: Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
- In a bowl, whisk together flour, baking powder and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Alternately mix in the flour mixture and milk into the butter mixture in batches until just combined.
- Pour half the batter into each prepared pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean for golden brown perfection.
- Allow cakes to cool completely. Slice each cake horizontally to create 4 layers.
- Assemble by spreading ⅓ of the fricassee filling between each layer of cake.
- Frost sides of cake with remaining filling if desired.
Notes
- For a vegetarian version, substitute chicken with sautéed vegetables like zucchini, bell peppers, or eggplant.
- Add a pinch of cayenne or paprika to the filling for a kick of heat.
- Use milk alternatives like almond or oat milk to make it dairy-free.
- Top with fresh parsley, chives, or crispy fried onions for garnish.
- The fricassee filling can be made 1-2 days in advance and refrigerated until ready to assemble.
Nutrition
Calories: 4804kcalCarbohydrates: 42gProtein: 16gFat: 27gSaturated Fat: 12gSugar: 18gCalcium: 2mg
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