Cake layers

  • 150 grams (1 1/4 cups) flour
  • 0.25 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon Provencal herbs
  • 150 grams (5.3 ounces) buttermilk
  • 1 egg
  • 1 tablespoon vegetable oil

Bechamel sauce

  • 90 grams (6.5 tablespoons) butter
  • 60 grams (1/2 cup) flour
  • 400 milliliters (1 2/3 cups) milk
  • salt to taste
  • pepper to taste
  • nutmeg to taste


  • 200 grams (7 ounces) spicy carrots
  • 300 grams (10.6 ounces) fried chicken breast
  • green onions to taste
  • dill to taste
  • green olives to taste

Coating creme (option #1)

  • 250 grams (8.8 ounces) ricotta
  • 90 grams (3.2 ounces) cream (33%)

Coating creme (option #2)

  • 250 grams (8.8 ounces) cream cheese
  • 100 grams (3.5 ounces) butter


  • Mixer

    Essential for ensuring your batter, bechamel sauce, and coating creme are perfectly smooth and well-blended.

  • Baking Paper

    Prevents your cake layers from sticking to the pan and makes cleanup a breeze.

  • Ring Mold

    Helps in assembling the cake with neat and uniform layers, giving it a delightful presentation.

  • Deep Frying Pan

    Necessary for preparing the bechamel sauce. The deep sides help avoid spills as you whisk.

  • Whisk

    Ideal for mixing ingredients evenly, especially when making the bechamel sauce and coating creme.

  • Cake Knife

    Allows you to neatly divide the cake layers and trim any uneven tops for a polished look.


Step 1

The cake will weigh approximately 2 kg (70 ounces) and have a diameter of 16 cm (6.3 inches).

Step 2

Preheat your oven to 170-180°C (338-356°F). Make sure your oven is fully preheated before you start baking

Step 3

Mix all the liquid ingredients in one bowl: buttermilk, egg, and vegetable oil.

Step 4

In a separate bowl, mix all the dry ingredients: flour, baking soda, baking powder, salt, and Provencal herbs.

Step 5

Gradually combine the dry and liquid ingredients, stirring carefully to avoid lumps.

Step 6

Pour the batter into two cake pans and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean

Step 7

Once baked, let the cakes cool. Divide each cake into 3 parts, resulting in 6 layers. If the tops are uneven, trim them to create a flat surface

Step 8

To make the Bechamel sauce, heat the milk in a saucepan but do not bring it to a boil.

Step 9

In a deep frying pan, melt the butter. Add the flour and stir well until the mixture is smooth.

Step 10

Gradually add the warm milk to the butter-flour mixture, stirring constantly to prevent lumps. Add salt, pepper, and nutmeg to taste. Cook until the sauce thickens like custard. Let it cool before assembling the cake

Step 11

Combine all the filling ingredients: spicy carrots, fried chicken breast, green onions, dill, and green olives.

Step 12

For Coating creme option #1: Whip together the ricotta and cream until smooth. Keep the mixture chilled

Step 13

For Coating creme option #2: Whip together the cream cheese and butter until smooth. Let the butter soften to room temperature before whipping

Step 14

To assemble the cake, use a ring mold. Start with a cake layer, then add a border of the coating creme. Fill with Bechamel sauce, followed by the filling, then more Bechamel sauce. Repeat the layers.

Step 15

Place the assembled cake in the refrigerator for at least 6 hours to set. Cover it with the coating creme before serving. Enjoy!


Ready to delight your guests or loved ones? This savory pastry cake is a showstopper that can elevate any occasion. Serve it chilled, ensuring the bechamel sauce and filling are firm and flavorful. Pair slices with a crisp, green salad drizzled with a light vinaigrette to balance the rich textures.

If you're planning a brunch, set this cake beside a spread of fresh fruits, nuts, and cheeses to offer a creative alternative to traditional breakfast items. Its creamy layers and savory filling will provide a pleasant surprise to your typical spread.

Hosting a dinner party? Complement this cake with a glass of dry white wine or a light red to enhance its layered flavors. Garnish slices with a few extra olives and a sprinkle of fresh dill for a presentation that will impress even the pickiest of eaters.


Want to make this delightful cake gluten-free? Replace the flour in the cake layers and bechamel sauce with a gluten-free blend, and make sure your baking powder and baking soda are also gluten-free. Ensure all your other ingredients are certified gluten-free to keep it safe for those with celiac disease or gluten sensitivity.

For a vegan twist, sub the egg in the cake layers with a flaxseed substitute and use a plant-based milk for the bechamel sauce. Substitute butter with vegan margarine and use vegan cream cheese for the coating creme. For the filling, replace chicken with spiced, sautéed mushrooms or another meat substitute. Ensure all your substitutions are equally delightful to retain the cake’s unique flavor profile.


  • How do I know when the cake layers are fully baked?

    Check by inserting a toothpick into the center of each layer. If it comes out clean or with a few dry crumbs, the layers are done.

  • Can I use any herbs if I don’t have Provencal herbs?

    Yes, you can substitute with a mix of dried herbs like thyme, rosemary, and basil for a similar flavor.

  • How can I make the bechamel sauce lump-free?

    Slowly add heated milk to the butter-flour mixture while continuously whisking. Don't rush this step, and ensure smooth consistency before adding more milk.

  • What’s a good alternative if I don’t have a ring mold?

    You can assemble the cake on a flat plate, using spatulas to carefully layer and stack. Use a cake collar to help keep the structure stable while it chills.

  • How can I add more flavor to the filling?

    Experiment with adding sun-dried tomatoes, roasted peppers, or caramelized onions to the filling for additional depth of flavor.

  • How can I store this cake, and how long will it last?

    Store the cake in an airtight container in the fridge. It should last up to 3-4 days, maintaining its delightful flavors and textures.

Nutrition facts

Snack cake with Bechamel sauce
Recipe Yield:1 cake (approximately 2 kg / 70 ounces)
Calories:3000-4000 calories per cake
Calories (Min - Max):3000 - 4000
Total Fat:200g
Saturated Fat:100g
Total Carbohydrate:250g
Total Sugars:20g