Beef vermicelli cake

This is one of the cake I cut for my birthday the other day. Sure was a treat, as we at home love Italian.  With that gooey cheese on top and the meaty inside, this is nothing less I would want on a special day. Happy day! GIORNO FELICE!

You need –
  • Vermicelli – 200 grams
  • Grated parmesan cheese – ½ cup
  • Grated mozzarella cheese – ½ cup

 To make the meat sauce –
  • Onion – 1, finely chopped
  • Garlic – 1 clove, finely chopped
  • Minced/ground beef – 250 grams
  • Canned chopped tomatoes – 400 grams
  • Ground oregano – ¼ teaspoon
  • Dried basil – ¼ teaspoon
  • Red wine – 1.5 tablespoon
  • Olive oil – 1 tablespoon
  • Salt and pepper to taste

To make the white sauce
  • Salted butter – 50 grams
  • All-purpose flour – ¼ cup
  • Milk – 1 cup

How to –

Pre-heat the oven to 180 C. Grease a round 8 inch spring form cake tin.
Cook the pasta in rapidly boiling salted water till al dente. Drain well and set aside.

Heat oil in heavy bottom pan, add the onion, garlic and cook till tender. Add the minced beef. With a wooden spoon break up the beef and cook till brown. Add the tomato, wine, basil and oregano.  Season with salt and pepper. Mix well. Reduce the heat and cook for 15- 20 minutes. Set aside.

To make the white sauce, heat a sauce pan and melt the butter. Stir in the flour and cook till pale. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for a minutes.  Turn off the heat.

To assemble –

Spread half of the vermicelli into the cake tin as the base. Layer half of the meat sauce over to form the second layer. Cover with the remaining pasta and press down with your palm of your hand. Top the remaining meat sauce, pour the while sauce and sprinkle the cheese.  Into the oven and cook for 15 minutes.  Let the cake rest for 10 minutes before cutting into wedges  to serve.


10 thoughts on “Beef vermicelli cake

  1. Brilliant ides Rekha. I am excited over your creativity. In fact I am drooling but had to stop because we don't eat beef. However, there's its no big deal because I think lamb will be perfect too.

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