A savory sandwich cake is a tasty change from all the sweet cakes. This version of the sweet cake is not only beautiful to look at, but also really very good. The cake can be prepared very well and is an eye-catcher on every buffet. It is great that you can always vary it with different ingredients. My friend Maria tried such a cake and we were allowed to taste it. Here is the recipe for it:
Recipe for a savory sandwich cake
Ingredients:
- 1/2 cucumber
- 6 radishes
- 1/2 organic lemon
- 400 g cream cheese
- Pepper
- Salt
- 20 slices of sandwich bread/toast bread
- 200 g smoked salmon
- 1/2 bunch of dill
- 3 eggs, hard-boiled
- 1/2 bunch of parsley (alternatively chervil)
- 130 g cheese (grated, e.g., Gouda)
- 400 g sour cream (Schmand for my German readers)
- 400 g cream cheese 1 bunch of chives or ready-made herb cream cheese
- 400 g horseradish-flavored cream cheese
- Springform pan, cake ring (should be quite high, i.e., at least 8 cm)
- Palette knife or large wide knife
Instructions
Wash the cucumber and radishes and slice them thinly. Boil the eggs for about ten minutes until hard and cut them into fine slices with an egg slicer. Divide the sour cream into three parts and distribute it among the three types of cream cheese, season with salt and pepper if desired, and stir everything until creamy.
Now it's time to layer the cakes: Place the outer ring of a springform pan or a cake/baking ring on a cake plate (a cake ring with a diameter of 26 cm was used here; any other shape will work, you just need more or less of the ingredients accordingly).
Line the bottom with sandwich slices and cut them to fit so that the mold is filled. Now spread the slices completely with half of the horseradish cream cheese and then top with half of the smoked salmon. Arrange sandwich slices on top again, spread these with half of the herb cream cheese, sprinkle half of the grated cheese over it and top with a few slices of cucumber and radish.
Repeat these steps once more: so another layer of sandwich with the rest of the horseradish cream cheese and smoked salmon, again sandwich and layer the rest of the herb cream cheese with the cheese. Cover the last layer with sandwich slices.
Now remove the springform pan or the cake/baking ring and spread the natural cream cheese all around and on top of the sandwich cake. This works best with a palette knife or a large wide knife. Then refrigerate for about 15-30 minutes.
Wash the parsley and dill and shake dry. Then pluck off small sprigs and set aside. Like every cake, this one is also beautifully decorated. Cucumber and radish slices are 'stuck' on the outside. On top of the cake, alternate the egg, cucumber, and radish slices. Cut fine slices from the organic lemon, cut the slices on one side to the middle and drape them beautifully on the top of the cake. Decorate the whole thing with the herbs (parsley and dill).
Extra tip: This cake can be individually modified; instead of salmon, you can of course use ham. The spreads inside can be made with a wide variety of cream cheeses.
Cake from my dear friend Maria
Read also: Recipes for a finger food buffet
