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
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
Preparation
Wash the cucumber and radishes and shave into thin slices.
Boil the eggs for about ten minutes until hard and slice them thinly with an egg slicer.
Divide the sour cream into thirds and distribute over the three types of cream cheese, optionally season with salt and pepper and stir everything until creamy.
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; of course any other shape will work, you'll just need more or less of the ingredients accordingly).
Line the base with sandwich slices and trim them as needed so the form 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 them with half of the herb cream cheese, sprinkle half of the grated cheese over them and top with some slices of cucumber and radish.
Repeat these steps once more: another layer of sandwich with the remaining horseradish cream cheese and smoked salmon, then sandwich and the rest of the herb cream cheese with the cheese layered on top.
Cover with sandwich slices as the last layer.
Now remove the springform or cake/baking ring and spread the natural cream cheese around the sides and on top of the sandwich cake.
This works best with a palette knife or a large wide knife.
Then chill for about 15–30 minutes.
Wash the parsley and dill and shake dry.
Then pluck small sprigs from them and set aside.
Cucumber and radish slices are 'glued' onto the outside.
On top of the cake, alternate layers of egg, cucumber and radish slices are arranged.
Cut thin slices from the organic lemon, cut each slice halfway on one side and nicely drape them on the top of the cake.
Decorate the whole thing with the herbs (parsley and dill).
Tips & Notes
This cake can be customized; instead of salmon you can of course use ham. The spreads inside can be made with a wide variety of cream cheeses.
