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🍽️ Sandwich cake with cheese and ham

378 kcal · 30 min · 4 servings

Ingredients

• Eggs 6 pcs.
• Chives, fresh 20 g
• Onions, red 1 pc.
• Cucumbers 1 pc.
• Leaf gelatin 6 pcs.
• Rye bread 500 g
• Butter 80 g
• Cream cheese, plain 400 g
• Yogurt, plain 400 g
• Salt pinch
• Pepper, black ground pinch
• Cooked ham 100 g
• Gouda sliced cheese 100 g
• Radishes 1 bunch
• Parsley, fresh 10 g

Instructions

1. 1. Line the bottom of a springform pan with baking paper.
2. 2. Bring water in a pot to a boil on medium heat.
3. 3. Add the eggs to the boiling water and cook them for about 8 minutes.
4. 4. Cool the boiled eggs down with cold water.
5. 5. Wash the chives and shake them dry.
6. 6. Halve the onion and peel it.
7. 7. Wash the cucumber and slice it.
8. 8. Soak the gelatin in a bowl with cold water.
9. 9. Put the bread in the mixing container and crush it for 10 seconds on speed 5.
10. 10. Transfer the bread crumbs into a bowl.
11. 11. Melt the butter in the mixing container for 4 minutes at 100 degrees on speed 1.
12. 12. Add the melted butter to the bread crumbs and mix everything well.
13. 13. Put half of the bread mixture into the springform pan and press it down firmly.
14. 14. Put the chives and onion in the mixing container and crush them for 6 seconds on speed 8.
15. 15. Push the ingredients down with a spatula.
16. 16. Add 2 eggs and crush them for 4 seconds on speed 6.
17. 17. Add cream cheese and yogurt and mix everything for 10 seconds on speed 4.
18. 18. Squeeze the soaked gelatin slightly and melt it in a pot on low heat.
19. 19. Stir some of the cream cheese mixture into the gelatin until it has dissolved.
20. 20. Fold the gelatin mixture into the remaining cream cheese mixture and mix it for 10 seconds on speed 4.
21. 21. Season the cream cheese mixture with salt and pepper.
22. 22. Cover the bread base with cooked ham and cucumber slices.
23. 23. Spread half of the cream cheese mixture on top and smooth it out.
24. 24. Add the remaining bread crumbs on top and press them down slightly.
25. 25. Cover the layer with cheese and cucumbers.
26. 26. Spread the remaining cream cheese mixture on top and smooth it out.
27. 27. Let the cake set in the refrigerator for at least 2 hours.
28. 28. Wash the radishes, remove the roots, and slice them.
29. 29. Peel the remaining eggs and slice them.
30. 30. Wash the parsley, shake it dry, and pick off the leaves.
31. 31. Decorate the finished cake with radishes, eggs, and parsley.
32. 32. Serve the cake and enjoy!

Nutrition per serving

• kcal: 378
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 32 g