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🍽️ Tarta sándwich con queso y jamón

378 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 6 pcs
• Chives, fresh 20 g
• Onions, red 1 pcs
• Cucumbers 1 pcs
• 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

Preparación

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. Shock the boiled eggs 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 level 5.
10. 10. Pour the bread crumbs into a bowl.
11. 11. Melt the butter in the mixing container for 4 minutes at 100 degrees on level 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 firmly.
14. 14. Add chives and onion to the mixing container and crush them for 6 seconds on level 8.
15. 15. Push the ingredients down with a spatula.
16. 16. Add 2 eggs and crush them for 4 seconds on level 6.
17. 17. Add cream cheese and yogurt and mix everything for 10 seconds on level 4.
18. 18. Squeeze the soaked gelatin lightly and dissolve 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 and mix it for 10 seconds on level 4.
21. 21. Season the cream cheese with salt and pepper.
22. 22. Topp the bread base with cooked ham and cucumber slices.
23. 23. Distribute half of the cream cheese on top and spread it smooth.
24. 24. Add the remaining bread crumbs on top and press them lightly.
25. 25. Topp the layer with cheese and cucumbers.
26. 26. Distribute the remaining cream cheese on top and spread it smooth.
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 pluck off the leaves.
31. 31. Topp the finished cake with radishes, eggs and parsley.
32. 32. Serve the cake and enjoy!

Nutrición por ración

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