Savory men's cake

Ingredients for 12 servings:

• 1 kg bread mix for farmhouse bread
• 500 g cream cheese
• 500 g cream cheese, natural
• 1 garlic clove(s)
• 1 onion(s)
• salt and pepper
• Paprika powder
• 200 g butter, salted
• 2 tsp, leveled mustard
• 2 tsp, levelled peppercorns, green
• 200 g sliced ​​chicken breast
• 3 slices of medium-aged Gouda
• 12 slice(s) bacon, wafer-thin and round
• 1 bunch of parsley
• 1 shallot(s)
• 1 roll(s) of pumpernickel
• 1 bowl of cherry tomatoes

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 45 minutes

for the parsley wedding or other celebrations

Prepare the bread mix according to the package instructions. Pour the dough into a greased springform pan (I always use a 28 cm pan) and let it rise, covered, in a warm place for about 1 hour. Preheat the oven to 220°C (425°F). Bake the bread for 10 minutes, then reduce the temperature to 175°C (350°F) and bake for a further 35 minutes. Remove the bread from the pan and let it cool. In the meantime, mix together the quark, cream cheese, very finely diced onion, and finely crushed garlic. Season the cream with salt, pepper, and paprika. Finely crush the peppercorns (this works best in a mortar and pestle) and add them to the softened butter along with the mustard and mix. Cut off the top of the bread and use it for another purpose. Cut the bread horizontally into three slices. Spread the butter mixture on the bottom slice and generously top with chicken breast. Spread the bottom of the second slice of bread with butter and place it on top of the chicken breast. Now butter the top and cover with Gouda slices. Finally, brush the bottom of the top slice with butter and place it on the Gouda. Fill a portion of the cream cheese mixture into a piping bag and set aside. Spread the remaining cream cheese generously on the sides and top of the cake. Decorate the sides with halved cherry tomatoes, thinly sliced ​​shallots, and parsley. Pipe 12 cream cheese rosettes onto the surface using the piping bag. Roll the ham into thin cones and place them on top. Cut out small hearts from the pumpernickel slices and use them to secure the ham. Garnish the cake with plenty of parsley. We took the cake to a parsley wedding as a surprise for breakfast. I had made it the night before; it was well chilled and was perfect for cutting into slices. I’ve also adapted it for other celebrations, with salmon, cooked ham, pickles, capers and many other delicacies; there are no limits to your imagination.