Salad cake

Ingredients for 6 servings:

• 1 large iceberg lettuce, cut into strips
• 8 m.-sized tomato(s), sliced
• 4 m.-sized onion(s)
• 3 bell peppers, red, yellow and green, cut into fine strips
• 1 cucumber(s), thinly sliced
• 1 small can of corn
• 2 bags of cheese, grated
• 12 cocktail tomatoes
• 350 g mayonnaise (salad mayonnaise)
• 200 ml cream
• 6 tbsp milk
• 1 tsp spice mix (Chinese spice)
• 1 pinch(s) of sugar
• 1 tbsp parsley, chopped
• 2 bunch chives, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Iceberg lettuce with cucumbers, tomatoes, bell peppers, corn, onions and grated cheese

Wrap the edges of a springform pan with aluminum foil. Line the bottom with iceberg lettuce. Then layer the tomatoes, onions, bell peppers, cucumbers, and corn on top, with the grated cheese as the last layer. Press the lettuce down frequently as you layer it to prevent any gaps. Cover the springform pan with aluminum foil and refrigerate for 12 hours. For the sauce, mix the salad mayonnaise with cream, milk, and Chinese spice. Season with salt, pepper, and sugar. Refrigerate for 12 hours. The next day, remove the aluminum foil, loosen the sides of the springform pan, and arrange the cocktail tomatoes in a circle on top of the cake as decoration. Stir the parsley and chives into the sauce. Place the cake slices on serving plates and serve with the sauce.