John Myers
Ingredients for 16 servings:
- 20 slices of sandwich toast
- 400g salami
- 1 cucumber(s)
- ½ port. cheese (cheese potpourri), see my recipes
- 2 handfuls of grapes
- 2 glasses of minced meat, boiled, 200 g each
- 3 eggs, boiled
- 3 tomatoes
- 250 g mozzarella, approx.
- 1 handful of basil
- 1 kg cream cheese
- some butter
- e.g. cheese, sausage, vegetables etc. for decoration
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
Place 4 slices of sandwich toast in a square and cut out using a cake ring to make a rounded square. You can then fill any holes with cream cheese. Cut out all 20 slices in this way. Brush the first four slices of toast with butter to prevent them from becoming soggy from the moisture and place them in the cake ring. Place salami and cucumber slices on top as the first layer, then cover with more buttered toast slices. For the second layer, take half the cheese potpourri and top with grapes. Then place more buttered toast on top. For the third layer, add the sliced, preserved minced meat and decorate with egg slices. Place more buttered toast on top and cover with a layer of sliced tomato and mozzarella and basil leaves. Place the last four slices of toast on top. To cool and firm the cake, place a pizza stone or similar on top and refrigerate for a good 4 hours. Once the cake is thoroughly chilled, remove the cake ring. Briefly heat the cream cheese in a microwave to make it easier to spread, then spread it around the cake like whipped cream. You need a lot of cheese because it will fill all the holes and give the cake a nice, smooth surface. Decorate the cake however you like. I made candles out of miniature salamis and corn cob tips. I arranged salami pretzels around the outside. You can fill the cake however you like; the sky’s the limit. I’ve even filled one completely with fish or just with cheese. I’ve even layered it with Puszta salad.
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