Bread cake

Ingredients for 4 servings:

• 12 slices of toast
• 3 lettuce leaves
• 2 slices of Gouda
• 1 cucumber(s), sliced
• 1 can tuna, without oil
• 1 small onion(s)
• 2 tbsp remoulade
• 2 slices of salami
• 2 tomatoes, sliced
• 3 eggs
• 3 tbsp herb curd
• 200 g cream cheese
• 200 g shrimp(s)
• 3 slices of smoked salmon

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Place one cake layer on a sufficiently large plate and line it with a layer of toast. Top with lettuce, Gouda cheese, and cucumber slices. Place a second layer of toast on top. Drain the tuna and transfer it to a bowl. Finely chop the onion, add it to the tuna and remoulade, and mix well. Spread the mixture on the toast. Slice the eggs and place them on top. Place the third layer of toast on top and cover with salami and tomato slices. Finish with a final layer of toast. Cover the cake with plastic wrap and refrigerate for about 2 hours. Carefully remove the cake ring and spread cream cheese over the edge. Spread the top of the cake with the herb quark and garnish with smoked salmon, shrimp, the remaining cucumber slices, egg, and tomato.