Salad layer cake

Ingredients for 16 servings:

• 1 head of lettuce, cut into small pieces
• 1 cucumber(s), cut into very thin slices
• 2 onions, cut into very fine slices
• 4 tomatoes, nice and firm, sliced
• 3 mozzarella or 1 pkt. feta cheese
• 6 eggs, hard-boiled, sliced
• 1 stalk(s) leek, sliced
• 2 bell peppers, yellow and green, finely diced
• 8 slices of cooked ham, cut into small pieces
• 1 bunch radishes, sliced, 4 for decoration
• 5 tbsp tartar sauce
• 200 g cheese, grated
• 4 slices of cooked ham, halved
• 2 eggs, hard-boiled, sliced
• 5 gherkins, sliced
• 1 red bell pepper(s), cut into fine strips
• 1 carrot(s), thinly sliced
• 1 bunch parsley, chopped
• 500 g natural yogurt
• 100 g remoulade
• 2 tbsp vinegar
• salt and pepper
• n. B. herbs

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Something special for any celebration. Prepare the day before and refrigerate.

Place a cake ring in a cake plate with a slightly curved edge, approximately 28 cm in diameter. Layer all the ingredients up to and including the radishes in order. Caution: All layers must be pressed down very firmly. Spread the remoulade sauce on the radishes and sprinkle with cheese. Press down very firmly again. Decorate the cake with ham, the 4 whole radishes, gherkins, eggs, and the carrot, and refrigerate the finished cake overnight until ready to serve. Mix together the ingredients for the sauce and refrigerate the sauce. The next day, carefully remove the cake ring and cut the cake into 16 slices using an electric knife. Serve the sauce with the side. Tip: Remove the cake slices using two cake servers by pressing the first against the side of the cake and then lifting the slice out with the second. This will ensure the cake stays beautifully preserved.