Savory black bread cake

Ingredients for 1 servings:

• 2 packs of pumpernickel, large
• 125 g butter, soft
• 1 tbsp mustard, medium hot
• 1 onion(s), finely chopped
• 200 g smoked salmon or cooked ham
• 200 g double cream cheese, natural
• 200 g herb cream cheese, double cream
• 1 cup crème fraîche
• 1 large beefsteak tomato(s)
• 10 cocktail tomatoes
• 3 eggs, hard-boiled
• Radishes, cut into wafer-thin slices
• Chive rolls

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Place a cake ring or the rim of a large springform pan (28 cm diameter) on a cake plate. Line the base tightly with pumpernickel slices. Mix the butter with the mustard, diced onion, and salmon or ham, and season with salt and pepper. It can be a bit salty; the bread will absorb it later. Spread the butter mixture evenly over the layer of brown bread. Place another layer of pumpernickel on top. Mix the two types of cream cheese with the crème fraîche and season with salt and pepper. Spread two-thirds of the cream cheese mixture over the layer of brown bread, then place another layer of bread on top. Refrigerate the cake and the remaining cream cheese mixture for at least 2 hours. The cake can also be prepared the night before; then the cake will be well set the next day and the cream cheese mixture will be firm enough to spread. To decorate, carefully remove the cake ring and cover the entire cake with cream cheese mixture. Wash the large beefsteak tomato and, using a sharp knife, carefully peel off the skin in a long, approximately 1.5 cm wide spiral. Roll the spiral tightly at first, then slightly looser, and place the resulting tomato rose in the center of the cake. Arrange halved cocktail tomatoes and egg slices around the edges, garnishing the edge of the cake with radish slices if desired. Sprinkle the cake with chives. The cake tastes best when taken out of the refrigerator half an hour before serving.