Savory black bread cake

Ingredients for 8 servings:

• 2 packs of black bread
• 200 g butter, soft
• 1 small onion(s)
• 1 tbsp mustard
• 200 g diced ham
• 3 egg yolks, hard-boiled
• 400 g double cream cheese
• 1 cup of crème fraîche, approx. 150 – 200 g
• 1 bunch of chives
• 3 egg whites, hard-boiled
• 5 date tomatoes
• salt and pepper
• Paprika powder

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 45 minutes

For the first topping, dice the onion into small cubes and mix with mustard, egg yolk, butter, and diced ham to form a cream, then season with pepper and paprika. For the second topping, thinly slice the chives, reserving two or three stalks for the topping. Mix the rings with cream cheese and crème fraîche and season with salt and pepper. To make the cake, first line the bottom of a small springform pan with baking paper and then cover with the brown bread. You’ll need to do a bit of puzzling and cutting to ensure everything is covered. Spread the first mixture on top with a large spoon. It should cover everything right up to the edges and be evenly distributed. Place the second layer of bread on top. Spread half of the second cream over the bread and then cover with another layer of bread. The remainder of the second mixture will be the top layer of the cake. Store the pan in the refrigerator for several hours or overnight. Just before serving, the cake is decorated with egg white, remaining chives, and, depending on your taste, tomatoes or bell peppers, and removed from the pan. Tip: For a cold buffet, you can also spread pumpernickel slices on top and serve them as finger food.