Savory bread cake with cream cheese

Ingredients for 1 servings:

• 2 packs of wholemeal bread, dark
• 5 slices of toast
• 3 slices of Gouda
• 6 tbsp, heaped mustard, sweet
• 6 eggs, hard-boiled
• 40 g butter, liquid
• 1 pack of cream (antipasti cream), sweet chili
• 4 slices of cooked ham
• 1 cup crème fraîche
• 3 cup(s) tomatoes (mini tomatoes) or mini grapes
• 600 g cream cheese
• 10 stalks of chives
• salt and pepper

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 14 hours 10 minutes

Place the first layer of wholemeal bread in a baking ring. Set aside any excess. Briefly heat the butter until it melts. Brush the bread with it and let it cool. Finely chop the eggs and mix with the mustard. Finely chop the cheese and mix in. Season with salt and pepper. Spread evenly over the base. Sprinkle with chives. Reserve a few chives for decoration. Layer the second layer on top. If there are any leftover pieces of bread, add them to the leftovers. For the second cream layer, mix 300g of cream cheese and half of the crème fraîche and season with salt and pepper. Arrange the second layer in the cake ring on top of the second layer. Press the baby tomatoes into the mixture. Reserve 1 tomato per cake slice for decoration. Place the slices of toast, flattened with a rolling pin or a bottle, on top of the cream cheese layer. Discard any toasted bread. Mix the finely chopped ham with the antipasti cream and spread on the toast layer. Top with wholemeal bread. It’s best to prepare the bread cake the day before and leave it covered in the refrigerator overnight. Prepare the topping the day of serving. To do this, mix the remaining cream cheese and the remaining crème fraîche until smooth. Spread this on the last top layer and the edge. Refrigerate about half a piping bag of the cream for decoration. Finely grate the leftover bread in a food processor and toast in a pan. Remove the cake ring. Press the cooled crumbs onto the edge of the cake. Place the cream dots on top and garnish with tomatoes and chives. Refrigerate until ready to serve.