Savory men's cake

Ingredients for 1 servings:

• 1 ½ kg black bread
• 200 g cream cheese (horseradish cream cheese)
• 400 g cream cheese, natural
• 400 g herb cream cheese
• 500 ml sour cream or sour cream
• 100 ml crème fraîche
• 250 ml natural yogurt
• 625 g quark
• 4 m.-sized pickle(s)
• 1 large bell pepper(s)
• 150 g cooked ham
• 100 g cheese
• 200 g cottage cheese
• Mustard
• Salt
• pepper
• dill
• Sweet paprika powder
• 1 egg(s), boiled
• 100g salami
• 1 jar of shallots
• a few stalks of chives
• some cocktail tomatoes
• 1 m.-large cucumber(s)
• possibly pumpernickel

Instructions

Working time approx. 2 hours; Rest time approx. 8 hours; Total time approx. 10 hours

Cut a loaf of bread into approximately 1 cm thick slices and remove the crust. Use the slices to place the first layer of the base in the tin. If you want to serve the cake on a platter straight away, just arrange the ring on a platter beforehand. For the first filling, mix the herb cream cheese with 1 cup of quark and 1 cup of sour cream until smooth. Make sure there are no large lumps left. Season with salt, pepper, and dill and set aside. For the second filling, pat the gherkins dry with some kitchen paper before slicing. Then finely dice. Deseed the bell peppers and finely dice them. Dice the ham and cheese and add them. Add half to a whole cup of cottage cheese (depending on consistency) and mix everything well. Season with salt, pepper, mustard (variety according to taste), and paprika, mix well again, and set aside. Now spread the herb cream cheese mixture on the base as the first filling. Place bread on top and spread the second filling on top. Tip: Always make sure that there aren’t too many gaps between the layers of bread. Always place them as close together as possible, otherwise the cake will collapse later. Now cut about 0.5 cm thick slices from the second loaf of bread and place them as the last layer on top of the pickle filling. Now let the cake rest for about 8 to 10 hours (preferably overnight). After the resting time, it’s time to spread the cake. To do this, mix half a package of horseradish cream cheese with about half to three-quarters of a package of quark and half to a whole cup of sour cream and stir until smooth. Season with salt. The consistency shouldn’t be too firm. Now spread the cream on the cake. For the garnish, mix a slightly firmer cream from the remaining horseradish cream cheese, half a cup of crème fraîche, half a package of quark and a little yogurt. Place cucumber slices around the edge of the cake and use a piping bag or syringe to pipe little caps of cream onto the cucumber slices. Roll the salami into small cones and place them on the cucumber slices. Place a shallot in each cone. Slice a boiled egg jaggedly and place one half in the center. Quarter the tomatoes and place a slice on each cap. Finally, sprinkle some chives around the egg. Tip: If you like, you can also crumble pumpernickel and press it onto the edge of the cake. Of course, you can decorate and garnish it however you like.