Spicy Sandwich Cake

For the savory sandwich cake, cut ham and salami very finely or chop with a chopping knife. Also finely chop the pickled gherkins and capers.

In a bowl, cream the room-warm butter until fluffy, mix well with crème fraîche and Gervais. Mix with the chopped ingredients as well as the grated cheese. Season with horseradish and Dijon mustard.

Cut off the crusts of the toast (do not throw them away, but dry them and grind them into crumbs). Line a springform pan, not too large, with a layer of bread, trimming the slices as needed.

Spread with a little filling mixture, but cover again with bread and repeat until all is used. Finish with a layer of bread. Press bread down well, cover with plastic wrap and refrigerate for 1-2 hours.

Meanwhile, finely chop the chives. Stir through Gervais, season with salt as well as pepper and stir in about half of the chives. Remove the cake from the springform pan and spread with the chive cream.

Decorate the top of the savory sandwich cake on the outer edge with hard-boiled eggs, salami rolls, capers, olives and/or pickles as desired. Sprinkle remaining chives over the center and serve the sandwich cake.

Preparation Tip:

The savory sandwich cake is even easier to make with the matching step-by-step video instructions.

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