Cream Cheese Cake
easy
35 mins
35 mins
Ingredients
- 250 g Pumpernickel
- 100 g Butter
- 1 collar (approx. 150 g) Spring onions
- 150 g Gherkins
- 180 g Salami
- 800 g Double cream cream cheese
- 200 g Whipped cream
- 1 package Cream stabiliser
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp salami, gherkins, olives, cherry tomatoes, parsley, rocket and salad
- baking paper
Directions
- 1
Finely crumble the pumpernickel. Roast 2/3 of the crumbs in a pan without fat. Cut butter into pieces, add to the pumpernickel and stir until the butter is melted. Remove from heat and stir in the remaining crumbs. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour the mixture on top and press to a flat bottom.
- 2
Chill for about 30 minutes. Clean, wash and cut spring onions into rings. Drain the gherkins, cut in half lengthwise and cut into slices. Dice salami. Stir cream cheese with the whisk of the hand mixer until smooth. Fold in spring onions, gherkins and salami. Whip the cream until stiff, allow the cream firmer to trickle in. Fold the cream into the cream cheese, season to taste with salt and pepper. Spread the cream cheese cream on the base and spread. Chill for about 2 hours. Remove the cake from the tin.
- 3
Fold in spring onions, gherkins and salami. Whip the cream until stiff, allow the cream firmer to trickle in. Fold the cream into the cream cheese, season to taste with salt and pepper. Spread the cream cheese cream on the base and spread. Chill for about 2 hours. Remove the cake from the tin. Garnish with slices of salami, cucumber, olives, tomatoes, parsley, rocket and lettuce leaves. Add pumpernickel bread
- 4
waiting time approx. 2 1/2 hours
Nutrition Facts
310 kcal
9 g
27 g
7 g
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