XXL sandwich cake

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
5 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 12
  • 250 g green asparagus
  • 7-10 Tbsp 1 1/2 tablespoons of olive oil
  • 7-10 Tbsp salt, pepper
  • 1 hard-boiled egg
  • 2 stem(s) flat leaf parsley
  • 1 TABLESPOON Capers (glass)
  • 5 Radishes
  • 2 stem(s) Basil
  • 1 TEASPOON Lemon juice
  • 1/4 (approx. 100 g) Cucumber
  • 1/2 (approx. 100 g) Mini Romaine lettuce
  • 1 Garlic clove
  • 500 g Double cream cheese
  • 3 TABLESPOONS Milk
  • 1 (approx. 20 cm Ø) round crispbread

Directions

  1. 1

    For the asparagus mix, wash the asparagus, cut off the woody ends and cut into thin slices. Heat 1 tablespoon of oil in a frying pan. Fry the asparagus for about 5 minutes. Season with salt and pepper and let cool off.

  2. 2

    Peel the egg and dice finely. Wash parsley, shake dry and chop leaves finely. Chop capers coarsely. Mix asparagus, egg, parsley and capers. Season to taste with salt and pepper.

  3. 3

    For the radish mix, clean, wash and roughly chop the radishes. Wash basil, shake dry, chop coarsely. Mix with radishes, lemon juice and 1⁄2 tbsp. oil. Season to taste with salt and pepper.

  4. 4

    For the cucumber mix, wash the cucumber, cut in half lengthwise and remove seeds. Cut the flesh into 4 mm pieces. Mix with 1⁄4 TL salt. Leave to stand for about 15 minutes. Wash the salad, shake dry and cut into strips.

  5. 5

    Peel garlic and chop finely. Mix with cream cheese and milk. Season to taste with salt and pepper. Slice bread three times horizontally. Spread each base with 1⁄3 cheese cream. Spread the asparagus mix on the lower drained radish mix on the middle drained cucumber mix on the uppermost cake base.

  6. 6

    Sprinkle with salad strips. Place all the bases on top of each other and press down lightly. Place the bread lid (see tip) on top.

Nutrition Facts

KCAL
210 kcal
CARBS
19 g
FATS
12 g
PROTEINS
7 g