Breakfast or Sandwich Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,400 cream cheese, natural
- 0.5 ½ iceberg lettuce, washed, finely chopped
- 10 slices ham
- 6 slices cheese
- 2 egg (s)
- 8 slices sandwich toast
- possibly herbs your choice
Print Recipe
Pin Recipe Instructions
- Place a cake ring on a cake plate. Boil the eggs hard and cut them into slices. Mix 600 g cream cheese with salt, pepper and, if necessary, herbs very briefly.
- Spread a layer of toast in the cake ring so that the base is completely covered. Then layer as follows: distribute half of the seasoned cream cheese cream, cover this base with ham and cheese. Lay out another layer of toast, then spread the rest of the seasoned cream cheese on top. Now a thin layer of ham, the washed and chopped iceberg lettuce and the egg slices. Put toast on top again. Chill for about 1 hour.
- Then remove the cake ring. Spread the rest of the natural cream cheese all over the cake.
- Tip: If necessary, decorate with a piping bag and lettuce, herbs, tomatoes, cucumber etc. to your heart`s content.
- I made the cake the day before and the toast was still perfect.
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