Börgits Salad Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g iceber lettuce
- 200 g cucumber (s)
- 2 medium onion (s)
- salt
- 0.5 tablespoon ½ oil, (sunflower oil)
- 300 g tomato (s)
- 100 g sprin onion (s)
- 200 g cooked ham
- 4 egg (s), hard-boiled
- 10 radishes
- 125 g cheese, Gouda cheese, rated
- 100 g cocktail tomatoes
Print Recipe
Pin Recipe Instructions
- Place a cake ring (26cm) on a smooth surface, e.g., a cake stand. Do not use a closed springform pan, because the salad cake leaves liquid that has to run off or be poured off.
- Pluck the iceberg lettuce into large pieces and distribute them on the bottom so that they overlap. Cut the cucumber into thin slices and spread on the salad. Also cut the onions into rings, sprinkle with salt and then rub in sunflower oil (this will prevent them from becoming bitter!). Place the onions on the cucumber slices. Spread the tomatoes in slices over the top. Put the spring onions cut into rings on top of the tomatoes. Now dice and layer the cooked ham. Also cut the eggs into slices and place on top of the ham cubes. Now the sliced radishes follow. The whole thing is now covered with the grated Gouda.
- Let stand cool and covered for 1 day. From time to time carefully pour off the draining liquid.
- Before serving, cut the cocktail tomatoes in half and use them to garnish the cake. There are no limits to your imagination.
- The salad cake is cut by the guests with a sharp knife!
- Serve with a dressing of your choice.
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