Cream Cheese Cake with Salami and Cucumber

Summary

Ingredients

• 250 g pumpernickel
• 100 g butter
• 1 bunch spring onion (s)
• 2 pickled cucumber (s)
• 150 g salami
• 800 g cream cheese
• 200 g cream
• 1 point cream stabilizer

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Instructions

1. Crumble the pumpernickel and fry 2/3 without fat, melt the butter in it and add the remaining crumbs. Press the base into a mold and let it cool down.
2. Chop the spring onion, salami and cucumber and mix with the cream cheese. Whip the cream with the cream stiffener until stiff and fold into the mixture. Put on the bottom, smooth out and decorate with cucumber slices and chopped pistachios as desired. Then chill for about 2-3 hours.