Salad Layer Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 1 head lettuce, cut into small pieces
- 1 cucumber (s), cut into very thin slices
- 2 onion (s), finely sliced
- 4 tomato (s), nice firm, sliced
- 3 mozzarella or 1 point sheep cheese
- 6 hard-boiled egg (s), sliced
- 1 leek, sliced
- 2 bell peppers, yellow and green, finely diced
- 8 slices boiled ham, cut into small pieces
- 1 bunch radishes, sliced, 4 whole for decoration
- 5 tablespoon tartar sauce
- 200 g cheese, rated
For decoration:
- 4 slices boiled ham, halved
- 2 hard-boiled egg (s), sliced
- 5 pickles, sliced
- 1 red pepper (s), cut into fine strips
- 1 carrot (s), finely sliced
- 1 bunch parsley, chopped
For the sauce:
- 500 g natural yourt
- 100 g tartar sauce
- 2 tablespoon vinegar
- salt and pepper
- Herbs
Print Recipe
Pin Recipe Instructions
- Place a cake ring in a cake plate with a slightly curved edge, approx. 28 cm in diameter.
- Layer all ingredients one after the other, up to and including radishes. Caution: all layers must be pressed very firmly. Spread the tartar sauce on the radishes and sprinkle the cheese on top. Press again very firmly.
- Decorate the cake with the ham, the 4 whole radishes, pickles, eggs and the carrot and put the finished cake in the refrigerator overnight and until serving.
- Mix the ingredients for the sauce together and put the sauce in a cool place.
- The next day, carefully remove the cake ring and cut the cake into 16 pieces with the electric knife. Serve with the sauce.
- Tip: take out the cake slices with two cake slices by pressing the first cake slice sideways against the cake and taking out the cake slice with the second. This way, the cake is preserved very nicely.
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