Summary

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

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Instructions

1. Place a 28 cm cake ring on a flat serving plate with a slightly curved edge. Prepare all vegetables before assembling: shred 1 head of lettuce; slice 1 cucumber thinly; finely slice 2 onions; slice 4 firm tomatoes; dice 2 bell peppers (yellow and green); slice 1 leek; hard-boil and slice 6 eggs; slice 1 bunch of radishes (reserving 4 whole for garnish); cut 8 boiled ham slices into small pieces; dice 3 mozzarella balls or crumble 1 block of sheep cheese.
2. Layer inside the ring in this order, pressing each layer very firmly before adding the next: lettuce, cucumber, onion, tomato, mozzarella/sheep cheese, egg, leek, bell pepper, ham, radish slices.
3. Spread 5 tbsp tartar sauce evenly over the top and sprinkle with 200 g grated cheese. Press down firmly once more to compact the cake.
4. Decorate the top with the reserved 4 whole radishes, a few ham rosettes, pickles, and egg slices. Cover with cling film and refrigerate overnight, until the layers set into a sliceable cake.
5. To serve, carefully lift off the cake ring. Slice into 16 wedges with a sharp electric or long-bladed knife, supporting each slice with a second cake server as you lift it out so the layers hold.