Place the bacon slices on a baking sheet lined with baking paper (French paper is also good) and bake at 180 ° C top / bottom heat for 10 minutes. Place the bacon on kitchen paper, pat off the fat and allow to cool.
Wash some lettuce leaves and pat dry. Slice the radishes and cucumber. Set aside a few slices for decoration if necessary. Cut the eggs into slices. Cut the tomatoes into slices.
Line the base of a cake ring (diameter 22 cm) with 3 - 4 slices of toast. Brush the slices with mayonnaise. Spread the cold bacon strips on top. Then add a layer of lettuce and then a layer of tomatoes. Brush 3 - 4 slices of toast with ketchup or BBQ sauce and place with the coated side down on the tomato layer. Then brush the top again with mayonnaise or any sandwich sauce. Place a layer of boiled ham and a layer of cheese slices on top. Then spread the egg slices on top. Cover everything with 3-4 slices of toast again. Spread the herbal cream cheese on the toast. Spread the cucumber and radish slices on top and cover them with 3 - 4 slices of toast. Cover the cake and place in the refrigerator for an hour.
Mix the cream cheese in a bowl until creamy. Put some of the cream cheese in a piping bag or a cake syringe for decoration.
Remove the cake ring from the cake and coat the entire cake with the cream cheese. Roll up the salami slices and place them in a circle on the center of the cake. Then decorate the cake with cream cheese, radishes and cucumber. Scatter some chives or parsley on top.
The cake should be covered and not finished too long before serving, otherwise the cream cheese will dry out and crack.
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