Place the first layer of wholemeal bread in a baking ring. Put the excess aside. Briefly heat the butter until it is liquid. Brush the bread with it and let it cool.
Finely chop the eggs and mix with the mustard. Finely chop the cheese and mix in. Season to taste with pepper and salt. Spread evenly on the floor. Sprinkle with chives. Hold back some stalks of chives for decoration. Layer the second floor on top. If there are leftover pieces of bread, place them with the leftover bread.
For the second layer of cream, mix together 300 g of cream cheese and half of the crème fraîche and season with salt and pepper. Distribute in the cake ring on the second base. Press the mini tomatoes into the mass. Retain 1 tomato for each piece of cake for decoration.
On the cream cheese layer, place the toasted bread slices that have been flattened with a rolling pin or a bottle. Dispose of leftover toast. Mix the finely chopped ham and the antipastic cream and spread on the toast layer. Top with wholemeal bread.
It is best to prepare the bread cake the day before and cover it in the refrigerator overnight. Prepare the garnish on the day of serving. To do this, stir in the rest of the cream cheese and the rest of the crème fraîche until smooth. Brush the last top layer and the edge with it. Put about half a piping bag of the cream for decoration in a cool place.
Grate the leftover bread in a food processor and toast it in a pan. Remove the cake ring. Press the cooled crumbs against the edge of the cake. Put on the dots of cream and garnish with tomatoes and chives. Chill until ready to serve.
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