Sandwich cake

Sandwich cake

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 461 kcal
, Fat: 17 g
, Carbohydrate: 38 g
, Protein: 33 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To blanch the broccoli

600g broccoli

Broccoli puree

120g soya beans
½bunch peppermint, roughly chopped
3tbsp lime juice
¼tsp salt
a little pepper
125g half-fat quark

Egg tartare

4 eggs, hard-boiled, roughly chopped
125g half-fat quark
½bunch chives
¼tsp salt

Cake

16slices pumpernickel
200g cream cheese
90g salmon slices
50g watercress
½bunch radish, thinly sliced
some peppermint leaf
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How it's done

To blanch the broccoli

Cook the broccoli in salted water for approx. 5 mins. until just soft, drain, refresh in ice-cold water, drain.

Broccoli puree

Place the broccoli, soya beans, mint and lime juice in a bowl, season, puree until smooth, mix in the quark.

Egg tartare

Mix the eggs, quark and chives, season with salt.

Cake

Place 4 slices of pumpernickel next to each other on a cutting board, spread with half of the broccoli puree. Cover with 4 slices of pumpernickel, top with the egg tartare. Cover with 4 more slices of pumpernickel, top with the remainder of the broccoli puree. Spread cream cheese over the 4 remaining slices of pumpernickel and place on top of the broccoli mixture. Garnish with the salmon, watercress, radish and mint.

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