Sandwich cake: you’ve never tried anything like it before!

published on 19 July, 2019 at 11:53
INGREDIENTS
• 500g toast bread
• 200g smoked salmon, very finely chopped
• 100g mini mozzarella
• 500g ricotta
• 300g Philadelphia
• 200g robiola
• 100g Baked beets, grated
• 40g grated parmesan cheese
• 1 garlic clove, minced
• 50g arugula, chopped
• cherry tomatoes red and yellow
• 2 Radishes
• chives
• basil
 
METHOD
1. Mix in a bowl, robiola, ricotta, Philadelphia and season with salt and pepper. Divide into three bowls 600g of filling (200 g of filling per bowl) and leave the remaining filling aside. Add the grated beets with half a clove of garlic in the first bowl and season with salt. Add 30g grated parmesan and minced arugula to the second
2. Add half the garlic and the remaining parmesan in the third bowl. Season with salt.
3. Put the bread on the bottom of the form with a diameter of 20 cm. Apply the first layer with the filling of beets. Cover with another layer of bread and arugula cream. Cover with bread and add the last layer of parmesan filling, and top with salmon slices. Cover with bread, and plastic wrap and refrigerate for 2 hours. Remove the cake from the mold and cover all sides with cream. Decorate the cake with tomatoes, radishes, mozzarella, basil and chives on the sides.
 
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