Ham sandwich cake

My boyfriend has been telling everyone at his work about these sandwich cakes I make. So I got to make one for his colleagues to try out. They are popular in Finland and Sweden at least, and usually you have one or two in a more formal party setting with other sweet cakes and bits. This is a ham version. You can basically make the filling with any kind of mixture you fancy. Smoked salmon with prawns is also yummy.. 

Usually the filling is made of meat or fish mixed with cream cheese, herbs and spices, layered between moistened bread slices. Of course you could also make a veggie version. 

The cake is placed in the fridge without the toppings for overnight, this will make the flavours to intensify. Decorations and the cream cheese topping are put on the next day, preferably just before serving, so that everything looks nice and fresh. I can't get enough of this cake. Slurps.

Ham sandwich cake

Make the beef stock and leave it to cool down.

Line a springform tin with large pieces of clingfilm so that there is enough film to cover the cake when it's assembled.

Cut the ham slices, paprika and gherkins into very fine pieces. Put the herb cheese, creme fresh and mustard into a large bowl and mix to combine. Add the ham, paprika, gherkins, liver pate, grated emmental cheese and finely cut chives. Mix well so that everything is well combined.  

Cut the crusts of the bread slices. Make the first layer with bread. This is a bit like making a puzzle when you make the cake into a round tin. Just cut the right size pieces as you go, so that you have even layers of bread, with no gaps. Moisten the bread with the beef stock. Don't over do the bottom layer, as it will get most of the moisture when the toppings go over.

Put a layer of filling over the bread, and carry on adding layers of bread+beef stock and filling, just like when making a normal sweet layered cake. 

Finish with a layer of bread, and moisten it again. Put the clingfilm over the cake so it doesn't dry out. Place a light weight on top (for example a plate), and put it in fridge over night. 

Few hours before serving, take the cake out, peel the clingfilm off and cover with cream cheese. Decorate as you like. 

The cake will stay good in fridge for about 2-3 days.

Tomato rose

Peel the skin of a tomato with a peeling knife in one go so you have one continuous piece of 'tomato ribbon'. Curl the 'ribbon' in it's self, so that it makes a rosette.