Okey, so if you are on board with me here….this is what you are waiting for to finish off this creation. It really is impressive and a lot of fun to serve. There are a lot of ideas for decorating, I went with Swedish (sort of) but for lots of other ideas head on over to this The Kitchn post. There were mixed reactions at the most expected Grand child in history’s baby shower, some people were disappointed it wasn’t sweet, others were so taken by the idea that is was savoury, they couldn’t wait to dig in. Slicing it is the trick, so be brave, but use a serrated edge to get through all the layers and serve in thin wedges if possible. We loved the left overs more the day after the Baby Shower, and I think it was because all the flavours had melded together. Therefore, this is a perfect party food to do ahead…way ahead.
Hope you post pics over on Facebook if you do this…go on…you know you want to!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 4 hard boiled egg yolks
- 100 Grams mayonaise (For Foods Sake has some amazing Mayo options, and I did use a home made garlic, spring onion and lime option)
- 100 Grams pickled gherkins
- 60 Grams red onion
- 250 Grams cream cheese
- 100 Grams smoked salmon
- 1 lime, juice
- Pink Salt Flakes Pink salt flakes to taste BUY
- 500 Grams sour cream
- 500 Grams cream cheese
- Sliced cucumber
- Sliced chicken breast fillet, ham or other cold meats of choice
- Sliced hard boiled eggs
- Sliced onions
- Stuffed olives and black olives
- Parsley leaves
- Cherry tomatoes
- Sparkling mineral water to brush the bread layers
Place egg yolks, and mayonnaise into Thermomix bowl and blend 4 sec/speed 6. Add gherkins and onion and chop 3 sec/speed 4. Add remaining filling ingredients and blend 6 sec/speed 6. Remove from bowl and set aside. Clean bowl if you want a white ‘frosting’.
Place sour cream and cream cheese into Thermomix bowl and blend 10 sec/speed 7. Insert butterfly and whip for 30 sec/speed 4. It should be fluffy and aerated. Remove from bowl and set aside in the fridge until ready to use.
Remove the crusts from all the loaf, including the top, leaving only the bottom crust.
Slice the bread loaf into 3 or 4 layers horizontally.
Spread a little of the frosting onto the serving plate you will use. Stick the bottom layer of loaf onto this plate.
Brush this layer with a generous amount of mineral water. Butter it and then spread with some of the filling. Top with other meats, cheeses, vegetables of choice. Top with next layer and repeat, until all layers of bread are used. Do not overfill the layers between the sandwich as it will make it difficult to cut.
Completely brush the whole sandwich cake with mineral water. Frost it using all the frosting you have and pipe rosettes on the top like you would a cake around the outside circumference. Decorate the top with as many garnishes as you would like.
Arrange individual parsley leaves on the outside of the cake. Garnish the base with cherry tomatoes, and add any other garnishes of choice. Cover and refrigerate for at least 24 hours.
The mineral water helps the consistency become easier to cut and more cake like.