Sandwich Cake

Name: Sandwich Cake
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 8
Ingredients: Sandwich bread 10.5 oz; Prosciutto cotto 0.75 lb; Zucchini 1 ½ cup; Radishes 6.5 oz; Wild fennel to taste; Mayonnaise to taste; Fine salt to taste; Black pepper to taste; Cream cheese 1.125 lbs; Spinach 8 cups; Extra virgin olive oil 3 ½ tbsp; Fine salt to taste; Black pepper to taste

Difficulty: Average
Prep time: 60 min
Cook time: 5 min
Serving: 8 persone

PRESENTATION

The sandwich cake is a scenic appetizer that combines fresh flavors and vibrant colors, perfect for delighting both the eyes and the palate during spring festivities. Imagine an architectural masterpiece of perfectly balanced layers alternating delicate slices of white bread, soft shades of spinach, and crunchy radishes. The cake is completed with cooked ham, each slice is a hug of flavor and adds a soft sweetness that harmonizes with the other elements. But the surprise doesn't end here: the zucchini cover the cake with a cute and captivating checkerboard pattern. So, if you want to impress your guests with a spring appetizer that combines elegance and taste, look no further: the sandwich cake is the tasty and original idea that will make your meal unforgettable!

INGREDIENTS

Sandwich bread 10.5 oz (300 g)

Prosciutto cotto 0.75 lb (390 g)

Zucchini 1 ½ cup (300 g)

Radishes 6.5 oz (180 g)

Wild fennel to taste

Mayonnaise to taste

Fine salt to taste

Black pepper to taste

for the spinach cream: Cream cheese 1.125 lbs (500 g); Spinach 8 cups (250 g); Extra virgin olive oil 3 ½ tbsp (50 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Sandwich Cake

To prepare the sandwich cake, start by boiling the spinach in boiling water for 2 minutes 1. Drain them 2 and transfer them to a bowl with ice water 3.

Let them cool for a few minutes, then drain the spinach and squeeze them to remove excess liquid 4. Pour the boiled spinach into a pitcher, add the oil 5, and blend with an immersion blender 6.

You need to achieve a smooth cream 7. Now incorporate the cream cheese and mix 8, then add salt and pepper 9. Set aside the spinach cream.

Take care of the radishes: trim and slice them thinly 10, then season with oil, salt, pepper, and fennel 11, mix to flavor and store in the fridge. With an 18 cm diameter ring, cut 2 slices of bread to create a disc 12. In total, you need to create 5 bread discs that will compose the cake.

Now start assembling the cake: place the first layer of bread on a serving plate 13, place the ring to maintain the shape during filling, then spread the bread with the spinach cream 14. Continue with a layer of radishes 15.

Place 2 slices of cooked ham 16 and start again with a layer of bread 17, then spread the cream 18.

Continue with the radishes 19 and ham 20 and proceed until you achieve 4 layers. Close the cake with a layer of bread 21.

Spread the spinach cream on the surface 22 and all around the edge of the cake 23, leveling it well with a spatula. Place the cake in the fridge and take care of the zucchini: wash them, trim them, and slice them thinly 24.

Season them with salt, pepper, and oil 25, then distribute the slices along the edge, making them adhere to the cream 26. Cover the surface as well 27.

Alternate the slices to create a checkerboard effect 28. To finish, squeeze puffs of mayonnaise 29 and complete with ham rosettes 30. The sandwich cake is ready to be served!