Sandwich cake with tongue, eggs and vegetables

1 serving


trim the crust from a loaf of bread so that all sides are smooth. cut bread into 4-5 circles 1 cm thick, spread them with a thick layer of oil. lay green lettuce leaves cut into strips and thin slices of tongue on the lower slice, put the "buttons" of whipped butter and mayonnaise on top. on the next slice of bread, put slices of a cool egg, tomato and cucumber, sprinkle with salt, pepper and herbs. to fix, put the "buttons" again from oil and mayonnaise. coat the third piece of bread laid on top, like the first, with lettuce leaves and tongue, add grated horseradish and herbs, hold together with whipped butter and mayonnaise. the next layer repeats the second. leave the top layer uncovered first, crush the cake with a light weight (heavy can squeeze out the filling) and put it on the cold for several hours. grease the cold sandwich cake at the edges and top with pressed cheese. grate the hard cheese and mix with sour cream. decorate the cake with incised radishes, sprats of sprats or whitefish pieces, circles of egg, cucumber and tomato, salad and herbs. on top you can put the "buttons" of mayonnaise or sour cream or any filled oil.