Sandwich cakes, with large quantity toppings and well-decorated, can be made from a wide variety of sandwiches. They are prepared from different varieties bread, placing in layers or interspersed. The shape of sandwich cakes can be round, charcoal, oblong, oval, etc.

For round sandwich cakes, ordinary hearth or pan bread is used, giving it the appropriate shape. A round sandwich cake can also be made from oblong, cake-like sandwiches, beautifully designed and arranged on a platter to imitate a cake. Square and oblong sandwich cakes can be made from small triangular and quadrangular sandwiches.

Sandwich cakes are low (single-layer) and multi-layer. Instead of bread for the base of a sandwich cake, you can use thin cakes baked from puff, yeast or crumbly dough.

Juicy mixtures of pureed bread and various additional products are also good. The bases baked from the dough should have time to cool, so it is better to prepare them in advance. On a warm base, the filling may melt.

For filling and decorating sandwich cakes, the same products are suitable as for ordinary sandwiches. Just remember that the products must be combined with each other to taste.
Layered sandwich cakes should be ready a few hours or even a day before serving.

It is better to keep them under light pressure in the cold. To prevent the bread from stale, the finished sandwich cake must be covered with a cap or bowl.
It is advisable to decorate the cake immediately before serving, so that the decorations do not dry out and do not wither. Chopped foods dry out especially quickly (egg yolk and white, greens) and green salad, they need to be put just before serving the cake on the table. To keep the products intended for decoration more firmly, you can put or stick them in a thick layer of whipped butter (mustard, green, pink, etc.), sour cream or mayonnaise.

It is advisable to cut single-layer sandwich cakes into sectors or cubes before placing food on top, but after the butter has already been spread. You need to stack the products so that individual sandwiches can be reached, but together they create the impression of a whole cake.

A multi-layered sandwich cake is beautifully served on the table as a whole. It is better to cut the cake before garnishing. To do this, you need a sharp thin knife, which is recommended to be lowered into hot water from time to time (food does not stick to a hot knife). When decorating, you need to take into account that the cake will be cut into slices, then it will remain beautiful during distribution.

SANDWICH CAKE WITH CHEESE CREAM

Cover square or round slices of bread with a thick layer cheese cream or butter and fold.
Cover the top and sides of the cake with cheese cream and apply cream squares on the cake with a syringe. B. corner of each square place slices of unpeeled radish cut in half crosswise so that the red side remains on top.
You can also make a cake from triangular or quadrangular two-layer sandwiches.

500 g (4 large slices) of tinned white bread, 400-500 g of cream cheese or butter, radishes and tomatoes.

SANDWICH CAKE WITH LIVER PATE (OPTION 1)

Cover both slices of bread with butter, spread with egg yolk and a layer of pate mashed with cognac, fold the coated sides. Cover the cake with pate on top, decorate it with prunes, previously soaked in hot water, pickled fruit and lemon slices.
If you use molded black and White bread, then such a sandwich can be made in the form of a chessboard. To do this, cut the sandwich into identical square pieces and turn them in a checkerboard pattern with different halves. Grease only the sides of the cake with the pate. Decorate the cake so that the squares are visible. To further emphasize the multi-colored squares, you can decorate black bread with dark products, and white bread with light ones.

250 g (1 large thin slice) black bread, 250 g (1 slice) white bread, 80-100 g butter (can be tomato or green), 250 g liver pate, 1 egg yolk, 1 tbsp. a spoonful of cognac, pickled fruit, prunes, 1/2 lemon.

SANDWICH CAKE WITH LIVER PATE (OPTION 2)

slices wheat bread lubricate butter, put a layer of pate on them. The sandwich can be made with three layers of pâté. Do not grease the top slice of bread. Put a light press on the cake and refrigerate. Grease the edges of a chilled sandwich with butter and sprinkle with chopped herbs. Put a slice of lemon and cheese on top.

200 g wheat bread, 150 g liver pate (or liver sausage), 100 g butter, 1 tbsp. a spoonful of finely chopped greens, 1 lemon, 100 g of cheese.

SANDWICH CAKE WITH CHEESE, HAM AND CHICKEN

Cut wheat bread into long thin slices. Spread the slice with oil mixed with mustard, put finely chopped boiled chicken meat on top and cover with the same slice with butter. Put a slice of cheese on the sandwich, then another slice of bread with butter and ham, etc. Make 6 such layers, press something heavy on top and put in the cold. Before serving, cut like a layer cake.

200 g wheat bread, 100 g butter, 1 teaspoon mustard, 100 g boiled chicken, 100 g of cheese, 100 g of ham.

SANDWICH CAKE WITH HERRING AND MUSHROOMS

Peel rye and wheat bread from the crust and cut each into 2 slices. Cut herring without skin and bones into small pieces (leave a part for decoration), add finely chopped boiled, fried and chilled mushrooms, butter. Mix the mass and spread the prepared slices of bread with it. Lay them on top of each other and refrigerate under light pressure for 2-3 hours. After cooling, grease the sides of the cake with butter, sprinkle with chopped egg. Top with herring slices, small mushrooms, butter roses, boiled egg daisies, fresh tomato slices, dill, parsley.

250 g each of wheat and rye bread, 200 g of herring (fillet), 200 g of butter, 5-8 dried mushrooms, 2 boiled eggs, 1 fresh tomato, dill and parsley.

SANDWICH CAKE WITH CHEESE AND HAM BUTTER

Bread without crust, cut into 4 slices, spread them with ham butter and stack on top of each other. From the sides and top, spread with cheese butter, and around the edges with the remaining ham. Top with rolled ham slices, slices of tomato or pepper, dill or parsley leaves, pickled berries, beautifully cut radishes.

500 g rye bread, 250 g ham butter, 4-6 slices of ham, 150 g cheese butter, tomatoes or red Bell pepper, dill or parsley leaves, radish, pickled berries.

SANDWICH CAKE WITH CHEESE BUTTER

Cut bread without crust into four slices. Spread with cheese butter and fold. Also cover the resulting cake from the sides with cheese butter, and squeeze this butter out of the pastry bag in the form of a mesh on top. Place a radish or tomato decoration in the mesh squares.

500 g wheat bread, 400 g cheese butter, radishes or tomatoes.

SANDWICH CAKE WITH HERRING BUTTER

Cut round bread without a crust into flat cakes 1-2 cm thick. Spread each with herring oil and lay one on top of the other. The top cake can be decorated with fresh cucumbers or spread with butter and sprinkled with corn flakes.

500 g rye bread, 1 fresh cucumber or 100 g corn flakes. For the filling: 150 g butter, 1/2 herring, 1 teaspoon mustard.

SANDWICH CAKE WITH CHEESE AND HAM

Spread slices of white and black bread with green butter. Put white bread in the base of the cake, cover it with an even layer of chopped or minced ham and then brown bread, butter side down. Top with green butter, top with grated or melted cheese and top with a second slice of white bread, butter side down. Put a light weight on the sandwich and keep under pressure in the cold for several hours so that the butter and filling cool completely, holding the sandwich together. Whip cream, gradually adding mayonnaise. Cover the sandwich on top and around the edges with a thick layer of the resulting cream, decorate with egg, tomato or cucumber slices and herbs.

300-400 g (2 large slices) white bread, 200 g (1 large slice) brown bread, 150 g green butter, 150 g soft ham, 150 g of cheese.
For decoration: 125 g (1/2 bottle) whipped cream, 3 tbsp. spoons of mayonnaise, 2-3 eggs, 2-3 tomatoes or 1 cucumber, dill or parsley.

HAM AND FISH SANDWICH CAKE

6 egg whites beat until stiff and mix with 6 egg yolks, flour, melted butter and a pinch of salt. Divide the dough into 4 parts and bake 4 identical round layers in a metal mold (line it with oiled paper). Re-layer the baked layers: put ground ham mixed with sour cream on the lower cake, cover with a second cake, put grated cheese mixed with 50 g of butter on it, cover with a third layer, spread chopped sprats or sardines mixed with 50 g of butter on it , and cover with the fourth layer. Lubricate the surface of the sandwich with gelatin and decorate with granular caviar, as well as circles of boiled eggs. Place the cake in a cold place for 1-2 hours before serving.

7 eggs, 4-5 tbsp. spoons of flour, 1 tbsp. spoon of melted butter, 150 g of ham, 2 tbsp. spoons of sour cream, 100 g of cheese, 100 g of butter, sprats or sardines, granular caviar, gelatin, bread.

SANDWICH CAKE WITH TONGUE, EGGS AND VEGETABLES

Trim the crust off the loaf of bread so that all sides are smooth. Cut the bread into 4-5 circles 1 cm thick, spread them with a thick layer of butter. Place green lettuce leaves cut into strips and thin slices of tongue on the lower slice, put “buttons” of whipped butter and mayonnaise on top. On the next slice of bread put slices of hard-boiled egg, tomato and cucumber, sprinkle with salt, pepper and herbs. To fix, lay out again the "buttons" of butter and mayonnaise. Cover the third slice of bread laid on top, like the first one, with lettuce and tongue, add grated horseradish and herbs, fasten with whipped butter and mayonnaise. The next layer repeats the second. Leave the top layer uncovered at first, press down the cake with a light weight (a heavy one can squeeze out the filling) and refrigerate for several hours. Grease a cold sandwich cake around the edges and on top with melted cheese. Grate hard cheese and mix with sour cream. Garnish with whole but cut radishes, sprat tubes or whitefish slices, egg, cucumber and tomato slices, lettuce and herbs. On top, you can put "buttons" of mayonnaise or sour cream or some kind of seasoned oil.

1 loaf of white or black bread, 150 g butter, 400 g boiled tongue, 100 g processed cheese or 80 g hard cheese and 1 tbsp. spoon of sour cream, 6 eggs, 12 radishes, 5 tomatoes, 1 apple, 1 fresh or pickle, 100 g of salted whitefish or 10 sprats, 1/2 can of mayonnaise, 100 g of lettuce, dill or parsley, salt, pepper, mustard, horseradish, green onion or a cutter.

SANDWICH CAKE WITH COTTAGE CHEESE

Wheat and Rye bread peel off the crust and cut into cakes, lay them one on top of the other, after lubricating each with a mass of well-whipped cottage cheese, yolks, sugar. Refrigerate under light pressure. Decorate with stuffing.

250 g of rye and wheat bread.
For the filling: 1 cup cottage cheese, 2 raw egg yolks, 2 tbsp. spoons of sugar.

SANDWICH CAKE WITH COTTAGE CHEESE AND HAM

Cut bread without crust into several thin slices. Spread each of them with a mass of cottage cheese, butter and finely chopped boiled ham. Lay the prepared slices on top of each other in the form of a cake, grease the sides with butter and sprinkle with cottage cheese rubbed through a sieve. After cooling, decorate with herbs, slices of ham, radish, tomato.

500 g of wheat bread, 200 g of cottage cheese, 150 g of butter, 100 g of ham, greens, radish, tomato.

SANDWICH CAKE WITH CANNED FISH

Cut off the crust from wheat bread of a round shape and cut three circles 1-1.5 cm thick along the circumference with a sharp knife. Lubricate the surface of each circle with oil, put the circles one on top of the other, trim the edges. On the buttery surface of the bread, starting from the center to the edges, mark 5-6 circles with the tip of a knife. Pour green onions or parsley into the smallest central circle. On the next round, put horseradish mixed with sour cream and chopped eggs. On the third circle put the sprat pate, on the fourth place canned fish “Hake with vegetables in tomato sauce”, fill the fifth circle with canned fish “Natural mackerel in jelly”. On the edge of the cake, make a rim of mayonnaise (after cooling it), attach circles of tomatoes and cucumber to it. Cool the cake in the refrigerator. Cut before serving.

1 wheat bread, 300 g butter, 4 tbsp. tablespoons of green onions or parsley, 3 hard-boiled eggs, 100 g of prepared horseradish, 100 g of sour cream, 200 g of sprat pate, 200 g of canned food "Mackerel natural in jelly", 200 g of canned food "Hack with vegetables in tomato sauce", 2 tomatoes , 1/2 cucumber, 200 g mayonnaise.

SANDWICH CAKE WITH SOFT BASE (HERRING)

Grate the bread. Finely chop the peeled herring and onion or pass through a meat grinder, mash one hard-boiled egg with a fork or chop. Mix all products with sour cream. Roll out the resulting thick mass like dough and give it the shape of a circle 1.5-2 cm thick, lay on a plate. If desired, the cake can be made quadrangular. When rolling, sprinkle the table and mass with grated bread, otherwise the mixture will stick to the table and rolling pin. Grease the base of the cake along the edges and top with green or rose oil. Garnish with small slices of radishes and cucumbers, slices of eggs and tomatoes or peppers, rolled peeled sprats and lettuce, dill or parsley leaves.

400 g rye bread (yesterday's), 1 herring, 200 g sour cream, 4 eggs, 1 onion, 10 radishes or 1 pickled cucumber, 4 tomatoes or pods canned pepper, 100 g of green salad, dill or parsley, 10 sprats, 100 g of green or rose oil.

SANDWICH CAKE "MIX"

Peel the round bread from the crust and cut into 5 cakes 1-2 cm thick. Prepare the fillings, for which mix the products indicated for each of them. Spread a thin layer of butter on the bottom cake and sprinkle with half of the serving. grated cheese. Lay the second cake on it, spread with butter and lay half of the ham, cut into slices, on the third - the egg filling, on the fourth - the carrot and cabbage filling. Spread the fifth, top, cake with oil and put the remaining ham on it, sprinkle with the second half of the cheese and garnish with chopped tomatoes. Brush the sides of the cake with butter and sprinkle with cheese.

500 g wheat or rye bread, 50 g butter, 1 processed spicy cheese, 1 fresh tomato, 50 g ham. For the egg filling: 1 boiled chopped egg, 8 chopped olives, 1 teaspoon mustard, 1 tbsp. spoon of mayonnaise, salt: For the carrot and cabbage filling: 1 grated carrot, 100 g shredded cabbage, 1 tbsp. a spoonful of mayonnaise.

PIZZA TYPE SANDWICH CAKE

Knead flour, vegetable oil, milk, yeast and a pinch of salt soft dough, put in a warm place for about 1 hour to thaw. Then separate 1/4 of the dough from the dough, and place the rest evenly in a cake mold. Form a tourniquet from the selected part and lay it along the edge of the dough. Lubricate the dough layer vegetable oil and sprinkle with crumbled cheese. Lay tomato slices on top, sprinkle with finely chopped onions, and then put the fish fillet. Sprinkle with a mixture of salt, red and black pepper. Bake the cake in a medium-heated oven for 20-25 minutes. Take out and sprinkle with chopped olives. Serve hot with sweet wine and green salad.

The dough can be covered with a mixture of 200 g of crumbled cheese and 200 g of finely chopped sausage, put slices of tomatoes on top. After baking, sprinkle the cake with grated cheese.

Such a cake can be made with one more filling. Cover the dough with finely chopped pickled mushrooms (200 g) and finely chopped smoked brisket(200 g). Then pour in a mixture of 3 eggs, beaten with 1/4

Cooking

You need to start cooking with preparation the right ingredients. These are bread crumbs, cucumbers (they can be washed immediately, dried and cut into circles), shrimp, soft cheese, salmon eggs, lettuce, herring mousse, Dijon mustard, sour cream, butter, parsley, dill and spices to taste. Shrimp can be boiled right away. They are only for decoration.



Now you need to make the filling for the first layer. To do this, you can take ready-made herring mousse or make it yourself. To do this, take the herring, peel it from the skin and bones, cut into medium-sized pieces and send to the blender bowl. Add one tablespoon of Dijon mustard to it. The mass must be ground until smooth.



The resulting herring mass must be spread on the first cake of bread. Now place the sliced ​​cucumber on top. Then place the second loaf of bread.



Now take the smoked salmon and cut it into small pieces. Spread a thin layer of butter on the second loaf of bread. Salmon pieces are placed on top.



Then sprinkle some mustard on the fish. It remains to wash and dry the lettuce leaves. Chop them with a knife or tear them into small pieces. The salad is placed on top of the salmon.



Place the third loaf of bread. Need to weld chicken eggs. Grind them in a convenient way, for example, by cutting or crushing with a fork. On the cake you need to spread mayonnaise with a thin layer, then pour the eggs evenly, and also salt and pepper to taste.



Place the last piece of bread on top. Now in a blender you need to mix soft cream cheese and sour cream so that the mass becomes homogeneous. Coat our sandwich cake on all sides so that there are no gaps.



It remains only to decorate our cake to taste. You can use boiled shrimp, salmon pieces, greens (parsley and dill), lettuce, tomato slices, radish slices or crab sticks. Do not be afraid to experiment - and your cake, cooked according to step by step recipe with a photo, it will turn out the most beautiful and delicious. After that, do not forget to send the cake to the refrigerator for two to three hours. This is necessary so that the layers are completely saturated. This will make the cake more appetizing. And after the specified time, you can get Swedish food, serve for a hundred, cut into slices and try. We assure you that the taste will pleasantly surprise you. And to be sure of this, you need to try the dish. Bon Appetit!

sandwich cake it is very interesting to do, because here there is room for your imagination and creativity to unfold. It can be made in any shape, with any filling, for various purposes. Such a cake will delight your guests as an appetizer, and it will also perfectly cope with the role of a hearty and delicious breakfast. With the example of my sandwich cake, I just want to show what can be done using slices of bread and various spreads from various dairy products, as well as all sorts of additions in the form of meat, chicken, fish, vegetables and many other products. This dish can be made from black and white bread, depending on your taste and on the purpose of the resulting sandwich cake.

(!) I made a mini sandwich cake, because it was designed for 2 people.

Ingredients

To make a sandwich cake you will need:

black bread - 4 slices.

For filling:

curd cheese - 150 g;

sour cream 20% - 50 g;

sun-dried tomatoes - a few pieces;

olives - some;

green onions - a few feathers;

garlic - 1 clove;

salt, pepper - to taste.

For putty:

mascarpone cheese - 50 g;

curd cheese - 50 g;

sour cream 20% - 50 g;

For decoration:

jamon (or any ham) - a few pieces;

fresh cherry tomatoes some;

olives - some;

arugula salad - 100 g.

Cooking steps

Cut out circles from bread with a ring cutter.

Dried tomatoes prepared according to this recipe, cut into small pieces.

Mash cream cheese with a fork. I used Almette cheese.

In the mashed cheese, add all the chopped products for the filling, sour cream, salt, spices, chopped garlic.

Mix gently. The filling of the sandwich cake is ready.

Now take a mold-ring, with the help of which circles were cut out of bread. Put one layer of bread into it, i.e. put a piece of bread on the bottom.

And so we lay all the layers. The last, top layer of a sandwich cake should be made from bread. We tamp all the layers, cover with plastic wrap, put a small load on top and put it in the refrigerator for several hours.

Now we coat it on all sides with cheese-curd-sour cream putty.

Bon Appetit!

Sandwich cakes, with plenty of toppings and well-decorated, can be made from a wide variety of sandwiches. They are prepared from different types of bread, placed in layers or interspersed. The shape of sandwich cakes can be round, charcoal, oblong, oval, etc.

For round sandwich cakes, ordinary hearth or pan bread is used, giving it the appropriate shape. A round sandwich cake can also be made from oblong, cake-like sandwiches, beautifully designed and arranged on a platter to imitate a cake. Square and oblong sandwich cakes can be made from small triangular and quadrangular sandwiches.

Sandwiches
cakes are low (single-layer) and multi-layer. Instead of bread
the basis of a sandwich cake, you can use thin cakes, baked
from puff, yeast or crumbly dough.

Good too
juicy mixtures of pureed bread and various additional products.
The bases baked from the dough must have time to cool, so they are better
prepare in advance. On a warm base, the filling may melt.

For
fillings and decorations for sandwich cakes are suitable for the same products as
for regular sandwiches. You just need to remember that the products must
match to taste.
Layered sandwich cakes
should be ready a few hours or even a day before they are submitted for
table. It is better to keep them under light pressure in the cold. So that the bread does not
stale, the finished sandwich cake must be covered with a cap or bowl.
Checkout
cake preferably immediately before serving, so that decorations
didn't dry out or wilt. Chopped foods dry out especially quickly.
(egg yolk and white, greens) and green salad, they need to be put before
by serving the cake on the table. To products designed for
jewelry, held stronger, you can put or stick them in a thick layer
whipped butter (mustard, green, rose, etc.), sour cream or
mayonnaise.

Single-layer sandwich cakes should preferably be cut into
sectors or cubes before putting food on top, but after
as the oil is already smeared. Products must be stacked so that individual
sandwiches could be obtained, but together they created the impression
whole cake.

Layered sandwich cake beautifully served on
the whole table. It is better to cut the cake before garnishing. For this you need
sharp thin knife, which from time to time it is recommended to lower into
hot water (food does not stick to the hot knife). When decorating
keep in mind that the cake will be cut into slices, then and when
distribution it will remain beautiful.

sandwich cake

Required products:
bread - 1 round loaf
sprats - 1 bank
ham - 140 g
boiled squid - 100 g
butter - 100 g
Swiss cheese - 80 g
mayonnaise - 3 tbsp. spoons
mustard - 2 teaspoons
horseradish sauce with sour cream - 50 g
salt - to taste
ground black pepper - to taste
parsley
dill greens
tomatoes - 1 pc.
Cooking method:
For the ham mass, cut 1 egg with ham, add 20 g of butter, half the mustard, salt, pepper and rub.

For the mass of cheese 1 egg and rub the cheese, add 30 g of oil, mustard and mix.

Cut off the crust of the bread, cut off a 1.5 cm thick circle and spread with the remaining butter.

Schedule
five circles. First, sprinkle with chopped green onions. Next lubricate
horseradish sauce and lay out the squid. In the third place the mass of ham, in
the fourth - a mass of cheese, the last - sprats.

Coat the side surface of the cake with mayonnaise, decorate with tomato, chopped herbs.

snack cake

Required products:
For test:
butter - 1 pack (175-200 g)
wheat flour - 2.5 cups
sour cream - 1 cup
egg - 1 pc.
sugar - 1 tbsp. a spoon
baking soda - 1/2 teaspoon
For filling:
canned pink salmon - 1 can
hard cheese - 100 g
eggs - 4 pcs.
mayonnaise - 6-7 tbsp. spoons
Cooking method:
For
dough, grate pre-frozen buttercream on a coarse grater
butter. Pour flour, add sour cream, egg, sugar, soda and quickly
stir. Divide the dough into 4 equal parts.

Roll each part of the dough very thinly, sprinkle with flour and prick with a fork in several places.

Transfer to a floured baking sheet and bake each cake for 5-10 minutes at 200°C until light brown.

After removing the cakes from the oven, immediately trim the edges. Cool the scraps and grind into crumbs.

cook
three different fillings. For the first, grate the cheese on a fine grater, add 2
tablespoons of mayonnaise and mix well. For the second filling
mash canned pink salmon with a fork and mix with liquid from
banks. For the third filling, grate hard-boiled eggs,
add 2 tablespoons of mayonnaise and stir.

First cake
top with cheese filling. Cover with the second cake, without pressing hard,
so that it doesn't break. Lubricate it with pink salmon filling. Cover the third
cake and spread the filling with the egg over its surface. cover
the fourth cake.

Lubricate the surface well with the remaining mayonnaise.
and sides of the cake. Sprinkle it with the crumb left after trimming the cakes.
finished cake refrigerate for a few hours, then chop
pieces.

If you want to spice up this dish, add green onions or garlic to the filling.

Sandwich cake with herring

Required products:
salted herring - 1 kg
butter - 250 g
hearth rye bread - 1 roll
green onion - 500 g
ground pepper
mustard (optional)
tomatoes or cucumbers for decoration - 2-3 pcs.
boiled egg - 4 pcs.
Cooking method:
Herring
cut into clean fillets and finely chopped with a knife or passed through
meat grinder. Part of the fillet is left for decoration, cut into slices. TO
herring add softened butter, pepper and beat. For sharpness to
herring, you can add mustard.

The onion is peeled and finely chopped.

WITH
cut off the crusts of bread, giving it the shape of a round billet, cut it along
horizontally into three layers, lubricate them with herring mass and lay
Each other. The same mass lubricates the upper layer and edges. finely
sprinkle the side surface with chopped onion and cut the cake into slices
into separate portions, without violating the integrity.

Each serving
decorated with boiled egg slices, herring, tomato slices or
cucumbers in such a way that the design folds into a single
composition.

Red fish sandwich cake
Red fish (any) - five hundred - six hundred grams;
Toasted bread - one package;
Processed cheese of the Yantar type - two hundred - three hundred grams;
Butter - one hundred grams;
Greens - one bunch;
Shrimps - two hundred - three hundred grams;
Red caviar;
Mayonnaise.

Cooking order:

For
cooking this dish we need salted or smoked
red fish. You need to make a cream filling. For this, melted cheese
you need to take any kind of cheese, the main thing is that in terms of consistency it
resembled Yantar cheese and mix it with butter. Then in this
mass add a lot of chopped greens, a small amount of red
caviar and season everything with mayonnaise. The thickness is similar to cream for cakes.

Then
add boiled shrimp to one third of this cream, and to the remaining
cream add two hundred grams of finely chopped red fish.

Let's move on
to shaping the cake. To do this, you need toasted bread, form
detachable and parchment. Prepare the form parchment paper. WITH
cut off the crusts of toasted bread.

So, to the bottom with the first layer
lay out the first layer of the toaster, on top of the cream with fish. Then another layer
bread, grease it with cream with shrimp and repeat until the end. Total
there should be four layers of toasters. Lubricate the top layer with cream
fish.

Send the finished cake to the cold for a quick setting and
impregnation. After the cake is transferred to the dish and decorate the top of the cake
plates of red fish, shrimp.

sandwich cake, healthy breakfast
Ingredients
. rye bread - 1 pc.
. pate from pork liver- 120 g
. ham - 100 g
. boiled egg - 1 pc.
. hard cheese - 100 g
. butter - 100 g
. chopped dill greens - 1 teaspoon
. chopped cilantro - 1 teaspoon
. mayonnaise - 1/2 cup

Cooking method:
1. Cut the bread lengthwise into 3 layers.
2. Grate the cheese, chop the greens, cut the ham into strips.
3. Separate the egg white from the yolk: chop the white, grate the yolk on a fine grater.
4. For the cheese mass, combine the cheese with part of the greens, 1/2 norm of softened butter and beat.
5.
Lubricate the first layer of bread with cheese mass, cover with the second, apply a layer
pate, put another piece of bread and cover it with mayonnaise.
6. Lubricate the side surface of the cake with the remaining oil, sprinkle with chopped herbs.
7. Decorate the cake with ham, egg whites, yolks and greens. Refrigerate before serving and cut into portions.

Sandwich cake with ham and cheese
Required products:
rye and wheat bread - 200 g each
boiled ham - 100 g
hard cheese or vegetables - 100 g
butter - 300 g
boiled egg yolk - 1 pc.
lemon - 1 pc.
green onion
dill greens - 10 g
parsley - 10 g
Cooking method:
Bread
without peel, cut horizontally into 4 layers 0.5 cm thick.
When preparing a cake, alternate layers of wheat and rye bread.

First
grease a layer of bread with a mass of finely chopped ham mixed with
oil standards. Cover with a second layer and put on it mixed with
butter norms finely chopped greens. Spread the third layer with mixed
with a norm of oil with a rubbed egg yolk. Put the rest on top
layer of bread.

Brush the sides and top of the cake with the remaining butter.
sprinkle with grated cheese or finely chopped vegetables (radishes, sweet
peppers, cucumbers or tomatoes). Decorate with lemon slices and herbs.

sandwich cake with smoked fish
Required products:
smoked mackerel - 2 pcs.
white bread without crusts, cut lengthwise from a whole loaf; rye round bread - 1 layer
butter - 6 tbsp. spoons
boiled beets - 1 pc.
pickled cucumbers - 2 pcs.
hard-boiled egg - 2 pcs.
dill greens
Cooking method:

Cut the fish into clean fillets, cut it into thin slices.

Grease a layer of bread with butter.

Lay the smoked fish slices on top of the layer.

Peel cucumbers and cut into strips.

Cut the beets into strips. Toss the beetroot with the cucumbers and place on top of the fish pieces.

Garnish with finely chopped egg and dill.

Cake "Sandwich"
Required products:
white bread from premium flour - 200 g
beef liver - 500 g
veal - 500 g
onion - 1 head
carrots - 1 pc.
boiled egg - 6 pcs.
vegetable oil - 3 tbsp. spoons
butter - 300 g
cranberries - 30 g
celery root - 1 pc.
tomatoes - 1 pc.
parsley and dill - 20 g
salt
pepper
Cooking method:
Cut the meat products into cubes and fry in some oil.

Cut the roots into cubes and sauté into pieces of vegetable oil.

Meat
combine products with browned roots, add water, salt,
pepper and simmer until done. Cool down, mince 3
times and heat for 5 minutes.

Cut the crusts off the bread and cut into
two layers 1 cm thick. Lubricate both layers with the prepared mass and
lay on top of each other. Brush some of the butter on the top layer and
side surface.

Combine the yolks with the remaining cream
oil, beat until fluffy and the mixture obtained from the confectionery
bag, apply a pattern on the surface of the cake. Side surface
decorate with circles of boiled eggs.

Decorate the cake with tomato, cranberries and herbs.

Sandwich cake with shrimps and caviar
Required products:
round wheat bread - 1 roll
boiled-frozen shrimp - 20 pcs.
canned krill meat - 300 g
salmon caviar - 180 g
butter - 250 g
dill greens - 1 bunch
curry on the tip of a knife

Cooking method:

Butter
beat, divide into three parts. Mix one part with half the norm
caviar, the other - with chopped krill meat, salt and pepper. Remaining
combine oil with chopped dill and curry.

Peel the shrimp and heat in boiling salted water for 2 minutes, cool.

WITH
cut off the crusts of bread and cut the bun into 3 layers. Lubricate the bottom layer
oil with krill, lay a second layer on it, grease it with caviar
butter and cover with the remaining layer. Lay on light cake cargo and
keep in the refrigerator for at least 3 hours. Then grease the top of the cake
oil with herbs, the side surface - mass with caviar.

Decorate the cake with egg slices, shrimp, the remaining caviar and herbs.

Sandwich cake "Elite"

Required products:
hearth bread - 1 roll
lightly salted salmon fillet - 400 g
heavy cream - 1 cup
onion - 1 head
sweet pepper - 1 pc.
butter - 100 g
mustard with horseradish
cognac - 2 teaspoons
lemon - 1 pc.
cranberries - 20 g
chopped parsley - 3 tbsp. spoons
ground red pepper, salt to taste
Cooking method:
Cut the crusts off the bread and cut lengthwise into two layers.

Cut the salmon fillet into slices.

Combine softened butter with mustard, cognac and salt.

Whip cream with finely chopped onion, sweet pepper, salt and red pepper.

Lower
Spread the layer with an oil mixture and lay part of the salmon slices on top.
Cover with a second layer and cover the entire surface with a creamy mixture.

Divide the surface of the cake into 8 segments. Decorate each of them with slices of fish, lemon, cranberries and herbs.

Sandwich cake in Polish
Required products:

butter - 125 g
meat pate - 250 g
chopped green onion - 15 g
cucumber - 1/2 pc.
radish - 30 g
For sauce:
horseradish root - 50 g
boiled eggs - 3 pcs.
sour cream - 50 g
For the ham filling:
ham - 300 g
butter - 50 g
For cheese cream:
hard cheese - 200 g
butter - 50 g
Cooking method:
1. Cut off the bottom and top crust from the bread, cut off 5 cakes 0.5 cm thick.

2. Lay the cakes on top of each other, cut off the crusts from the side of the cakes.

3. Lubricate the cakes with oil.

4. For the sauce, grate the horseradish root and eggs and mix with sour cream.

5. For ham mass, chop the ham, mix with butter.

6. For the cheese mass, grate the cheese and mix with butter.

7.
Leave part of the pate, horseradish sauce, ham and cheese mass for
design. Stack the cakes on top of each other, brushing them with the remaining
sandwich masses in the following order: pate, cheese, ham
mass, horseradish sauce.

8. Cover with the remaining cake. From the center to the edge of the cake, mark 5 circles with a knife. Last thing

Decorate the ring with a part of the pate, the fourth with a cheese sandwich mass, the third ring with

Ham sandwich mass. Cover the next ring with horseradish sauce, sprinkle the central circle with green onions.

9. Lubricate the side surface with the remaining pate, decorate with circles of radish and cucumber. Cool the cake.

10. When serving, cut the cake into portions.

snack cake
Required products:
For test:
margarine - 200 g
kefir - 200 g
eggs - 2 pcs.
wheat flour - 2 - 2 1/2 cups
sugar - 1 tbsp. a spoon
baking powder for dough - 1/2 teaspoon
salt
For filling:
sour cream - 250 g
mayonnaise - 250 g
canned salmon - 200 g
processed cheese - 3 pcs.
garlic - 2-3 cloves
boiled eggs - 3 pcs.
greens - 1 bunch
Cooking method:
Eggs
beat with kefir, add sugar, salt, margarine, grated on a large
grater, stir. Add enough flour to make a soft dough
add baking powder and quickly knead the dough. If necessary
add some more flour. Wrap dough cling film hold on for an hour
at room temperature.

Divide the finished dough into 4 equal parts, roll each into a cake, bake until creamy, refrigerate.

Mayonnaise
mix with sour cream. Chop the fish with a fork. Grate cheese,
mix with finely chopped garlic. Chop the eggs, mix with
chopped greens.

Grease three cakes with a mixture of mayonnaise and sour cream.
Lay the first greased cake on a dish, put it on it in an even layer.
fish, then the second cake, on top - the cheese mass. Cover with third layer
sprinkle it with eggs mixed with chopped herbs and cover
the remaining cake. Wrap the cake with cling film, put on top
cutting board, on it - a small load (for example, a jar of water).
Keep the cake in the refrigerator for 12 hours.

When serving, grease the cake with the remaining mixture, decorate with grated cheese, nuts, herbs and salmon caviar.

Layer cake with mushroom cream
Required products:
puff pastry - 1 kg
white mushrooms - 350 g
mushroom broth - 2 cups
butter - 300 g
boiled eggs - 2 pcs.
wheat flour - 2 teaspoons
grated cheese - 3 tbsp. spoons
chopped greens - 3 tbsp. spoons
salt
Cooking method:
Dough
roll out into a layer 0.5 cm thick, put on a baking sheet, lightly
wetted cold water, prick with a fork and bake until done.

Cool and cut into slices. Trim the edges for crumbs.

For the cream, boil the mushrooms in salted water until tender, cool and chop with a blender.

flour
dry without discoloration, cool slightly and dilute with part
mushroom broth. Combine the remaining broth with mushrooms, warm,
salt, add diluted flour and mix.

softened
combine the butter with chopped eggs and beat. Gradually, in
several tricks, enter the mushroom mass and mix.

Lay the finished cakes on top of each other, layering with the prepared cream.

Grease the top and side of the cake with cream. Sprinkle the top of the cake with grated cheese, the side surface with crumbs. Cool down.

When serving, decorate the cake with slices of mushrooms, green leaves and cut into portions.

Sandwich cake "Festive"
Required products:
hearth wheat bread - 1 pc.
sprats - 150 g
ham - 140 g
boiled squid - 100 g
butter - 100 g
hard cheese - 80 g
boiled eggs - 2 pcs.
mayonnaise - 250 g
mustard - 2 teaspoons
grated horseradish root - 2 tbsp. spoons
sour cream - 3 teaspoons
green onions - 1 bunch
parsley and dill - 1 bunch each
ground black pepper
salt
Cooking method:
1.
For ham mass, finely chop one egg and ham, add 20 g
butter, half mustard, pepper and rub until a plastic
masses.

2. For the cheese mass, grate the cheese, add one
chopped egg, 30 g of butter and the remaining mustard. Rub until you get
homogeneous mass.

3. For the sprat mass, mash the sprats with a fork, mix with 30 g of butter and a portion of mayonnaise.

4. Cut the bread horizontally into 5 cakes, stack them on top of each other and cut off the crusts, aligning the cakes in size.

5. Lubricate the first cake with a thin layer of butter, sprinkle with chopped herbs, cover with a second cake.

6. Lubricate the second cake with a mixture of sour cream, grated horseradish and squid, cut into strips, cover with the third cake.

7. Lubricate the third cake with a mass of ham, cover with the fourth cake.

8.
Lubricate the fourth cake with cheese mass and cover with the fifth cake. Above
set a small oppression, keep the cake in the refrigerator for at least 3
hours.

9. Before serving, grease the top of the cake with sprat mass,
side surface - the remaining mayonnaise. Decorate the cake sliced
tomato slices and chopped herbs.

Meat Snack Cake
compound:
toasted bread
1 pack(227gr) cream cheese
2-3 garlic cloves
2 tbsp sour cream
3 tbsp mayonea
0.5 bell pepper (red)
1 small pickled cucumber
4 pieces of ham
1 baked chicken leg
ham cut
preparation:
form
for a cake, cover with cling film, put the bottom and sides with spring
sliced. Cut off the tops from the toasted bread. Put a layer on the bottom of the mold
bread, empty holes are also closed with pieces cut out in shape
bread. Then lay out the first sauce, again a layer of bread, press lightly,
lay out the second sauce, a layer of bread, press lightly and a layer of ham
slicing (you can not make the last ham layer).
Sauce:
mix
cream cheese (room T*) with sour cream, mayonnaise and
garlic. Divide the sauce into two parts, first add finely chopped
boiled pork and pepper, in the second leg and pickle.

Put the cake in the refrigerator for several hours. Before serving, turn it over onto a dish.

Cake with smoked meat
shaped loaf
tomato stuffing with smoked meat:
smoked meat - 150 g
tomato paste - 100 ml
fatty cottage cheese - 250 g
cheese filling:
grated cheese - 100 g
butter (margarine)
decoration:
mayonnaise
chopped parsley
caviar
boiled egg

Layer Sequence
1st: Cut a shaped loaf about 1/2 cm thick and cut off the crusts. Lay a layer on the bottom of the tray, butt to each other
2nd: Tomato stuffing with smoked meat
3rd: Shaped loaf
4th: Cheese filling
5th: Shaped roll
6th: Without decorating, wrap the cake tightly in foil and put in the refrigerator overnight.
Then grease the cake with mayonnaise, sprinkle the edges with chopped parsley. Garnish with boiled egg slices and caviar.

toppings
Tomato stuffing with smoked meat: chopped small cubes smoked meat mixed with tomato paste and fat curd.
Cheese filling: Mix grated cheese with butter or margarine.

SANDWICH CAKE WITH COTTAGE CHEESE
250 g of rye and wheat bread.
For the filling: 1 cup cottage cheese, 2 raw egg yolks, 2 tbsp. spoons of sugar.

Wheat
and peel the rye bread from the crust and cut into cakes, put them one
on the other, having previously lubricated each with a mass of well-whipped
cottage cheese, yolks, sugar. Refrigerate under light pressure.
Decorate with stuffing.

Sandwich cake "Philadelphia"
12 slices of white bread for toast

For the shrimp cheese mixture:
200 g peeled boiled shrimp
1 small onion
200 g Philadelphia cheese
1 st. l. finely chopped
parsley and dill

For the tuna sour cream mixture:
1 jar (200 g) canned tuna
150 g thick sour cream
1.5 tsp ground black pepper

For decoration:
100 g sour cream and mayonnaise
1 bunch of parsley
150 g boiled peeled shrimp
1 lemon
100 g smoked salmon
For
preparation of the cheese mixture finely chop the shrimp, chop the onion and
mix with the rest of the ingredients. Prepare the tuna mixture by mixing
mashed tuna flesh with sour cream and pepper. Cut the crusts off the bread.
Put a slice of bread on a dish, spread it with cheese mixture with shrimp.
Cover with the next slice of bread, spreading it with sour cream mixture with
tuna.

Continue alternating layers until lined up
sandwich cake. Cover with cling film and leave overnight in
refrigerator to soak the bread.

Drizzle the cake an hour before serving.
with a mixture of sour cream and mayonnaise and garnish with parsley sprigs on the sides, and
top with slices of lemon and salmon with shrimps laid out on them.

Sandwich cake with sprats

round rye bread
butter
lemon - 1 pc.
sprats or sprats - 12-15 pcs.
green onions - to taste
carrots (boiled) - 1
sweet pepper (strips) - 5-7 pcs.
pickled garlic - 9-10 cloves.

Cutting down
at the top of the bread. The remaining part in the form of a circle cut into two
layer: spread the bottom layer with butter, cover it with the top layer of bread and also
smear with oil. Gently put sprats (or sprats), feathers in a fan
green onion, red pepper slices, garlic cloves, lemon, garnish
carrot flower. To do this, wash the carrots thoroughly, boil, remove
peel and gently, as it were, "remove the chips", which are laid in the form
flower, and sprinkle a little crumbled yolk in the center. Ideal for
picnic or buffet with beer.

Sandwich cake with liver pate
For the recipe you will need:
black bread (slice) - 1 piece (250g)
white bread (slice) - 1 piece (250g)
oil (can be tomato or green) - 80-100g
liver paste- 250g
egg (yolk) - 1 pc.
cognac - 1 tbsp.
pickled fruits, prunes - to taste
lemon - 1/2 pc.

Both
cover the slices with oil, spread with egg yolk and a layer of mashed with
cognac pâté, fold coated sides. Top the cake
pate, decorate it with prunes, previously soaked in hot
water, pickled fruit and lemon slices.

If
use molded black and white bread, then such a sandwich can be
arrange in the form of a chessboard. To do this, cut the finished sandwich
into identical square pieces, turn half of them over and arrange in
checkerboard pattern.

Grease only the sides of the cake with the pate. Decorate
cake so that the squares are visible. To further emphasize
multi-colored squares, you need to decorate black bread with dark products, and
white - light.

Sandwich cakes, until recently very popular in Europe, are beginning to win the hearts and stomachs of Russians. The big advantages of this dish are simplicity, speed of preparation and relative cheapness. After all, the main ingredient is bread (rye or wheat), and the result is a very beautiful, but maybe a little unusual dish for us. This is another beauty of sandwich cakes. Surprise and amaze guests, because few people cook them! But on the table they look very interesting and elegant.

1. Sandwich cakes - cake with ham and paprika

Ingredients:

• loaf of square wheat bread, sliced
• 200 grams of ham
• 100 grams of butter
• ½ teaspoon red paprika
• 3 boiled eggs
• 2 tbsp mayonnaise
• 200 grams of melted cheese
• ½ cup tom juice (for soaking)

Cooking:

1. Ham, paprika, butter, beat in a blender
2. Separately, beat (break) the eggs and mayonnaise
3. Cut off the crusts on four sides of the bread
4. Let's get to the most interesting. We put a piece of bread on a flat dish and grease it with melted cheese and egg mass, cover with a second piece and soak it tomato juice and spread on top with a mass of ham, put the third piece of bread and melted cheese and egg mass on it, soak the next layer of bread with tomato juice and spread the ham mass.
5. We coat the edges with ham mass and decorate with ham rolls, cheese, olives and herbs.

2. Sandwich cake "Liver"

Ingredients:

• 1 loaf of white bread
• 500 grams of finished pate
• 200 grams of butter
• 6 boiled eggs
• 1 tomato
• greenery

Cooking:

1. We cut off all the crusts from the bread and cut out a rectangle, cut it into two layers of 1 cm each.
2. Grease two slices of bread with pate and stack on top of each other.
3. Brush the top and sides of the cake with soft butter.
4. rub the egg yolks and beat with the remaining butter and use a culinary syringe to decorate the top of the cake.
5. We decorate the side surface with a protein cut into circles.
6. Decorate the top of the cake with tomatoes and herbs.

Another option for a snack cake with cookies:

3. Sandwich cakes - Festive cake

Ingredients:

• 1 round white bread
• 1 jar of sprats
• 150 grams of ham
• 100 grams boiled squid
• 100 grams of butter
• 100 grams hard cheese
• 2 boiled eggs
• 2 tsp mustard
• 2 tbsp. l. ready-made horseradish
• 3 tsp sour cream
• mayonnaise
• green onion
• parsley and dill
• salt and pepper to taste

Cooking:

1. 1 egg, ham, 20 grams of butter, 1 tsp. mustard, pepper with a blender until smooth - ham mass
2. Grated cheese, 1 egg, 30 grams of butter and 1 tsp. crush mustard with a blender for a homogeneous mass - cheese mass
3. Sprats (drain the oil), 30 grams of oil and 1 tbsp. l. beat mayonnaise with a blender - sprat mass
4. We free the bread from the crusts and cut it horizontally into 5 pieces, collect the cake:
   • the first cake is a thin layer of butter sprinkled with herbs
   • second cake - cover with a mixture of sour cream, horseradish, squid (cut into thin strips)
   • third cake - ham mass
   • cheese mass
   • cover with the fifth cake, put oppression and put in the refrigerator for 3-4 hours

1. Before serving, grease the side surface with mayonnaise, top-pate mass
2. Decorate with tomato slices and herbs.

4. Sandwich cakes - cake with cheese and salmon

Ingredients:

1. 1. • 1 loaf of black bread
      • 3 boiled eggs
      • 150 grams cream cheese
      • 150 grams of lightly salted salmon (it is better to buy already thinly sliced)
      • 150 grams of small boiled shrimp
      • 2 tsp mustard
      • zest of 1 lemon
      • 2 tbsp. l. lemon juice
      • 2 fresh cucumbers
      • 150 grams of mayonnaise
      • 100 grams of sour cream
      • dill, green onion
      • salt, pepper to taste

Cooking:

1. 1. 1. We cut off the crusts of bread and cut horizontally into three cakes, no more than 1 cm high
      2. Lubricate the lower cake with mayonnaise-sour cream mixture, spread the egg mass, distribute.
      3. We close the second cake and grease it with cream cheese, sprinkle with chopped dill, lay out the pieces of fish, sprinkle lemon juice and cover with a third layer.
      4. Lubricate with mayonnaise-sour cream mixture, spread the cucumber cut into circles along the edge, and shrimp in the center.
      5. We coat the edges with mayonnaise-sour cream mixture and sprinkle generously with finely chopped herbs.
      6. The cake should soak for 12 hours in the refrigerator.

5. Striped cakes with pate and prunes

Ingredients:

1. 1. • black bread
      • White bread
      • 100 grams of green oil
      • 250 grams of pate
      • 50 grams of prunes
      • parsley

Cooking:

1. 1. 1. We free the bread from the crusts and cut into equal pieces.
      2. On white bread we smear pate, on black-green butter.
      3. We collect the cake, alternating white and black pieces of bread.
      4. We coat the top and sides of the cake with either pate or butter and decorate with a sliced ​​egg, cherry tomatoes and herbs.

6. Sandwich cake with cheese and sausage

Ingredients:

1. 1. • 1 loaf of black bread
      • 100 grams of cheese and green butter
      • 150 grams of doctor's sausage
      • 100 grams of cheese
      • 1 tomato
      • parsley

Cooking:

1. 1. 1. We cut off the crusts from the bread and cut horizontally into 4 pieces, not thicker than 1 cm.
      2. We spread cheese butter on the bottom layer of bread and put thinly sliced ​​sausage, cover with a second piece of bread.
      3. Spread green butter and grated cheese on bread, then alternate layers.
      4. We decorate the cake with radish, sausage, olives.