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Sandwich cake
Nutrition facts per serving:
- Energy in kcal about 461
- Fat about 17g
- Carbohydrates about 38g
- Protein about 33g
This is needed
This is needed
for 8 people
To blanch the broccoli
- 600 g broccoli
Broccoli puree
- 120 g soya beans
- 3 tbsp lime juice
- 0.5 bunch peppermint, roughly chopped
- a little pepper
- 0.25 tsp salt
- 125 g half-fat quark
Egg tartare
- 4 egg, hard-boiled, roughly chopped
- 125 g half-fat quark
- 0.5 bunch chives
- 0.25 tsp salt
Cake
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- 16 slices pumpernickel
- 200 g cream cheese
- 50 g watercress
- 90 g salmon slices
- some peppermint leaf
- 0.5 bunch radish, thinly sliced
And that's how it's done
And that's how it's done
To blanch the broccoli
Cook the broccoli in salted water for approx. 5 mins. until just soft, drain, refresh in ice-cold water, drain.
Broccoli puree
Place the broccoli, soya beans, mint and lime juice in a bowl, season, puree until smooth, mix in the quark.
Egg tartare
Mix the eggs, quark and chives, season with salt.
Cake
Place 4 slices of pumpernickel next to each other on a cutting board, spread with half of the broccoli puree. Cover with 4 slices of pumpernickel, top with the egg tartare. Cover with 4 more slices of pumpernickel, top with the remainder of the broccoli puree. Spread cream cheese over the 4 remaining slices of pumpernickel and place on top of the broccoli mixture. Garnish with the salmon, watercress, radish and mint.
