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Sandwich cake
45 m active | 45 m total
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
  • 0.25 tsp salt
  • 3 tbsp lime juice
  • 0.5 bunch peppermint, roughly chopped
  • 125 g half-fat quark
  • a little pepper
Egg tartare
  • 4 eggs, hard-boiled, roughly chopped
  • 125 g half-fat quark
  • 0.5 bunch chives
  • 0.25 tsp salt
Cake
  • 16 slices pumpernickel
  • 200 g cream cheese
  • 50 g watercress
  • 90 g salmon slices
  • some peppermint leaf
  • 0.5 bunch radish, thinly sliced
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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.