Estonian-Mediterranean Savory Sandwich Cake
- π 780 g multigrain toast
- π₯ 2.5 dl vegetable broth
- π 150 g sun-dried tomato pesto
- π₯ 400 g fresh cucumber
- π§ 2 crushed garlic cloves
- π₯ 400 g Turkish yogurt
- π 1 tbsp freshly squeezed lemon juice
- π 1 tbsp chopped mint leaves
- π§ 0.5 tsp salt
- β« Black pepper, adjust for taste
- π₯« 2 cans 380 g chickpeas
- π§ 0.5 dl water
- π 2 tbsp freshly squeezed lemon juice
- π« 4 tbsp olive oil
- πΏ 0.5 tsp ground cumin
- π§ 0.5 tsp salt
- π― 3 tbsp tahini
- π₯ Cucumber for garnish
- πΆοΈ Bell pepper for garnish
- π± Pea shoots for garnish
A delicious fusion sandwich cake layered with tzatziki, sun-dried tomato pesto, and hummus, perfect for parties or as an impressive appetizer.
Embrace the fusion of Estonian and Mediterranean flavors with this savory sandwich cake, artfully layered with refreshing tzatziki, flavorful sun-dried tomato pesto, and creamy hummus. Perfect for parties, light lunches, or a show-stopping appetizer that impresses with both flavor and presentation.
Ingredients
π 780 g multigrain toast, No specific brand visible
π₯ 2.5 dl vegetable broth, No specific brand visible
π
150 g sun-dried tomato pesto, No specific brand visible
For Tzatziki:
π₯ 400 g fresh cucumber
π§ 2 crushed garlic cloves
π₯ 400 g Turkish yogurt, No specific brand visible
π 1 tbsp freshly squeezed lemon juice
π 1 tbsp chopped mint leaves
π§ 0.5 tsp salt
β« Black pepper, adjust for taste
For Hummus:
π₯« 2 cans 380 g chickpeas each, No specific brand visible
π§ 2 crushed garlic cloves
π§ 0.5 dl water
π 2 tbsp freshly squeezed lemon juice
π« 4 tbsp olive oil
πΏ 0.5 tsp ground cumin
π§ 0.5 tsp salt
β« Black pepper, adjust for taste
π― 3 tbsp tahini
For Garnish:
π₯ Cucumber
πΆοΈ Bell pepper
π± Pea shoots
Instructions
1- Prepare the Tzatziki:
- Grate the fresh cucumber using a manual grater.
- Mix the grated cucumber, Turkish yogurt, garlic, lemon juice, mint, salt, and pepper together in a glass bowl until blended.
2- Assemble the Sandwich Cake:
- Line a rectangular glass dish with cling film, ensuring an overhang on all sides.
- Place a layer of multigrain toast slices at the bottom.
- Spread half of the tzatziki over the toast.
- Add a second layer of toast and drizzle with vegetable broth.
- Spread sun-dried tomato pesto over the moistened bread.
- Add a third toast layer, spreading the remaining tzatziki on top.
- Finish with a final layer of toast and cover tightly with cling film.
- Chill in the fridge for 24 hours.
3- Prepare the Hummus:
- After chilling, drain chickpeas and place them in a food processor.
- Add garlic, water, lemon juice, olive oil, cumin, salt, pepper, and tahini. Blend until smooth.
4- Finish and Decorate:
- Invert the chilled cake onto a serving board and remove the cling film.
- Spread the hummus over the cake using a silicone spatula.
- Garnish with cucumber slices, bell pepper strips, and pea shoots.
Prep Time: 40-60 minutes
Chill Time: 24 hours
Total Time: Approximately 25 hours
Servings: Serves 12
Equipment:
- Cutting board, No specific brand visible
- Chef's knife, No specific brand visible
- Glass mixing bowls, No specific brand visible
- Manual grater, No specific brand visible
- Citrus juicer, No specific brand visible
- Silicone spatula, No specific brand visible
- Metal serving spoon, No specific brand visible
- Food processor, No specific brand visible
- Rectangular glass baking dish, No specific brand visible
- Cling film, No specific brand visible
Cooking Tips:
- Ensure each bread layer is well-moistened with broth to achieve a soft texture.
- The long chilling time is crucial; don't skip it to maintain the structural integrity of the cake.
#savorycake #mediterraneanfusion #partyfood #tzatziki #hummus #estoniancuisine
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