Sandwich Cake

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Ingredients for 6 servings

300 g cream cheese
250 g low-fat curd cheese
150 g ham
2 boiled eggs
2 bunches chive
150 g grated Emmentaler AOP
salt, pepper
about ½ a cucumber
12 slices toast (untoasted)
125 g different coloured cherry tomatoes
Cake tin 30 cm
Cling film

Star of the dish
Emmentaler AOP Mild/Classic

Stir together the fresh cheese and quark. Put to one side half of this mixture for finishing the cake. Divide the remaining mixture between three bowls. Finely chop ham. Peel the eggs and finely chop. Finely chop a bunch of chive. Stir the ham into one lot of mixture and the grated Emmentaler AOP into the other. Stir the eggs and chive into the third mixture. Season the mixtures with salt and pepper. Slice the cucumber very thinly.

Line the cake tin with cling film. Place 3 slices of toast side by side in the tin, cover with half the cucumber slices. Spread the cheese mixture on top, cover with the remaining cucumber slices and top with 3 slices of toast. Continue with the ham mixture, toast, egg mixture and finally 3 slices toast. Cover with cling film and place in fridge for a couple of hours.

Remove cake from tin and place carefully on a plate. Spread with the remaining mixture. Cut tomatoes in half or quarters. Finely chop the chive.Garnish cake with tomatoes and chive.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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