Sandwich cake

8 servings
15 min
65 min
Very Easy


Number of serving: 8
1 loaf that fits into a loaf tin (white, dark or slices from both)

200 g cherry tomatoes

125 g radish

1 bunch of fresh parsley

vegetable broth for moistening (or oat milk)

1. filling:

2 dl cooked horse beans

2 tablespoons tahini

1 bell pepper

1 tablespoon rape oil

2. filling (and frosting):

1 portion of cold cucumber soup, only with the yogurt drained first and the cider replaced with two tablespoons of white wine to make it thicker.

3. filling:

100 g soft tofu

1 dl hazelnuts

1 artichoke (or a young cabbage head)

2 tablespoons of mustard


  • Cut the bread lengthwise in four pieces (and remove the crust if it feels hard). Moisten the pieces by sprinkling vegetable broth on them.
  • Chop the bell pepper, the onion and the artichoke. Oil them and roast in a 200C oven for about half an hour.
  • Remember to turn them around every now and then. Prepare the fillings by mashing together the ingredients. It's ok to leave clumps.
  • Slice the radishes and half the cherry tomatoes. Now you're ready to put the whole beauty together. Place the top bread slice into your loaf.
  • Spread with the first filling and add some radish slices. Place the second and the bottom layer in the same manner.
  • Flip the whole thing over onto your serving plate and remove the loaf. Cover with the middle filling. Decorate with cherry tomatoes and parsley.
M Mämmi

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