Baking · Finnish

Tzatziki and Salmon Sandwich Cake

Name: Tzatziki and Salmon Sandwich Cake
Cook time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 1 pkt organic Finnish rye-malt bread (saaristolaisleipä) 300 g; 100 g butter; 1 cucumber 300 g; 2 garlic cloves; 1 prk lactose-free Turkish yogurt 1 kg; 1 pkt feta cheese 150 g; 1 tbsp lemon juice; 2 tsp runny honey; 0.5 tsp salt; 8 gelatin leaves; 100 g Provence salad mix; 1 pkt cold-smoked salmon, ASC 100 g; 0.5 cucumber à 300 g; sprouts/shoots

Are you looking for a twist on the traditional sandwich cake? Try this fresh, set cake with the flavor of tzatziki! Decorated with salad and salmon, this cake is perfect for any celebration.

Smarrig Kitchen9mo

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Finely crumble the bread, for example in a food processor. Melt the butter and add it to the bread crumbs, mixing until smooth. Spread the bread mixture onto the bottom of a greased springform pan (ø 22–24 cm) lined with parchment paper.
2
Grate the cucumber and place it in a sieve to drain, pressing out the excess liquid. Save the cucumber juice. Finely mince the garlic cloves. Soak the gelatin leaves in cold water.
3
Scrape the yogurt into a large mixing bowl. Crumble the feta and mix it into the yogurt. Add the cucumber, garlic, lemon juice, and honey, and mix until smooth.
4
Heat 1/2 dl of the drained cucumber juice until boiling. Squeeze out the excess water from the gelatin leaves, add them to the hot juice, and stir until dissolved.
5
Add the gelatin mixture to the yogurt in a thin stream, stirring constantly. Pour the filling over the crust and smooth the surface with a spoon. Cover with plastic wrap and refrigerate to set overnight.
6
Slice the remaining half cucumber into thin ribbons using a cheese plane. Halve the salmon slices if necessary. Roll the salmon and cucumber slices into rosettes. Decorate the cake with the salad mix, cucumber, and salmon. Finish with sprouts.