The only "bad" thing about this sliced bread recipe is that you have to wait two days to sink your teeth into it. The grace of this cake is the tender, compact and juicy texture that is achieved by keeping it pressed with a weight on top of it in the fridge for several days. We can fill the bread with smoked fish, tuna, pickles ... They should be ingredients that do not make the bread too moist and that remain in good condition during the days of refrigeration of the cake.

Pressed sandwich cake

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If you are not in a hurry to eat this delicious Pressed Cake-sandwich, you will love this recipe but you will have to be patient

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 18

Total time:

Ingredients

36 slices of sliced bread without crust
sliced smoked salmon
pickled cucumber
anchovies
Mayonnaise
margarine

Preparation

We begin by spreading 6 slices of bread with mayonnaise on one side and with butter on the other.
We choose a tray that holds 6 slices of bread arranged in two rows of three slices each. Place the first layer of bread on the tray, with the mayonnaise side down.
On the buttered bread, we put salmon slices.
Now we prepare as many slices of bread, spreading them in the same way. We cover the salmon with these six slices, leaving the part of the butter face up. We now cover this layer of bread with thin slices of gherkin.
We cover the layer of gherkins with more bread spread in the same way. This time we extend the anchovies.
The two remaining layers of bread are filled with salmon, gherkins or anchovies, according to our taste.
We finish the cake with bread, also spread with butter and mayonnaise. This time the mayonnaise layer is the superficial one. We will also cover the walls of the cake.
We put aluminum foil on top of the cake and put some heavy object on top to act as a press. We cover the whole cake with paper and leave it in the fridge for about two days.
We serve the pressed cake cut into squares.

Image: petitechef

Recetín

Pressed sandwich cake