Easter Sandwich Cake, rich in ingredients yet very easy to make, could be perfect as a spring appetizer or on the holiday table. In theory, for the ingredients one could simply write a clear “to taste” since there isn’t an exact formula for this recipe, but out of professionalism I will list the quantities I used. It’s uniquely delicious, with products that pair well in taste and color. Below you’ll find my two other recipes of this type, while at the end of the recipe, after the full step-by-step with photos, I answer the most common questions about this particular idea.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking time: 8 Minutes
- Portions: 8
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 hard-boiled eggs (medium)
- 10.6 oz spreadable cheese (plain (about 1 1/3 cups; 300 g))
- 5.3 oz smoked salmon
- tbsp mayonnaise ((about 60 g))
- 2 vine tomatoes
- cups lamb's lettuce (valeriana / songino) ((about 60 g))
- 3 oz tuna in water (drained (about 80 g))
- tbsp cocktail sauce ((about 50 g))
- 3.5 oz artichoke hearts (drained (about 100 g; roughly 1 cup chopped))
- 1 package sandwich bread
Tools
- 1 Spatula
- 1 Small saucepan
- 1 Knife
Steps
To make the Easter Sandwich Cake, first boil two eggs in a small saucepan with plenty of salted water, drain them and let them cool in cold water. Meanwhile, spread a thin layer of spreadable cheese on the first slice of sandwich bread. Arrange the smoked salmon in slices, leaving a few pieces for the final decoration. Spread another thin layer of spreadable cheese on the slice that will cover this layer and place it on top of the salmon.
Spread a thin layer of mayonnaise on the slice of sandwich bread and decorate it with half of the lamb’s lettuce and with the slices of vine tomato that you washed, sliced and let drain for a few minutes. Garnish the slice with more mayonnaise and cover this layer as well.
Blend about 3.5 oz (100 g) of spreadable cheese with about 1 oz (30 g) of well-drained tuna until you obtain a creamy consistency. Spread the cream on the two slices of sandwich bread intended for this layer. Complete with the remaining tuna and close with the slice of bread.
Decorate the two slices of this layer with the cocktail sauce and garnish with pieces of artichoke hearts packed in oil or natural. My advice is to cut them into wedges and let them drain for a few minutes before using. Cover with the slice of bread.
Close with the last slice of bread and finish the top and sides with spreadable cheese.
Peel the eggs and cut them into thin slices, finish with the remaining lamb’s lettuce and pieces of salmon, decorating the surface of the cake.
Store in the refrigerator, preferably well covered, for a maximum of 12 hours to avoid the cake becoming too soggy or the ingredients changing color. Bring to the table on a rustic cutting board and slice it just before serving.
FAQ (Questions and Answers)
Can I use whole wheat or gluten-free sandwich bread?
Certainly.
What can I substitute for lamb’s lettuce (valeriana)?
With radicchio or another light salad such as baby spinach, which is also perfect raw.
