Sandwich Cake – Appetizer Recipe
Before Lent, I wanted to prepare something different for my family that would be a bit festive but made with familiar ingredients. I had the idea of a sandwich cake in mind for a long time, but I kept postponing it. Eventually, I made this appetizer cake with tuna and vegetables, using homemade bread baked in a tray, and it turned out just as I expected: hearty, balanced in flavor, and quite practical for slicing.
Quick Info
Total Time: approximately 4 hours (includes cooling and refrigeration time)
Preparation Time: 50-60 minutes
Rising and Baking Time: approximately 1 hour and 20 minutes
Refrigeration Time: at least 3 hours (ideally overnight)
Servings: 8-10 slices
Difficulty: medium
Recipe Type: appetizer, sandwich cake for special occasions
Ingredients
Bread:
350 g flour (I used type 650)
15 g fresh yeast
1 tablespoon sugar
a pinch of salt
1 tablespoon oil
3/4 cup lukewarm water (approximately 180 ml)
Filling:
200 g cream cheese
6 tablespoons sour cream
3 tablespoons grated cheese
1/2 red bell pepper
2 pickles
2-3 tablespoons canned corn (well drained)
a few pitted olives
salt and pepper to taste
1 teaspoon dried parsley
1 can tuna in its own juice (200 g, drained)
Decoration:
200 g cream cheese (for frosting the cake)
cherry tomatoes
pitted olives
strips of cucumber (for the edges)
5 slices of cheese
1 carrot
corn kernels (for decoration)
parsley leaves
Instructions
1. Preparing the Bread
1. Rub the yeast with the sugar until it liquefies.
2. Place the sifted flour in a bowl, add the salt, then the dissolved yeast.
3. Gradually pour in the lukewarm water and knead until you obtain an elastic, non-sticky dough. Finally, add the oil and knead for another 2-3 minutes.
4. Cover the bowl and let it rise in a warm place for 30-40 minutes.
5. Turn the dough out onto a lightly floured surface and shape it into a ball.
6. Place the ball of dough in a round baking pan (approximately 20 cm in diameter), lined with parchment paper or greased.
7. Let it rise for another 20 minutes.
8. Bake the bread in a preheated oven at 180-190°C until it is nicely browned (35-40 minutes, depending on the oven).
9. Remove the bread, let it cool completely on a wire rack, and then slice it horizontally into 3 equal layers.
2. The Filling
1. In a bowl, mix the cream cheese with the sour cream, grated cheese, a little salt, pepper, and dried parsley. Divide this mixture into two.
2. In one half, add the diced red bell pepper and one chopped pickle.
3. In the other half, add the corn, chopped olives, and the other diced pickle.
4. Open the can of tuna, drain it well, and divide it into two equal parts.
3. Assembly
1. Place the first layer of bread on a serving platter. Surround it with a removable cake ring (or, if you don’t have one, use the edges of the pan).
2. Spread the mixture with red bell pepper over this layer.
3. Sprinkle half of the drained tuna evenly on top.
4. Place the second layer of bread, then add the filling with corn and olives. Distribute the remaining tuna on top.
5. Cover with the last layer of bread, pressing down gently with your palm to settle everything.
6. Cover the cake with plastic wrap and refrigerate for at least 3 hours (I left it overnight).
4. Decoration
1. Remove the cake from the refrigerator and take off the ring.
2. Frost the entire cake with a thin, even layer of cream cheese.
3. For the edges, cut thin slices of cucumber and stick them on the sides as neatly as possible.
4. Boil the carrot, then let it cool. Slice it into rounds and shape as desired.
5. Using a small cookie cutter or knife, cut out flowers from the cheese slices.
6. On each flower, place half a cherry tomato (sliced) and a small piece of olive to create ladybugs. Get creative with the decoration as much as possible.
7. Scatter corn kernels here and there, and place parsley leaves in the center.
8. Keep the decorated cake in the refrigerator until serving.
Why I Make This Recipe Often
It’s useful for gatherings with many guests or when I want something that can be prepared in advance. It slices well, isn’t heavy, and allows for many filling combinations.
Tips and Variations
Tips
For cleaner slices, cut the cake with a long, thin, sharp knife.
Homemade bread holds its structure better than store-bought rolls or sliced bread.
If you want the edges to look uniform, use the cake ring both during assembly and to press the cake gently at the end before decorating.
Substitutions
You can use plain or light cream cheese.
For tuna, canned salmon or even shredded boiled chicken works well.
Sour cream can be replaced with Greek yogurt for a lighter filling.
If you don’t have red bell pepper or pickles, they can be omitted or replaced with other preferred vegetables, well drained.
Variations
Instead of cheese, try mozzarella or a mix of hard cheeses.
You can add fresh herbs to the filling (dill, green onions).
For decoration, you can use boiled eggs, radishes, or other colorful vegetables.
Serving Ideas
Serve cold, sliced like a cake.
It’s great for appetizer platters at festive meals or parties with family and friends.
It can also be a good option for a cold lunch, packed.
Frequently Asked Questions
1. Can I make the bread with dry yeast?
Yes, you can use 5-7 g of dry yeast instead of fresh yeast. First, hydrate it in lukewarm water.
2. What if I don’t have a 20 cm round pan?
Use any similar volume shape (a round dish, a pot with a similar diameter), but check the baking time. The bread should rise and be browned.
3. Does the filling leak when sliced?
If you keep the cake cold for a few hours, the filling stabilizes. However, don’t overdo it with the sour cream, or it may be too soft.
4. How far in advance can it be made?
Ideally, it should be made a day before serving, so the flavors meld and the cake slices nicely.
5. What type of tuna did you use?
Chunk tuna in its own juice, well drained. Do not use tuna in oil or finely minced.
Nutritional Values
Approximately, one slice of sandwich cake (1/10 of the recipe) contains around 220-250 kcal. Approximate macros: 9-11 g protein, 8-10 g fat, 25-30 g carbohydrates, depending on the exact type of cheese, sour cream, and bread used. The tuna and vegetables provide a good intake of protein and fiber, but the salt and fat content depends on the ingredients used.
Storage and Reheating
The sandwich cake can be stored in the refrigerator, covered, for up to 2 days. It is served only cold and should not be reheated. If there are leftovers, cover them well with plastic wrap or in a container to avoid refrigerator odors and to maintain the bread's texture. After 48 hours, the bread tends to dry out, and the vegetables may release water, so it is recommended to consume it quickly.
Before Lent, I wanted to prepare something different for my family that would be a bit festive but made with familiar ingredients. I had the idea of a sandwich cake in mind for a long time, but I kept postponing it. Eventually, I made this appetizer cake with tuna and vegetables, using homemade bread baked in a tray, and it turned out just as I expected: hearty, balanced in flavor, and quite practical for slicing.
Quick Info
Total Time: approximately 4 hours (includes cooling and refrigeration time)
Preparation Time: 50-60 minutes
Rising and Baking Time: approximately 1 hour and 20 minutes
Refrigeration Time: at least 3 hours (ideally overnight)
Servings: 8-10 slices
Difficulty: medium
Recipe Type: appetizer, sandwich cake for special occasions
Ingredients
Bread:
350 g flour (I used type 650)
15 g fresh yeast
1 tablespoon sugar
a pinch of salt
1 tablespoon oil
3/4 cup lukewarm water (approximately 180 ml)
Filling:
200 g cream cheese
6 tablespoons sour cream
3 tablespoons grated cheese
1/2 red bell pepper
2 pickles
2-3 tablespoons canned corn (well drained)
a few pitted olives
salt and pepper to taste
1 teaspoon dried parsley
1 can tuna in its own juice (200 g, drained)
Decoration:
200 g cream cheese (for frosting the cake)
cherry tomatoes
pitted olives
strips of cucumber (for the edges)
5 slices of cheese
1 carrot
corn kernels (for decoration)
parsley leaves
Instructions
1. Preparing the Bread
1. Rub the yeast with the sugar until it liquefies.
2. Place the sifted flour in a bowl, add the salt, then the dissolved yeast.
3. Gradually pour in the lukewarm water and knead until you obtain an elastic, non-sticky dough. Finally, add the oil and knead for another 2-3 minutes.
4. Cover the bowl and let it rise in a warm place for 30-40 minutes.
5. Turn the dough out onto a lightly floured surface and shape it into a ball.
6. Place the ball of dough in a round baking pan (approximately 20 cm in diameter), lined with parchment paper or greased.
7. Let it rise for another 20 minutes.
8. Bake the bread in a preheated oven at 180-190°C until it is nicely browned (35-40 minutes, depending on the oven).
9. Remove the bread, let it cool completely on a wire rack, and then slice it horizontally into 3 equal layers.
2. The Filling
1. In a bowl, mix the cream cheese with the sour cream, grated cheese, a little salt, pepper, and dried parsley. Divide this mixture into two.
2. In one half, add the diced red bell pepper and one chopped pickle.
3. In the other half, add the corn, chopped olives, and the other diced pickle.
4. Open the can of tuna, drain it well, and divide it into two equal parts.
3. Assembly
1. Place the first layer of bread on a serving platter. Surround it with a removable cake ring (or, if you don’t have one, use the edges of the pan).
2. Spread the mixture with red bell pepper over this layer.
3. Sprinkle half of the drained tuna evenly on top.
4. Place the second layer of bread, then add the filling with corn and olives. Distribute the remaining tuna on top.
5. Cover with the last layer of bread, pressing down gently with your palm to settle everything.
6. Cover the cake with plastic wrap and refrigerate for at least 3 hours (I left it overnight).
4. Decoration
1. Remove the cake from the refrigerator and take off the ring.
2. Frost the entire cake with a thin, even layer of cream cheese.
3. For the edges, cut thin slices of cucumber and stick them on the sides as neatly as possible.
4. Boil the carrot, then let it cool. Slice it into rounds and shape as desired.
5. Using a small cookie cutter or knife, cut out flowers from the cheese slices.
6. On each flower, place half a cherry tomato (sliced) and a small piece of olive to create ladybugs. Get creative with the decoration as much as possible.
7. Scatter corn kernels here and there, and place parsley leaves in the center.
8. Keep the decorated cake in the refrigerator until serving.
Why I Make This Recipe Often
It’s useful for gatherings with many guests or when I want something that can be prepared in advance. It slices well, isn’t heavy, and allows for many filling combinations.
Tips and Variations
Tips
For cleaner slices, cut the cake with a long, thin, sharp knife.
Homemade bread holds its structure better than store-bought rolls or sliced bread.
If you want the edges to look uniform, use the cake ring both during assembly and to press the cake gently at the end before decorating.
Substitutions
You can use plain or light cream cheese.
For tuna, canned salmon or even shredded boiled chicken works well.
Sour cream can be replaced with Greek yogurt for a lighter filling.
If you don’t have red bell pepper or pickles, they can be omitted or replaced with other preferred vegetables, well drained.
Variations
Instead of cheese, try mozzarella or a mix of hard cheeses.
You can add fresh herbs to the filling (dill, green onions).
For decoration, you can use boiled eggs, radishes, or other colorful vegetables.
Serving Ideas
Serve cold, sliced like a cake.
It’s great for appetizer platters at festive meals or parties with family and friends.
It can also be a good option for a cold lunch, packed.
Frequently Asked Questions
1. Can I make the bread with dry yeast?
Yes, you can use 5-7 g of dry yeast instead of fresh yeast. First, hydrate it in lukewarm water.
2. What if I don’t have a 20 cm round pan?
Use any similar volume shape (a round dish, a pot with a similar diameter), but check the baking time. The bread should rise and be browned.
3. Does the filling leak when sliced?
If you keep the cake cold for a few hours, the filling stabilizes. However, don’t overdo it with the sour cream, or it may be too soft.
4. How far in advance can it be made?
Ideally, it should be made a day before serving, so the flavors meld and the cake slices nicely.
5. What type of tuna did you use?
Chunk tuna in its own juice, well drained. Do not use tuna in oil or finely minced.
Nutritional Values
Approximately, one slice of sandwich cake (1/10 of the recipe) contains around 220-250 kcal. Approximate macros: 9-11 g protein, 8-10 g fat, 25-30 g carbohydrates, depending on the exact type of cheese, sour cream, and bread used. The tuna and vegetables provide a good intake of protein and fiber, but the salt and fat content depends on the ingredients used.
Storage and Reheating
The sandwich cake can be stored in the refrigerator, covered, for up to 2 days. It is served only cold and should not be reheated. If there are leftovers, cover them well with plastic wrap or in a container to avoid refrigerator odors and to maintain the bread's texture. After 48 hours, the bread tends to dry out, and the vegetables may release water, so it is recommended to consume it quickly.