Sandwich cake

Total time: 45m
Preparation Time: 45m

For 8 people

Nutritional Information

Contains 461 Kcal, 33g Protein, 38g Carbohydrates, 17g Fat


  • To blanch the broccoli
  • 600 g broccoli
  • Broccoli puree
  • 120 g soya beans
  • 0.25 tsp salt
  • 3 tbsp lime juice
  • 0.5 bunch peppermint, roughly chopped
  • 125 g half-fat quark
  • a little pepper
  • Egg tartare
  • 4 eggs, hard-boiled, roughly chopped
  • 125 g half-fat quark
  • 0.5 bunch chives
  • 0.25 tsp salt
  • Cake
  • 16 slices pumpernickel
  • 200 g cream cheese
  • 50 g watercress
  • 90 g salmon slices
  • some peppermint leaf
  • 0.5 bunch radish, thinly sliced

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  • To blanch the broccoli

    Cook the broccoli in salted water for approx. 5 mins. until just soft, drain, refresh in ice-cold water, drain.
  • Broccoli puree

    Place the broccoli, soya beans, mint and lime juice in a bowl, season, puree until smooth, mix in the quark.
  • Egg tartare

    Mix the eggs, quark and chives, season with salt.
  • Cake

    Place 4 slices of pumpernickel next to each other on a cutting board, spread with half of the broccoli puree. Cover with 4 slices of pumpernickel, top with the egg tartare. Cover with 4 more slices of pumpernickel, top with the remainder of the broccoli puree. Spread cream cheese over the 4 remaining slices of pumpernickel and place on top of the broccoli mixture. Garnish with the salmon, watercress, radish and mint.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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