Ingredients
1 packet wholemeal bread mix
½ cup cream cheese, softened
radish and beetroot flowers, to serve (see tips, below)
Tuna layer
2 x 185 g Sirena canned tuna in oil, drained and flaked
1 celery stalk, finely chopped
3 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh continental parsley, plus extra sprigs to serve
zest and juice ½ lemon
¼ cup sour cream
Salt and pepper, to taste
Egg salad layer
6 hard-boiled eggs, mashed
¼ cup Kewpie mayonnaise
1 tbsp finely chopped flat-leaf parsley
zest of ½ lemon
Cucumber layer
½ cup cream cheese, softened
½ large cucumber, peeled and sliced
fresh dill sprigs, plus extra to serve
Salt, to taste
Method
- Prepare the wholemeal packet mix according to packet instructions. Transform dough to a springform cake pan, and bake according to instructions. Allow to cool completely overnight.
- Prepare the tuna filling by placing all ingredients in a small bowl and mixing well with a fork until completely combined. Set aside in the refrigerator until you are ready to layer the cake. Repeat this process with the ingredients for the egg salad layer, and also place in the refrigerator.
- Using a bread knife, gently cut the wholemeal loaf horizontally into 4 layers. Place the bottom layer on a serving stand and prepare the cucumber filling. Spread the base with cream cheese and top with cucumber slices slightly overlapping each other. Top with fresh dill and sea salt, then add the second layer of bread.
- Take the pre-prepared tuna filling from the refrigerator and spread on top of the second bread layer, then add another bread layer and top with the egg layer. Top with the final bread layer and spread with remaining cream cheese.
- Garnish with extra herbs and beetroot and radish flowers. Refrigerate until ready to serve.
