PKD Sandwich Cake

Updated: May 11



Spring is here and summer is coming together with family celebrations, graduation events, weddings and garden parties. While these events are not about food in the first place, good meals still play an important role because it is nice to share them with family and friends.

When following PKD, we can always eat wonderful cold cuts on these kind of events but I thought to create something nice and special, more festive-like.

Sandwich cakes are very popular in the Nordic countries in Europe. You'll find them almost at every party. I really like them if they are made of good quality ingredients and I think that this is an excellent way to make a nice looking and nutritious food for your guests.

I used my PKD Bread as a basic, because its structure and taste are great for this purpose. I made three different fillings from ingredients that I had at home. You can be as creative as you dare to and use whatever you like if it fits into your diet. Smoked fish and sea food are great alternatives. For decoration vegetables such as cucumber and red radish can look also nice.


I used only less than half of the PKD bread as this week I don't have my family around and the whole bread would make about 10-12 servings. If you have a bigger party, use the whole bread, or even two of them with different fillings.


Ingredients for about 1/3 of a whole PKD bread, makes 6-7 servings

Layer 1- about 80 g Liver pâté (2.6:1 fat to protein ratio) home-made or if you find an organic, additive-fee one at your butcher, you can use that too.

Layer 2 - Egg cream:

  • 5 boiled egg yolks

  • 3 boiled egg whites

  • 40 g lard

  • Salt

  • Chopped chive (optional)

Layer 3 - Ham stuffing:

  • 50 g fatty ham, cut into small cubes

  • 15-20 g lard

  • 40 g smoked Mangalica slab, cut into small cubes

  • 2 boiled egg whites, finely chopped

  • Parsley leaves, finely chopped (optional)

Decoration

Use whatever you like. In this recipe I used Parma ham, cracklings, Lardo di Collonata, Mangalica sausage and different herbs: parsley leaves, marjoram, lavender leaves.


Method

  • Cut the bread lengthwise into four slices (there is one slice missing from the photo:).



  • Spread the liver pâté on the first layer and top it with the second slice of bread.

  • For the egg cream blend all ingredients until smooth, add the chive. Spoon about 1/3 on top of the bread. Leave enough of the egg cream for the decoration.



  • Cover with the third bread slice. Top with the ham filling (just mix all ingredients) and cover with the last slice of bread. Spread the left of the egg cream on top and sides of the cake.

  • Decorate with ham, cracklings, Lardo, sausage slices and herbs or possibly with cucumber and red radish.



  • Slice and serve.