*To read this recipe in French, click here.
Who said cakes have to be sweet? To celebrate Zengarry's 9th birthday, we've decided to whip up not only a beautiful but extremely delicious savoury sandwich cake! Layered with the Zengarry Garlic & Fine Herb Cashew Cheese, beet & cabbage slaw, chickpea salad and a ton of colourful veggies. This one will definitely be a party pleaser!
Measurements are approximate as it depends on the size of your bread and how thick you'd like the layers to be in between.
8 square slices of Dark Rye or Pumpernickel Bread
Beet & Red Cabbage Slaw - Recipe by VegKitchen here
Chickpea Salad - Recipe by Asaucykitchen here
1/2 Cucumber, sliced
1/2 cup of Radishes, sliced (6-7 radishes) + extra thin slices for topping
Fresh Herbs for topping (dill, parsley, sprouts)
2 tbs Pumpkin Seeds for topping
Sprinkle of Hemp Seeds for topping
Start by preparing the cabbage & beet slaw and chickpea salad.
Lay 2 square slices of bread in a single layer, on a flat serving plate side by side.
Spread on 1/2 of the Zengarry Garlic & Fine Herb Cashew Cheese, then evenly add the cabbage & beet slaw. Cover up with another 2 slices of bread (cut one of the slices in half and put one half on each side of the other slice so that all the bread slices are not splitting at the same place) and layer on the chickpea salad.
Then add another layer of 2 slices of bread, spread on the remaining Zengarry Garlic & Fine Herb Cashew Cheese, evenly add the sliced cucumbers and radishes.
Add another layer of 2 slices of bread, and top with the Zengarry Double Creme Cashew Cheese and decorate with the thin radish slices, fresh herbs, pumpkin and hemp seeds.
Note: Store cake in the fridge for about 15 minutes before serving.