Sastojci: za osnovni krem - 500 g krem sira, 250 g kisele pavlake, 185 g majoneza, 1 kašičica senfa, za podlogu - 1 ½ pakovanja tost hleba (bez korice, 27 parcica tost hleba), za fil 1 - 200 g sunke (iseckane na kockice ili trakice ili rendane), 150 g kačkavalja - trapist, gauda, edamer (izrendano ili sitno seckano), za fil 2 - 150 g kiselih krastavcica (sitno seckanih), 150 g šunke (sitno seckane ili rendane), 2-3 kašike kecapa, za dekoraciju - deo osnove, 120-150 g rendanog kackavalja.
Priprema:
1. Kisele krastavcice ocistiti i sitno iseckati. Sunku i kackavalj krupno narendati.
2. U jednoj činiji pomesaj krem sir, kiselu pavlaku i majonez. Dobro sjedini. Dodaj senf i promešaj.
2b. Podeli na 3 dela (280+280+375).
3. Pomešaj šunku i kačkavalj.
4. Pomešaj šunku i kisele krastavčiće.
5. U jedan beli deo (280 g) dodaj sunku i kackavalj.
6. U drugi beo deo (280 g) dodaj kecap, promešaj da se sjedini. Dodaj sunku i kisele krastavcice i promešaj.
7. Treći beo deo (375 g) je premaz torte.
8. Na tacnu prvo stavi sloj tost hleba, 9 parcica.
9. Premaži sa filom 1 (Šunka + kackavalj).
10. Poredjaj drugi deo tost hleba, 9 komada.
11. Premazi filom 2 (šunka + kiseli krastavčići).
12. Poredjaj treci deo tost hleba.
13. Premazi trecim delom belog krema, odozgo i sa strane.
14. Pospi rendanim kačkavaljem.
15. Stavi tortu u frižider najmanje 4 sata, idealno preko noći, da se lepo stegne i da se ukusi sjedine.
Saveti:
- Tost hleb možeš blago pritisnuti dok slažeš da torta bude kompaktna.
- Ako želiš lakšu verziju, možeš smanjiti količinu majoneza i dodati više kisele pavlake.
- Za bogatiji ukus možeš dodati i sitno seckano kuvano jaje u fil.
- Da krem bolje upije, ako zuris, možeš blago poprskati tost jogurtom (tecnim).
Ingredients: for the basic cream - 500 g of cream cheese, 250 g of sour cream, 185 g of mayonnaise, 1 teaspoon of mustard, for the base - 1 ½ packages of toasted bread (without crust, 27 slices of toasted bread), for filling 1 - 200 g of ham (cut into cubes or strips or shredded), 150 g of cheese - Trappist, Gouda or Edam (shredded or finely chopped), for filling 2 - 150 g of pickles (finely chopped), 150 g of ham (finely chopped or shredded), 2-3 tablespoons of ketchup, for decoration - part of the base, 120-150 g of shredded cheese.
Preparation:
1. Clean and finely chop the pickles. Coarsely grate - shred the ham and cheese.
2. Mix cream cheese, sour cream and mayonnaise in a bowl. Combine well. Add the mustard and stir.
2b. Divide into 3 parts (280 g + 280 g + 375 g).
3. Mix ham and cheese.
4. Mix the ham and pickles.
5. In one white part (280 g) add ham and cheese.
6. Add ketchup to the second white part (280 g), stir to combine. Add ham and pickles and stir.
7. The third white part (375 g) is the coating of the cake.
8. First put a layer of toasted bread, 9 slices, on the tray.
9. Cover with filling 1 (ham + cheese).
10. Arrange the second part of the toast bread, 9 pieces.
11. Cover with filling 2 (ham + pickles).
12. Arrange the third part of the toasted bread.
13. Cover with the third part of the white cream, on top and on the sides.
14. Sprinkle it with shredded cheese.
15. Put the savoury cake in the fridge for at least 4 hours, ideally overnight, so that it sets nicely and the flavors combine.
Tips:
- You can lightly press the toasted bread while stacking to make the cake compact.
- If you want a lighter version, you can reduce the amount of mayonnaise and add more sour cream.
- For a richer taste, you can add a finely chopped boiled egg to the filling.
- For the cream to absorb better, if you are in a hurry, you can lightly sprinkle the toast with yogurt (liquid) - buttermilk.
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