Mini Bread Sandwich Cake Recipe
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| Mini Bread Sandwich Cake Recipe |
Mini Bread Sandwich Cake Recipe
Ingredients for assembling:
K&N’s Mortadella slices (as required)
16 Bread slices
1 cup Cream cheese
1/2 cup Cream
1/2 cup Mayonnaise
Cucumber for garnish
Cherry tomatoes for garnish
Salad leaves for garnish
Ingredients for vegetable filling:
1 cup Cabbage (thinly sliced)
1 cup Carrot (thinly sliced)
1 cup Peas (boiled and coarsely mashed)
1 cup Bell pepper (chopped)
Salt to taste
1 tsp White pepper
1/2 tsp Black pepper
2 tbsp Chili sauce
1 & 1/2 cup Mayonnaise
Ingredients for eggs filling:
4 Eggs (boiled & mashed)
2 Green chilies (finely chopped)
Salt to taste
1/2 tsp Black pepper
1/2 tsp White pepper
1 cup Mayonnaise
Directions for vegetable filling:
black pepper, chili sauce and mayonnaise.
Mix all the ingredients well and set aside.
Directions for egg filling:
In a bowl, add eggs, green chilies, salt, black pepper, white pepper and mayonnaise.
Mix all the ingredients well and set aside.
Prepare K&N’s Mortadella slices as per the instruction on pack. Set aside.
In a bowl and mix cream cheese, cream and mayonnaise well.
Spread veggetable filling on it evenly and then top it with prepared K&N’s Mortadella slices.
Take round bread slice and spread egg filling on top and then add a layer of prepared K&N’s Mortadella slices.
Place it with one more round bread slice and spread cream cheese mixture on it evenly on all sides.
Refrigerate for 1 to 2 hours.
Garnish them differently with nuts, veggies, fruits or any topping of your choice.
Your mini sandwich cakes are ready to serve.
Preparation time: 30 minutes
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