Võileivatort suitsukanaga

Sandwich cake with smoked chicken

In collaboration with Estover, I have prepared a sandwich cake recipe for you.
Their tomato and basil cream cheese seemed extremely exciting to make into a delicious sandwich cake. The filling includes smoked chicken and sun-dried tomatoes, which are given a slightly smoky flavor by the bbq sauce.

Sandwich cake

multigrain toast 12 slices
smoked chicken breast fillet 250g
sun-dried tomato 65g
mayonnaise 100g
melted Mouse cheese with grilled chicken 90g
Piimameister Otto cream cheese with tomato and basil 150g
sour cream 70g
smoky bbq sauce 60g
broth for soaking bread
Season the cream with salt and pepper if necessary.

Covering cream

Estonian farm butter 50g (room temperature)
Piimameister Otto cream cheese with tomato and basil 150g
salt

Remove the skin from the chicken and cut into smaller cubes.
Drain the sun-dried tomatoes and cut into pieces.
Mix all the filling ingredients together (smoked chicken, sun-dried tomatoes, mayonnaise, melted cheese, cream cheese, sour cream and bbq sauce, season with salt and pepper if desired)
Boil the prepared broth (120-150g water and vegetable or chicken broth to taste)
Cut the crust off the bread.
If possible, assemble the cake in a cake tin, but you can also do without it. (The cake consists of two layers of filling and three layers of toast)
Place 2*2 slices of toast on the bottom of the tray.
Brush the bread with the broth.
Spread half of the smoked chicken filling on top.
Another layer of bread, broth and the rest of the aunt.
The last layer of bread and broth.
Let the cake stand in the refrigerator overnight.
Bring the cream cheese to room temperature an hour before making the topping. Or bring it to room temperature a few hours before making it.
Beat the butter until light and fluffy (about 3 minutes).
Add cream cheese little by little and beat until thick and smooth.
Cover the top of the cake with cream and, if desired, the sides, or pipe cream around the edges for decoration.