Swedish Cake

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Ingredients for 1 Cake tin 26 cm Ø
  • 2 package White toasting bread
  • For the egg spread
  • 250 g QimiQ Classic, room temperature
  • 5 Egg(s), hard boiled, finely chopped
  • 50 g Sour cream 15 % fat
  • 1 tbsp Chives, finely chopped
  • Salt and pepper
  • Mustard
  • For the herb and cream cheese spread
  • 250 g QimiQ Classic, room temperature
  • 1 tbsp Olive oil
  • 250 g Cream cheese
  • 2 tbsp Parsley, finely chopped
  • 2 tbsp Chives, finely chopped
  • 1 small Garlic clove(s), finely chopped
  • Salt and pepper
  • For the spicy cheese spread
  • 250 g QimiQ Classic, room temperature
  • 175 g Cream cheese
  • 4 tbsp Olive oil
  • 100 g Alpine cheese [strong] 45 % fat , grated
  • 1 Green bell pepper(s), finely diced
  • 60 g Sweet peppadew, drained, finely diced
  • 1 pinch(es) Chili powder
  • Salt and pepper
  • For the smoked salmon spread
  • 250 g QimiQ Classic, room temperature
  • 2 tbsp Sour cream 15 % fat
  • 150 g Smoked salmon, finely chopped
  • 1 tsp Dill, finely chopped
  • 1 tsp Horseradish, finely grated
  • 0.5 Lemon(s), juice only
  • Salt and pepper
Method
1.
For the egg spread: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.
2.
For the herb and cream cheese spread: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.
3.
For the spicy cheese spread: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.
4.
For the smoked salmon spread: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.
5.
Layer the toasting bread alternately with the spreads into a cake tin and allow to chill for approx. 4 hours.