When it is hot outside and you prefer to keep the oven off, this cold summer cake is just right. With toast, tuna, surimi and aioli, this savory layer cake is quickly prepared and scores with flavor, texture and freshness – thanks to the Thermomix without much effort.
Imagine juicy, creamy layers that harmonize perfectly with the softness of the bread… as delicious as it sounds!
🍞 12 slices of crustless toast
🦀 100 g surimi sticks
🧀 100 g sliced cheese (e.g. gouda or edam)
🍖 100 g cooked ham, sliced
🧅 ½ onion (peeled and quartered)
🐟 3 cans of tuna in olive oil (drained)
🫒 15 pitted black olives
🥬 3 leaves of romaine or iceberg lettuce
🥄 6–8 tbsp aioli (homemade or from a jar)
Add surimi, onion, olives and lettuce leaves to the mixing bowl.
Chop for 5 seconds / speed 4.
Add tuna and 4 tbsp aioli.
Mix for 20 seconds / reverse / speed 2.
Transfer to a bowl and set aside.
Line a loaf pan with cling film, allowing some overhang on the sides. Generously spread the inside with aioli.
Place 4 slices of bread as the first layer. If necessary, trim to cover everything.
Evenly spread half of the tuna-surimi filling on the bread.
Place 3 more slices of bread on top, spread with aioli.
Place cheese slices on top and then the cooked ham.
Spread aioli again, place 3 slices of bread on top.
Add the rest of the filling and smooth it out.
Finish with the last 2 slices of bread.
Gently press down and tightly wrap with the overhanging cling film.
Let it rest in the refrigerator for at least 2 hours (preferably overnight).
Carefully unwrap and unmold.
Spread aioli on the surface.
Decorate with strips of piquillo peppers, halved cherry tomatoes or cucumber slices.
A little olive oil and chopped parsley provide a fresh shine.
Mediterranean touch: Replace the ham with anchovy fillets and add capers.
Vegan version: Use tofu instead of cheese and vegan mayonnaise instead of aioli.
Crispy finish: Top with roasted pumpkin seeds or chopped walnuts.
Exotic flavor: Add ripe mango cubes and fresh cilantro for a tropical twist.
