"We Thought It was a Layer Cake Sandwich"

Recipe by BonnieZ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You will also need: 1 8-inch round cake pan, 3" deep.
  • Spray 8 inch cake pan with non stick spray.
  • Form the thawed dough into an 8-inch round loaf and press into cake pan.
  • Bake at 350F for 20 to 25 minutes or until bread sounds hollow when tapped.
  • Cool 5 minutes and then remove from pan and cool thoroughly.
  • Once cooled cut the loaf horizontally into 4 equal slices, (these will be the"cake" layers).
  • To assemble the"cake", line the same baking pan with enough plastic wrap to hang over all sides 8 inches.
  • Spread bottom slice of bread with 2 tbsp of butter and 2 tbsp of horseradish.
  • Top with roast beef, provolone& roasted red peppers.
  • Spread second slice of bread with remaining butter& horseradish and place it horseradish side down on top of roast beef layer.
  • Spread the top of the second bread slice with 2 tbsp mayonnaise and then top with turkey, swiss cheese and sprouts.
  • Spread third slice of bread with remaining mayonnaise and place mayo side down on top of turkey layer.
  • Spread top of third bread layer with 2 tbsp honey mustard and top with lettuce, ham and cheddar cheese.
  • Spread cut side of loaf top (fourth layer) with remaining honey mustard and place mustard side down on top of ham layer.
  • Place assembled"cake" in plastic lined pan and bring plastic wrap around cake to cover.
  • Refrigerate 4 hours, (to make the cake more compact and easier to"ice" place a large pan on top of the cake and weigh down with heavy object such as canned food while refrigerating).
  • To ice the"cake", beat cream cheese with an electric mixer until light& fluffy.
  • Carefully remove cake from 8 in pan, unwrap and place on cake serving platter.
  • Using an offset spatula neatly spread the top and sides of the"cake" with cream cheese.
  • Using a#21 tip, pipe remaining cream cheese along bottom to make shell border and then garnish with olives at every second shell.
  • Refrigerate until ready to serve.
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