SALTY RUSK – CAKE

White wheat rusk

Preparation

Mix the mayonnaise with the sour cream. Divide the mixture into three bowls. In the first bowl add half of the yellow cheese (or feta cheese) and 3 grated pickles. In the second bowl add the ham and ketchup, and in the third one place the eggs  (boiled and grated) and the remaining 5 pickles. In a pan with a rectangular shape and depth of about 5 cm, place a layer of rusk slices and top it with the mixture of the first bowl. Put another row of rusk slices and top it with ingredients from the second bowl. Then put a third row of rusk slices and the ingredients of the third bowl. At the end, grate the other half  the cheese and cover well with a foil. Before serving, keep the cake in the refrigerator for at least 24 hours.

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Ingredients

  • toast (you need a whole package and another 1/4 of another package);
  • 200 g mayonnaise;
  • 2 sour creams;
  • 5 eggs;
  • 200 g ham;
  • 100 g ketchup;
  • 300 g feta cheese or yellow cheese;
  • 8 pickles.