Gluten-free sandwich cake

Preparation

• Dissolve the yeast in water. Add the other ingredients and mix. There is no need to knead the dough.
• Cover the bowl with fresh cling film and place in a draught-free place to rise for an hour.
• Preheat the oven to 175 degrees.
• Grease a rectangular loaf pan with baking spray.
• Pour the bread dough into the baking pan and bake on the lower shelf of the oven for about 60 minutes.
• Let the bread cool. Cut off the crust from the top, edges and bottom of the bread, if necessary. Cut the bread horizontally into four pieces.
• Tzatziki filling
• Grate the cucumber and drain in a colander for a while.
• Mix the cucumber sauce with the cream cheese. Add the crushed garlic and mix.
• Vegetable sample
• Chop up the sun-dried tomatoes, bell pepper and pea shoots.
• Mix the cream cheese, creme fraiche and chopped vegetables. Crumble the feta by hand and mix.
• Season with pepper and salt.
• Assembling a sandwich cake
• Moisten the base of the sandwich cake with lime water. Spread 1/2 of the vegetable filling on top.
• Place another layer of bread on top and moisten with the lime water. Spread the tzatziki filling on top.
• Place the third layer of bread on top and moisten with the lime water. Spread the rest of the vegetable filling on top.
• Place the fourth layer of bread on top and moisten with the lime water. Cover the sandwich cake with fresh cling film and leave to rise for at least a few hours in the fridge.
• Remove the fresh foil and decorate the sandwich cake with chive cream cheese, pea shoots, peas and edible flowers.
  
  Iina Sarkama | Iinabites