Make a sandwich cake that everyone will enjoy but save the best ingredients for the decoration and to give a hint about what the cake hides inside…

prep time 60 min


  • 120 g of Pulled Oats® Nude
  • 125 g peas
  • 100 g broccoli
  • A sprig of mint
  • A bunch of dill
  • 35 g wasabi paste
  • 35 g horseradish paste
  • Zest and juice of 1 lemon
  • 1 tsp Salt
  • 125 ml oil
  • 120 g of Pulled Oats® Nude
  • 200 g boiled beetroot
  • 50 g lingonberries
  • 1 tsp sugar and salt
  • ½ dl oil (just over ½ dl)
  • 400 g cream cheese
  • 200 g quark
  • Zest and juice of 1 lime
  • Zest of 1 lemon
  • Pinch of white pepper
  • 1 Salt
  • 18 slices of (toasting) bread (use different types of breads if you like)
  • 1½-2 dl vegetable stock
  • 50 g sliced cucumber
  • 50 g boiled beetroot slices


  1. Chop the Pulled Oats® into smaller pieces. Steam the broccoli for two minutes and cool in cold water. Press out the excess moisture. Cut the beetroot into pieces. Press out the excess moisture. (You do not need to peel the beetroot).
  2. Place all the wasabi-pea and beetroot filling ingredients, except the Pulled Oats®, in separate bowls. Blend in a food processor or a blender until smooth.
  3. Fry the Pulled Oats® in a pan. Let cool and add the Pulled Oats® to both fillings. Taste and adjust seasoning as needed.
  4. Make the frosting. In a bowl, grate the lemon and lime zest and squeeze in the lime juice. Stir in the cream cheese and quark. Season with salt and white pepper. The mixture should be soft and spreadable.
  5. Start building the sandwich cake. Cut 18 equally sized slices of bread. Cut off the crusts.
  6. Place half a sheet of baking paper around the edges of your platter. Place the first bread layer (6 slices) over the baking paper. Moisten with the vegetable stock. Spread a flat layer of beetroot filling. And if desired, top with thin slices of beetroot.
  7. Place the second layer of bread slices and moisten with vegetable stock. Spread a flat layer of wasabi-pea filling. If desired, top with cucumber slices. Add the last layer of bread and moisten with the vegetable stock.
  8. Wrap the baking paper around the cake and wrap the sandwich cake tightly with cling film. Place in a fridge overnight (with a weight on top) to allow the flavours to infuse.
  9. Place the sandwich cake on a serving dish and spread the frosting over the top and sides of the cake. Decorate just before serving with edible flowers, rocket and/or radish and beetroot slices.
  10. Use fresh bread to ensure a much better result.

Categories: Appetizer, Baking, Festive, Main Dish, Nordic, Pastry, Snack, Snacks, Summer, Vegetarian

In this recipe we used: Pulled Oats® Tomato 240 g