Tea Sandwich Cake

Tea Sandwich Cake
Ingredients:
8″ round loaf of bread
For the egg & avocado salad:

5 hard-boiled eggs – chopped

1 avocado – peeled
1 tsp. lemon juice

1 Tbsp. mayonnaise
1 1/2 Tbsp chopped fresh chives
1 1/2 Tbsp finely diced celery
Salt & pepper
For the cucumber & dill:
1/2 English cucumber, peeled, sliced and drained on paper towels
4 oz. cream cheese, softened
2 Tbsp chopped fresh dill
1/4 t garlic salt
For the icing:
1/3 cup Sour cream
1/4 cup mayonnaise
4 oz. cream cheese, softened
3/4 tsp salt
1/2 tsp ground white pepper

Decorations:
2 hard-boiled eggs, sliced
1/2 English cucumber, sliced
Chives

Cut the crust off of the loaf of bread and cut loaf into thirds horizontally. Set the bread aside. Save the crust to make breadcrumbs for another recipe.

Egg & Avocado Salad:

Mix all of the egg & avocado salad ingredients together in a large bowl.

Cucumber & Dill layer:

In a separate bowl, mix 4 oz. of cream cheese with the dill and garlic salt until blended.

Icing: Using an electric mixer, blend together the sour cream, 1/4 c of mayonnaise, 4 oz. cream cheese, 3/4 t salt and the white pepper. Set aside.

To assemble, spread half of the dill cream cheese on bottom layer of bread. Top with peeled cucumber slices, slightly overlapping them. Spread the remainder of the dill cream cheese on another layer of bread and place cream cheese side down over the cucumbers. Spread the egg/avocado salad on top of that layer and top with the third piece of bread. Frost the cake with the sour cream mixture. To decorate, circle the side of the cake with the remaining cucumber slices and chives, arrange the egg slices and some chives on the top of the cake. Refrigerate until ready to serve.

Serves 8.

Note: For perfect hard boiled eggs, place eggs in a saucepan with enough water to cover by one inch. Bring to a hard boil, cover and remove from heat. After 12 minutes, remove the eggs from the hot water and place in an ice bath for a minute to stop the cooking. Refrigerate eggs until completely cool.