Spicy Paneer Sandwich Cake
Equipment
Ingredients
Paneer Filling
paneer (finely chopped)
200 g
red capsicum (finely chopped)
0.25 cup
yellow capsicum (finely chopped)
0.25 cup
spring onion (finely chopped)
0.25 cup
cucumber (finely chopped)
0.25 cup
tomato (finely chopped)
0.25 cup
olives (finely chopped)
0.25 cup
jalapeños (finely chopped)
0.25 cup
cream cheese (softened)
3 tbsp
mayonnaise
2 tbsp
Sriracha sauce
1.5 tbsp
cumin powder
0.5 tsp
dried oregano
0.5 tsp
garlic powder
0.5 tsp
black pepper
0.5 tsp
salt
1 tsp
Amul cheese (grated)
0.5 cup
Cream Cheese Frosting
cream cheese (softened)
1 cup
thick yogurt
0.25 cup
mayonnaise
2 tbsp
mustard sauce
1 tbsp
salt
0.5 tsp
Assembly & Decoration
brioche loaf (large)
1 piece
carrot ribbons (ribbon-cut)
1 piece
cucumber ribbons (ribbon-cut)
1 piece
olives
10 piece
Instructions
Prepare the Paneer Filling
Mix paneer/tofu, vegetables, olives and jalapeños with cream cheese, mayonnaise, Sriracha, spices, garlic, salt and grated cheese.
Make the Cream Cheese Frosting
Whisk cream cheese, yogurt, mayonnaise, mustard and salt until smooth.
Prepare the Brioche Layers
Trim the brown edges off the brioche and slice horizontally into 3 layers.
Assemble the Sandwich Cake
Spread paneer filling between the layers, followed by a thin layer of frosting.
Cover with Frosting
Cover the entire sandwich cake with the remaining frosting.
Decorate the Cake
Decorate with carrot and cucumber ribbons, olives and anything else you fancy!
Chill and Serve
Chill briefly, slice and serve.
Original recipe
Storage
Best consumed within 2 days. Keep covered in refrigerator to prevent drying out.
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