HOW TO MAKE CAKE MORGH (CHICKEN SANDWICH CAKE)

PREPARE THE CHICKEN FILLING

1. Cook the chicken

2. Place the chicken breast and onion in a saucepan with enough water to cover.

3. Bring to a gentle simmer and cook for about 30 minutes, or until the chicken is fully cooked and tender.

4. Remove the chicken, shred it with two forks, and allow it to cool completely.

5. Cook the eggs

6. Hard-boil the eggs, then peel and finely dice them.

7. Prepare the vegetables

8. Thinly slice the spring onions and finely chop the parsley.

9. Prepare the lemon

10. Finely grate the zest from the lemon and squeeze out the juice.

11. Make the creamy base

12. In a large bowl, combine the labneh, mayonnaise, cream cheese, lemon zest, and lemon juice.

13. Season with salt and black pepper to taste and mix with a fork until smooth.

14. Reserve half of this mixture, cover, and refrigerate. This will be used later to frost the sandwich cake.

15. Make the chicken spread

16. To the remaining cream cheese mixture, add the shredded chicken, diced eggs, chopped dill pickles, spring onions, and parsley.

17. Mix well until everything is evenly combined. Set aside.

18. Prepare the garnish

19. Using a mandoline or vegetable peeler, slice the cucumber into long, thin ribbons. Reserve some for decorating the cake.

20. Halve the cherry tomatoes and set aside, keeping a few for the final decoration.

ASSEMBLE THE SANDWICH CAKE

1. Prepare the pan

2. Place a cake ring or springform pan on a serving plate.

3. Trim the crusts from the sandwich bread.

4. Create the first layer

5. Arrange 4 slices of bread in the bottom of the pan, trimming as needed to completely cover the base.
6. Spread a layer of cream cheese over the bread and top with cucumber slices, reserving a few for decoration.

7. Create the second layer

8. Add another layer of bread.
9. Spread with cream cheese and arrange the halved cherry tomatoes evenly over the surface. Reserve a few tomatoes for decorating.

10. Create the third layer

11. Add another layer of bread.

12. Spread the chicken filling evenly over the bread.

13. Finish with a final layer of bread on top.
14. Chill
15. Cover the sandwich cake with plastic wrap and refrigerate for at least 2 hours. This allows the layers to set and makes slicing easier.

DECORATE THE SANDWICH CAKE

1. After chilling, remove the cake from the pan.
2. Using the reserved labneh, mayonnaise, and cream cheese mixture, spread a smooth layer over the top and sides of the sandwich cake, just like frosting a traditional cake.
3. Roll the cucumber ribbons into small rosettes and arrange them on top of the cake.
4. Transfer any remaining cream mixture to a piping bag and pipe small decorative swirls around the top.
5. Decorate with halved and whole cherry tomatoes, cucumber ribbons, and fresh parsley sprigs.
6. For an elegant finish, wrap additional cucumber ribbons around the sides of the cake like a decorative ribbon and loosely arrange parsley around the base.

SERVING TIP

1. For the best flavor and texture, serve Cake Morgh chilled.

2. Slice it like a cake and watch your guests’ surprise when they discover the delicious layers inside!