Sophisticated gelled smoked reindeer sandwich cake for special occasions
Crush a Malax loaf in a mixer.
Mix in melted butter. Line a 24-26 cm springform cake pan or adjustable rectangle cake ring with baking paper.
Press the bread-butter mix into the base of the pan/ring.

Prepare the filling.

Put the gelatine leaves into cold water to soak. Whip the double cream and whip in the herb cream cheese. Chop the red pepper and pickled cucumber(s) into small cubes. Add them to the filling with the mustard, dried tarragon and chopped arugula. Check the taste. Add ingredients if necessary. Heat the water or the cucumber pickle brine to boil for example in a water glass in a microwave oven. Squeeze excess water from the gelatine leaves, dissolve them in the water/brine and mix until fully dissolved. Pour the water/ brine slowly into the filling, mixing simultaneously. Pour the filling on the bread/butter mix and cover with cling-film. Keep the cake in the fridge for a few hours or overnight. Remove the cake from the pan/ring, using a knife if necessary, and place it on a dish. Sprinkle arugula on the top and decorate it with smoked reindeer slices, mini plum tomatoes and carambola slices. Bring salted water to boil, add the asparaguses, let them boil a few minutes and drain. When cooled, put the asparaguses on the cake. Serve!