A Mother s Day luncheon fit for a queen! ’

Tea Sandwich Cake

Surprise! Our showstopping cake is really a multilayer sandwich fi lled with smoked salmon, watercress, cucumber and herbed cheese and “frosted” with lemony cream cheese!

3 cheese,pkgs. (8 at oz. room each) temperaturecream

3 scallions, chopped 3 Tbs. chopped fresh dill 2 tsp. grated lemon zest 3 tsp. lemon juice

2 medium tomatoes, about 5 oz. each, cored, thinly sliced

1 English cucumber

25 slices white bread from 2 (16 oz.) loaves, such as Pepperidge

● In bowl, on medium-low speed, beat 1 1/ 2 pkgs. cream cheese with scallions, dill, lemon zest and 2 tsp. lemon juice until blended. Cover; reserve. Arrange tomato slices on paper towel; cover with paper towel and reserve. Peel one side of cucumber. With peeler, cut off about 20 long ribbons from peeled side of cucumber. Arrange ribbons on paper towels; cover with paper towels and reserve. ● Wrap bottom of 8" springform pan with foil; attach side of pan. Stack 4 bread slices together. Using serrated knife, trim crust from 3 straight sides, as shown. ● Trim crust from rounded top of bread Farm Original White Bread 1 pkg. (4 oz.) sliced smoked salmon 1/2 cup packed watercress leaves 1/2 cup sour cream 1/8 tsp. each salt and ground white pepper

1/2 cup red grape tomatoes, halved

1/2 cup yellow cherry tomatoes, halved

Fresh chives and dill sprigs slices, as shown. Keep bread covered with plastic wrap when not in use.

● Using 5 bread slices for each layer of cake, cut and fit bread so that rounded sides are against side of pan, as shown.

● Line bottom of pan with layer of bread. Evenly spread about 1/3 cup cream cheese mixture over bread. Top with salmon, cut to fit, then another layer of bread, lightly pressing down to adhere. Spread with 1/3 cup cream cheese mixture, then top with watercress and bread; spread with 1/3 cup cream cheese mixture and top with tomato slices, overlapping slightly to fit. Top with bread; spread with remaining cream cheese mixture, then top with cucumber, overlapping slightly and trimming to fit. Arrange remaining bread on top. Cover; refrigerate at least 2 hours or overnight. ● In bowl, on low, beat remaining 1 1/2 pkgs. cream cheese and 1 tsp. lemon juice with sour cream, salt and pepper until smooth; on medium, beat until mixture is fluffy, about 1 minute.

● Uncover pan; remove side. Using large spatula, transfer sandwich from bottom of pan to serving plate. Spread cream cheese mixture over top and side of sandwich. Decorate sandwich with grape and cherry tomatoes, chives and dill.