Toonish Holiday Cake
- 4 jars Toonish Mayo
- 6-8 slices kavring/dark rye bread
- 150g rapeseed oil
- 3 dl plant-based creme fraiche
- 1 handful chopped dill
- 1 handful chopped chives
- Zest from 1 lemon
- Salt and pepper to taste
- 1 tsp agar agar (this is a plant-based alternative to gelatine leaves)
- Dill, chives, radish and red onions for decoration
Mix the agar agar powder with some of the creme fraiche in a pot. Carefully heat up to medium heat (85-90 degrees). Let the mix simmer for 5 minutes.
Mix or crumb the kavring/dark rye bread in a bowl, add the oil and mix into a mass.
Press out the mass in the bottom of a springform pan.
Mix Toonish Mayo, dill, chives and creme fraiche and pour into the springform pan (23cm).
Put in the fridge overnight.
Decorate to your taste!