Sandwich Layer-Cake
White sandwich bread, cooked peeled shrimp and cottage cheese come together in this seafood — 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Hard-boil the eggs by placing them in a pan of cold water, bringing to a boil, then simmering for 9 minutes; cool them under cold running water, peel, and chop, reserving a few slices for the top.
- Make the binding spread by blending the cottage cheese until smooth, then stirring it together with the mayonnaise and sour cream and seasoning with salt, pepper and a squeeze of lemon juice.
- Trim the crusts from the bread to form even rectangles, then lay a first layer of slices side by side on a serving platter to make the base.
- Spread a thin layer of the cheese mixture over the bread, then scatter over half of the chopped egg and a layer of the cooked shrimp along with some chopped dill.
- Add a second layer of bread, press gently, and repeat with more spread, the remaining egg and shrimp, then top with a final layer of bread.
- Mask the entire stack with the remaining cheese mixture, coating the top and sides like a cake, then chill covered for at least 2 hours so the layers firm up.
- Just before serving, decorate the top with thin cucumber slices, the reserved shrimp and egg, sprigs of dill and lemon wedges, then slice through with a sharp knife to reveal the layers.
You'll use: Pan · Saucepan · Blender
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Sour Cream
- plain Greek yogurt · crème fraîche
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Sandwich Layer-Cake take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Sandwich Layer-Cake is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Meyer lemon chiffon cake, chocolate.jpg by stu_spivack, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.