make a medium sized, 4 layer cake
For the tuna filling:
3 cans of tuna
1 small onion finely shredded
1 ½-2 squeezed lemons
2 tablespoons mayonnaise
1 dash of pepper
½ teaspoon salt
½ teaspoon curry powder
1 can sweet corn
1 big tomato sliced
¼ shredded lettuce or/and 3 shredded carrots
For the frosting:
2 packs of plain curd (labna) or with thyme
(or 1½ packs of sour cream if you don’t like Labna)
1 tablespoon cooking cream
1 dash of salt
1 dash of pepper
1 dash of garlic power
3 packs of toast
1 cooking pot or a baking form depending on how large/high you want the cake to be and what shape you prefer. If you want a large cake but only have a large pot that is too high, cut out a circular cardboard that is slightly smaller in diameter than the pot you have. You can now use the cardboard to put it on the last layer of toast so that when you flip the cake onto a tray it’s supported and wouldn’t fall apart.
1.Let the tuna drain from its oil. Add the shredded onion and the lime juice along with the mayonnaise. Season with salt, pepper, curry and sprinkle some olive oil on top. Now mix until all is well blended. And let it cool in the fridge. (You can also prepare the tuna as you prepare your usual favorite tuna salad with more ingredients.)
2.Meanwhile unpack all the toasts and remove all the bread crust. For the “frosting” mix the curd with the cooking cream or you can substitute it with some mayonnaise. Season with salt, pepper and garlic powder and let it cool in the fridge for while.
3. Now, grease the pot and start piling up the toast, tuna and toppings until you reach the number of layers you want. The toasts have to be aligned to cover up the whole pot base, cut out and adjust the toast to fill the whole base. Then pour some rayeb milk on the toast to make it a bit juicy. Now add a layer of tuna and one topping then a thin layer of the curd mix. Cover with another layer of toast soaked in rayeb, another kind of topping, curd mix and so on until u reach the needed height. Don’t soak the last layer of toast. Now, flip the pot while holding the serving tray or plate underneath to pitch the cake onto the plate. Cover up the whole cake with the remaining curd frosting and decorate the cake with olives, cherry tomatoes, baby corn, pickles or anything else you can think of.