1First start crumbing the pumpernickel bread and set aside.
2For the vegan cream cheese filling, add the vegan cream cheese in a bowl, chop dill and chives, and add it to the cheese together with one package of salmon spread.
3Season with pepper and the juice from half a lime. Mix it well until you get a nice and smooth cream.
4Prepare your garnishes. We used a vegetable peeler to make little cucumber rolls. Also the smoked salmon can be twisted into little roses. Let your creativity decide :)
5To layer the cake, start by placing the pumpernickel bread crumbs into a cake form, spread a centimeter thick layer of the cream filling onto the bread, and repeat this procedure one more time to obtain 4 layers (2 layers of bread and 2 layers of cream).