Toast loaf
12 g (0.42 oz) fresh yeast
250 ml (8.45 fl oz) milk
400 g (14.11 oz) wheat flour
4 g (0.14 oz) sugar
7 g (0.25 oz) salt
50 g (1.76 oz) butter, unsalted

Roast beef
800 g (28.22 oz) roast beef
10 g (0.35 oz) onion powder
9 g (0.32 oz) salt
5 g (0.18 oz) black pepper
25 g (0.88 oz) butter

Pickles
100 g (3.53 oz) cucumber
100 g (3.53 oz) onions
60 g (2.12 oz) apple cider vinegar
120 g (4.23 oz) sugar

Remoulade sauce
2 g (0.07 oz) turmeric powder
2 g (0.07 oz) coriander powder
2 g (0.07 oz) sugar
2 g (0.07 oz) salt
300 g (10.58 oz) creme fraiche
200 g (7.05 oz) pickles

Fried onions
100 g (3.53 oz) onions
20 g (0.71 oz) corn starch
500 ml (16.91 fl oz) vegetable oil for deep frying

instructions

Toast loaf
Add the yeast to the cold milk and stir to dissolve it. Add all the other ingredients and knead for 8 minutes. Cover the bowl and let the dough rise for 1 hour.
Grease a round cake pan or smaller cake rings with soft butter.
Press and fold the dough gently and shape it into the pan, cover and let it rise for 1 hour.
Preheat an oven to 175° C (347 degrees Fahrenheit).
Bake the loaf for 20 minutes or until the bread has an inner temperature of 94° C (201.2 degrees Fahrenheit).
Let the loaf cool down before slicing it in 3 layers, like a cake.

Roast beef
Preheat the oven to 150° C (302 degrees Fahrenheit).
Put a pan on high heat and add the butter when the pan is hot. Put the roast beef on the pan.
Drizzle the salt, pepper and onion powder on the roast beef.
Flip the roast beef when it is browned and put some more seasoning on it.
Brown on all sides and baste with the butter. If the pan is oven safe, put it in the oven, otherwise transfer the roast beef to an oven proof dish and add the melted butter. Cook until the inner
temperature of the roast beef reaches 60° C (140 degrees Fahrenheit). Take the roast beef out of the oven and cool it down.
Refrigerate it until it is cold and then slice the roast beef very thin.

Pickles
Chop the onions and cucumber into a fine dice.
Combine all the ingredients in a pot and bring to a boil. Stir until the sugar is dissolved. Let it cool down and then refrigerate it.

Remoulade sauce
Heat the spices in a dry skillet.
Pour the creme fraiche into a bowl and add the spices, sugar and salt.
Strain the pickles and add them to the bowl. Mix gently with a spoon.

Fried onions
Heat the oil to 175° C (347 degrees Fahrenheit). Use a mandoline to slice the onions 1 mm thin. Dip the onions in the flour and shake of the excess. Dip the onions into the frying pot and shape it into a round nest. Drain the nest on a paper towel.

Assembly
Rinse and chop the salad. Cut some cucumber in 2 mm slices and some in long ribbons.
Smear remoulade sauce on all layers of the cake. Add roast beef slices and salad to all layers.
Stack the layers and smear remoulade on top of the cake and some creme fraiche on the sides.
Decorate the top with the onion nest and roast beef rosettes. Stick the cucumber ribbons on the sides of the cake with a slight overlap. Place some cucumber slices on the plate.