Easy and quick to make, this salty sponge cake is ideal for aperitifs and buffets!
Once cooled, cut the sponge cake into 3 discs. Fill the first layer with tuna and mayonnaise, sliced cherry tomatoes and lettuce. On the second layer spread the mayonnaise and add the cooked ham and Emmental (or another soft cheese of your choice). Close with the last disc and the savory sponge cake is ready to be served!
You can definitely obtain more discs and stuff them as much as you want!