Cut the crusts off the bread slices and form a square with four of the pieces. Take the bottom out of an 8-inch springform pan and press down in the center to create a circle and cut off the edges of the bread slices. Repeat this two more times with the other slices of bread. Use one of the circles as the base of your sandwich cake and insert into the springform pan.
Spread ⅓ of the herb cream cheese over the bread and top with the cucumber slices and ham slices. Spread a tablespoon of mustard over the ham and sprinkle half of the shredded cheese on top.
Lay down a new layer of bread slices and coat with another ⅓ portion of herb cream cheese. Cover this with radish slices, egg slices, and the remaining shredded cheese, and sprinkle the chopped basil on top. Lay down the rest of the ham slices and spread another tablespoon of mustard on top.
The final layer consists of the remaining bread circle and the rest of the herb cream cheese. Chill for 2 hours.
Remove the sandwich cake from the springform pan and spread the plain cream cheese over the entire surface. Finally, decorate the top with halved cocktail tomatoes and parsley leaves and sprinkle pepper over the top — feel free to add any other vegetables you want. Garnish the sides with vertically-placed chives so that they look like blades of grass.
