Start by making the carrot lox( preferred the day before) or let it marinate for at least 2 hours.
Make the tofu filling; Chop the red onion into tiny pieces. Cut the tofu into very small cubes. Chop the green parts of dill with a knife or scissors. Mix these ingredients, the seaweed pearls and vegan mayo together.
Cut the bread slices to be even and the same size. Choose a board you want to assemble your cake on.
Moisten the bread layers slightly with plant milk. Use a brush for this.
Spread vegan Skagen evenly on the first layer. Top it with 3 bread slices and moisten them.
On the second layer, spread some filling. Chop some carrot lox and put a layer of that on top of the tofu spread. Save some big and nicest-looking carrot slices as decoration.
On the third layer, spread the rest of the tofu filling. Cover with 3 bread slices and do not moisten the top layer.
Trim the edges with a knife if you need to to get them even. Spread vegan cream cheese evenly around the whole cake.
Decorate with a design you like. Make for example carrot lox roses. Put on top rest of the vegan caviar. Slice some lemon and use 2-4 slices. Parsley or pea sprouts keep their shape even for the next day as decoration. The sides of the cake can be left without decoration or use herbs or cucumber.