Bologna Cake

Method

1. Take 90 g of full-fat cream cheese out of the fridge and leave it on the counter for 30 minutes, until it is soft enough to spread without tearing. This is the one step you cannot rush — cold cream cheese will drag the bologna apart.
2. Beat the softened cream cheese in a small bowl with a fork or a hand whisk until completely smooth and light, about 1 minute, then work in 1 tsp of mayonnaise, 1 tsp of drained sweet pickle relish, 1 tsp of finely grated onion with its juice, 0.5 tsp of Worcestershire sauce, 0.25 tsp of hot sauce and a good pinch of freshly ground black pepper. Taste: it should be tangy and well seasoned, as the bologna is salty but bland.
3. Scoop about a third of the spread into a second bowl and set it aside — that is your frosting. Pat 6 slices slices of thick-cut bologna dry with kitchen paper so the spread grips, and peel off any casing.