Smörgåstårta (Swedish Sandwich Cake)
Smörgåstårta (Swedish Sandwich Cake) is a savory layered sandwich made to resemble a large cake. It consists of several layers of bread and a variety of fillings in between each layer. It is then topped off with a savory cream cheese frosting and decorated with herbs, vegetables, smoked salmon or shrimp. It's a showstopper of a dish and perfect for serving at a large gathering or festive occasion!
- Prep time
- 2 hr
- Cook time
- Not listed
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces whipped cream cheese
- 1 cup creme fraiche or sour cream
- 1 teaspoon lemon juice
- White pepper to taste
- 4 ounces whipped cream cheese
- ¼ teaspoon garlic powder
- ¼ cup diced red bell pepper
- ¼ cup diced carrot
- 2 tablespoons diced red onion
- ½ cucumber (sliced thin)
- ¼ cup creme fraiche or sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- 8 ounces smoked salmon (chopped)
- 6 large hard boiled eggs
- ⅓ cup mayonnaise
- 2 tablespoons sour cream or creme fraiche
- 1 tablespoon dijon mustard
- 2 tablespoons chopped fresh chives
- Salt and freshly ground pepper
- 16 slices white sandwich bread (crusts removed (about 1 large loaf))
- Vegetables (such as sliced cucumbers, carrots, radishes, etc, herbs, smoked salmon and/or cooked shrimp for decorating)
Instructions
- 1
Make the Frosting: Combine all of the ingredients except white pepper in a medium bowl and stir until smooth. Season to taste with white pepper. Cover and chill until you are ready to use.
- 2
Make the Vegetable Spread Filling: Combine the cream cheese, garlic powder, red bell pepper, red onion and carrot in medium bowl. Stir until combined. Cover the bowl tightly and transfer to the refrigerator until you are ready to use. Cover and chill the sliced cucumbers separately.
- 3
Make the Smoked Salmon Spread Filling: Combine the sour cream or creme fraiche, mayonnaise, lemon zest and lemon juice in the work bowl of a food processor. Process until smooth. Add the smoked salmon and dill. Pulse briefly to combine. Transfer to a bowl, cover and chill.
- 4
Make the Egg Salad Filling: Combine the mayonnaise, sour cream, dijon mustard and chives in a medium bowl. Peel the eggs and cut in half lengthwise. Transfer the yolks to the bowl. Whisk all ingredients together until smooth. Chop the egg whites into a medium dice. Fold into the mayonnaise mixture. Season to taste with salt and pepper. Cover and chill. (All fillings can be made a day ahead of time).
- 5
To assemble the Sandwich Cake: Lay 4 pieces of bread on a serving platter in a 2 x 2 square. Spread the Vegetable Spread Filling over the top of the bread. Top with cucumber slices and 4 more slices of bread.
- 6
Spread the Smoked Salmon Filling over the second layer of bread. Top with 4 additional slices of bread.
- 7
Spread the Egg Salad Filling over the third layer of bread. Top with 4 more slices of bread.
- 8
Cover and chill for at least one hour to allow the cake to firm up.
- 9
Remove the cake from the refrigerator. Spread the frosting evenly over the cake. Decorate the cake with vegetables, herbs, smoked salmon and/or cooked shrimp (or any other edible decor you like). Carefully cover. Use toothpicks or skewers to keep the plastic wrap from touching the frosting. It will stick). Refrigerate until ready to serve, at least an hour and up to 12 hours.