Does anybody know how to say “obsessed” in Swedish? Because this is what I have been since I first laid eyes on a Swedish Sandwich cake on Pinterest. My brain has been fussing and fuming over these sumptuous, wildly creative, savoury sandwich cakes for weeks now! I mean every waking moment has been consumed with how I would make one; what I would put in it, and how I would frost and decorate it. One of the problems was that most of the youtube videos I watched were in Swedish. So unfortunately, while I could guess at the ingredients, I didn’t know exactly what they were using. I mean mayo, sour cream, crème fraîche and cream cheese mostly look the same. In the end, I combined what I thought would taste good and behave nicely, and it worked. The cake was a resounding success, and only the first of many Smörgåstårta to come out of my kitchen, I’m sure.
My research taught me that these “cakes” are very much free style. Whatever you and your friends fancy, can be worked into the creation, and they can be made in any size and shape. Rather than cake and buttercream, they are made of bread and sandwich fillings, and savoury decorations. The Swedes serve them for celebratory gatherings, and pride themselves on the beauty of the cakes. My girl friends and I were having a brunch to celebrate L’s significant birthday, and I knew this would be perfect for the party. Well what a hit it was! I believe that I may have started a new tradition amongst my friends, for special birthdays!
I used the ring of my 9-inch spring form pan as the mold for the cake. If you have a mousse cake mold, you can use that too. I made vegetarian fillings, but you could use chicken salad, or shrimp or salmon mousse as fillings. You can add layers of smoked salmon on top of your other fillings, or sprinkle freshly chopped herbs on the layers as well. Anything goes. You can use white sandwich bread, but I chose to use Russian Rye sandwich bread. Be sure to cut the crusts off as you assemble the cake.
Swedish Sandwich Cake
For a 9-inch layer cake:
Slices of Russian Rye sandwich bread
First Layer: (Green)
3 or 4 avocados
Second Layer: (Yellow)
Hard Boiled Eggs (about 6)
Green onions, chopped
Salt and pepper
Third Layer (Pink)
1-14 oz. can chickpeas, rinsed and drained
3 or 4 small pickled beets
1 – 2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon rind
1 clove garlic, minced
salt and pepper to taste
1 large container spreadable cream cheese (1 kg)
1 cup crème fraîche
For each of the layers, mix the ingredients in a medium bowl. Add any additional ingredients that you would like to include in the sandwich cake and check for seasoning.
Place your mold or springform ring on your cake plate.
Begin by removing the crusts from the slices of sandwich bread. Place slices of bread in the mold to form a base. Cut pieces to make an even layer of bread with no holes.
Spoon in the first layer of filling and smooth it out to the edges, making an even layer.
Add a second layer of bread slices, and the second filling.
Add a third layer of bread and the third filling.
Top with a final layer of bread slices.
Cover tightly with plastic wrap and refrigerate overnight. The cake will firm up and the flavours will marry.
On the day of serving, whip together the spreadable cream cheese and crème fraîche (or thick cream). It should be a good, spreadable consistency. You can whip this by hand or with a mixer.
Remove the ring from the cake.
Spread the frosting on the cake and decorate it as you desire. I made rosettes with slices of smoked salmon. You could make rosettes from slices of salami or other cold meats. Punch out shapes in sliced carrots. Use lots of fresh herbs. Let your inner artist go crazy!
I don’t ever show my ugly iPhone photos, but I wanted to show you what the inside looks like. Because this was a birthday party, I couldn’t cut the cake and photograph it properly before the birthday girl arrived. So here is what it looked like while the guests were gobbling it up.