Smörgåstårta (Swedish Sandwich Cake)

4.67 from 3 votes

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 Time2

Chilling Time2

Total Time4

Course: Main Course

Cuisine: Nordic, Scandinavian, Swedish

Servings: servings

Calories: 438kcal

Author: Kristi

Equipment

Food processor
small offset spatula

Ingredients

For the Frosting:

8 ounces whipped cream cheese
1 cup creme fraiche or sour cream
1 teaspoon lemon juice
White pepper to taste

For the Vegetable Spread Filling:

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

For the Smoked Salmon Spread Filling:

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

For the Egg Salad Filling:

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

To Assemble the Sandwich Cake:

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

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.
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.
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.
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).
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.
Spread the Smoked Salmon Filling over the second layer of bread. Top with 4 additional slices of bread.
Spread the Egg Salad Filling over the third layer of bread. Top with 4 more slices of bread.
Cover and chill for at least one hour to allow the cake to firm up.
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.

Notes

Make sure all of your fillings are thoroughly chilled prior to assembling the cake. It will make the process easier. I prefer to make my fillings the day before I assemble.

Tuck 4 strips of parchment paper under each side of the base bread layer. These can be gently slid out after you are done frosting and decorating the cake and will keep your serving plate nice and neat!

Use a small offset spatula for frosting the sandwich cake. This is such a great tool to have in your kitchen. It has so many uses!

Plastic wrap will stick to the frosting so when you chill the cake after it is assembled, frosted and decorated, stick a few toothpicks or skewers into the top of the cake to keep the plastic wrap from touching the surface of the cake. When you are ready to serve, simply remove the toothpicks or skewers and gently move some frosting over to cover the holes.

Use a serrated knife to cut and serve the cake for clean slices. To prevent the colors from the different layers from transferring from the knife to your next slice, give the knife a quick wipe with a paper towel in between each slice.

Feel free to experiment with different fillings!

Nutrition