How to make a Swedish Sandwich Cake

Any Swedish birthday party, christening or work do would not be the same without a luscious tasty smörgåstårta – the much loved sandwich cake.

Layers of bread with gorgeous filling in between each layer. Finished off with a savoury icing and decorations on top. (Yes. You can probably tell I like smörgåstårta.)

My husband and I met at Uni. We had not been going out for long and it was his birthday coming up. I wanted to surprise him and make him something really special for his birthday. Awesome girlfriend points and all that.

He came over to my house and I sang happy birthday and presented him with the cake. He looked confused:

“- Aw thank you… You’ve made me a… Er… Mega club sandwich?

⁃ No! Well, I guess it might look like a club sandwich to you… It’s a sandwich cake. A Swedish specialty.

⁃ Ah…. You said you made me a birthday cake?

⁃ Yes. This. Is. A. Cake. Ta da!

⁃ But… cakes are sweet. This is savoury? It’s a sandwich –

⁃ …Cake! See?”

He tried the cake, he loved it and married me.

I realise that the sound of a savoury cake might seem a bit strange. You know, a bit like Peter Kay and the Garlic Bread… (If you’ve not seen the clip I’m referring to then look it up – it’s hilarious!)

For my Swedish friends, however, smörgåstårta is as normal and traditional as meatballs and lingonsylt, IKEA and rain on Midsummer Night’s eve.

I’ve made a few of these through the years and they’re always very popular. For birthdays, school graduations and for our children’s christenings.

There are hundreds of recipes out there. You can use so many different fillings – tuna, bacon, ham, pate, egg, prawns and salmon – whatever takes your fancy.

My absolute favourite is the tuna mayo and prawn variety. I have a recipe I’ve used over the years. I’ve adapted it somewhat to suit my British family’s palates and I thought I’d share it with you here:

Jessica’s Swedish Sandwich Cake

(This cake will feed about 15 – 20 people)

A big tray covered with foil

Spatula

Chopping board

3 mixing bowls

Ingredients:

2 loaves of white (toast) bread (about 45 pieces). This depends on the size of the tray of course.

Filling 1, Tuna:

3 cans of tuna in water

2 dl mayonnaise

3 dl cremefraiche

1 tbl Dijon mustard

1/2 lemon juice

Dill, finely chopped

Salt & pepper to taste

Filling 2, Prawn:

300g peeled prawns

1/2 lemon juice

1 dl dill, finely chopped

2 dl mayonnaise

2 dl creme fraiche

For the “icing”

2 dl whipping cream

3 dl creme fraiche

0.5 dl mayonnaise

1 dl dill, finely chopped

1/2 lemon juice

For decorating the cake:

Hard-boil and peel 5 eggs then finely chop

Prawns (about 300 gr)

Cucumbers, very thinly sliced

Cherry tomatoes

Lemon slices, cut into triangles

Dill

Red or Black roe (optional)

Method:

Keep your fillings in two separate bowls. Drain the water from the tuna. Mix all the ingredients. Season with salt and pepper.

Do the same with your second mixture.

Put the fillings the fridge while you start on your “icing”.

Whip up your cream to just about the soft peak stage.

Fold in the creme fraiche and mix gently. Fold in the mayonnaise, dill and lemon juice and mix gently.

Leave in fridge to cool.

Get your bread ready by cutting off all the hard edges.

Lay the bread down to make an even first layer – 9 in total.

Get your fillings from the fridge.

Gently add some of the tuna filling to the first layer. Leave a little space at the edges or the filling will spill out at the sides.

Add a second layer of 9 bread slices on top of your tuna filling.

Now add your prawn filling and then repeat the process twice. (1 more layer of tuna, 1 more prawn)

You will end up with 2 layers of each filling in total.

Add a final layer of bread.

Get your icing out of the fridge and completely cover your cake with the icing. Use a spatula as it always end up a bit messy.

Once you’re done then wrap the cap carefully with clingfilm and leave in the fridge.

This cake will taste better if made ahead of your party, preferably the night before.

Party Time! Now comes the fun part – decorating the cake.

Add the chopped up egg to all sides of your cake and on top. Make a pretty patter using the prawns, tomatoes, dill and fishroe.

Add the thinly sliced cucumber to all sides of the cake.

Cut the lemon into tiny quarters and add to the top of the cake.

Enjoy!

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