Delicious Swedish Smörgåstårta Sandwich Cake to be served as an appetizer on your next party! This recipe is so easy to make as it uses a loaf of bread and just a few fillings.
Yes, that is a cake, but it’s a bit unusual because it’s savory! You heard me right, a savory cake! It’s a sandwich cake, made with bread, smoked salmon, carrots, peas, cucumbers, radishes, and frosted with cream cheese frosting. Pretty creative huh? I can’t take the credit for the idea though, because the first time I’ve had a sandwich cake was in 2010 when I went to Uni in Sweden. However, I tried to put my own twist on this savory cake to make it unique.
In Swedish it’s called Smörgåstårta (Sandwich cake), it’s also popular in Estonia, Finland, and Iceland .
It’s a massive sandwich that is served cold, sliced just like a dessert cake, and eaten like a regular sandwich. The garnishes on top usually reflect what’s inside the cake, but not necessarily.
The fillings vary, but it could be smoked salmon, cold cuts, olives, eggs, carrots, peas, cucumbers, liver pate, grapes, cheese, but by all mean,s fill your sandwich cake with whatever you like! And the frosting is usually either cream cheese or egg mayo.
My favourite part is decorating the sandwich cake, when I use smoked salmon I like making salmon roses by slicing the smoked salmon into thin strips and rolling them into the shape of a rose. I also add a lot of greens to decorate the sandwich cake. I decorated this cake with peas and parsley leaves, but decorating with asparagus is also a great idea. Or you can even very thinly slice cucumbers and decorate the sides of the cake with them.
H0w are you celebrating Easter this year? My sister is coming to visit me, she is arriving today in the evening so I’m saving this cake to enjoy with her when she’s here. I’m pretty sure that she’s going to love it, I know that many of the ingredients that I’ve used to create this are her favourite! I’m so excited for the long Easter weekend though, as it means spending time with family, lots of good food and hopefully some sunshine!
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
- 1 round loaf of bread
For cream cheese frosting:
- 200 grams cream cheese
- 1 tsp garlic powder
- 1 tsp ground white pepper
- 1/2 tsp salt
For the filling:
- 100 grams smoked salmon
- 1/3 seedless cucumber
- 1 hard boiled egg
- 3 small radishes
- 6 baby carrots
- 1/4 cup peas
- Cut the edges of the loaf to make it as round as possible, then slice it in the middle to make 2 layers (or 3 if you like).
- To make the frosting, beat all ingredients together using a hand mixer. If you're not happy with the consistency of the frosting and it's difficult to spread, add 2 tbsp of sour cream.
- Thinly slice smoked salmon, cucumber, egg, radishes and carrots.
- To assemble the sandwich cake, lightly spread the cream cheese frosting on the first layer of bread.
- Then add smoked salmon, followed by cucumber, sliced egg, radishes, carrots and peas.
- Cover with the second layer, and spread a layer of cream cheese frosting on top.
- Frosting this sandwich cake same way as you frost a dessert cake by covering the sides of the cake.
- Finally, decorate cake with salmon roses, and the rest of the ingredients.
- Serve immediately or store in the fridge covered for up to 24 hours.