Swedish Smörgåstårta Sandwich Cake
round loaf of bread
For cream cheese frosting:
ground white pepper
For the filling:
hard boiled egg
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.