Tuesday, September 14, 2010

Sandwich Cake “Smörgåstårta”

Picture from Alltommat.se

Today i am doing a guest post over at Designing Dna on Sandwich Cake “Smörgåstårta” in a Swedish Kitchen.  Colleen asked me to write a guest post with a Swedish recipe and also a little about Swedish kitchens.  I am so excited to write about this, my two favorite topics–kitchens and food.  To me Swedish kitchens are simple, sleek and usually light.  There are so many styles and versions out there.  But on the guest post are some of my favorites and you can read all about it on Designing Dna.    

Then for my Swedish recipes i decided to share a classic since the 1960’s, it is very uncommon in the US: Sandwich Cake “Smörgåstårta.” Basically, it’s a very large sandwich with lots of different sandwich ingredients and fillings–so many that it looks like a cake! 

Sandwich cake is usually built with several layers of bread with filings in between and then mayonnaise with other goodies on top.  Some of the most common fillings are: shrimp, smoked salmon, egg, tomatoes, cumber, and ham.  The Sandwich cake is served cold and cut up just like cake. There are many variations to filling and decorations, but here is one of my favorite sandwich cake recipes. 

Sandwich Cake “Smörgåstårta”

Yields: 10-15 people 

Prep Time:  About 60 minutes | Chill Time: About 2 hours 

2 loafs of two kinds of bread. You will need two kinds of bread. I usually use one light and one dark type.  French bread and something whole wheat.
1/2 cup roe (caviar)
3-4 tbsp chopped dill
3 hard boiled eggs, chopped
1 cup soft cheese, Philadelphia or alike
1/2 cup smoked ham, chopped
3/4 cup liverwurst/paté (soft spread)
4 tbsp cucumber pickles, chopped
1 cup of mayoonaise    

For decoration:
Lemon slices

Mix 1:
About 1/2 cup roe (caviar)
3-4 tbsp chopped dill
3 hard boiled eggs, chopped    

Mix 2:
1 cup soft cheese, Philadelphia or alike
1/2 cup smoked ham, chopped    

Mix 3:
3/4 cup liverwurst/paté (soft spread)
4 tbsp cucumber pickles, chopped    

Mix each of the mixes together well, in separate bowls.    

Cut the bread in 1/2 inch slices and cut off the crust (the crust destroys the smörgåstårta). You need two slices of light and two slices of dark bread.    

Spread a thin layer of butter on both sides of the bread except the bottom and the top sides. Start with a light piece of bread and spread an evenly layer of the first mix on it. Put a dark piece on it and cover it with mix 2, then a light piece of bread and cover it with mix 3. Then you put a dark piece of bread on that.    

Cover the cake with plastic foil and press it together a little. Put it in the fridge for a couple of hours, but preferably the day before you’ll serve it. (You can also store it in the freezer for a couple of weeks, before you take it out to decorate it and serve it).    

Take out the cake and spread a thin layer of mayonnaise on it. Decorate it with the following: Lemon slices, shrimp, dill, tomatoes, cucumber, cheese, ham or salmon. You can also cut the corners to make it look more like a tort.    

Serve the smörgåstårta with tossed salad. Smörgåstårta is perfect to serve at birthday parties, garden parties or as lunch, brunch or night snack. It works well with coffee, tea, cider, wine or champagne.    

Now if you haven’t yet go over to Designing Dna and read my guest post.

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17 Responses to “Sandwich Cake “Smörgåstårta””

  1. 1

    Tweets that mention Sandwich Cake “Smörgåstårta” — Delishhh -- Topsy.com — September 14, 2010 @ 6:20 am

    […] This post was mentioned on Twitter by Appaman, Delishhh. Delishhh said: Sandwich Cake “Smörgåstårta” http://goo.gl/fb/hyCKK […]

  2. 2

    Maddie — September 14, 2010 @ 3:22 pm

    Lovely article, Ewa! I have to say, I’m sadly ignorant when it comes to Swedish culture (and kitchen design), but this recipe has got me intrigued. What a cool idea—makes lunch a little bit more interesting. 🙂

    • Delishhh replied: — September 15th, 2010 @ 8:30 pm

      Maddie – that is what i am here for 🙂 i can bring you some of that culture to you. This Sandwich cake is awesome for a brunch of shower, always a huge hit.

  3. 3

    redmenace — September 14, 2010 @ 4:48 pm

    I’ve never heard of this before, but I am a true lover of the sandwich. I often say it’s the world’s most perfect food. Thanks for the recipe!

    • Delishhh replied: — September 15th, 2010 @ 8:34 pm

      Robin – Oh i love sandwiches, i can have them from breakfast, lunch and dinner. I actually think in Sweden we eat more sandwiches than folks do here. We do eat them for breakfast more often and then we always have bread, butter and deli on the side for lunch and dinner. That makes it a lot of bread 🙂 Something i cold never give up.

  4. 4

    Splendid Willow — September 14, 2010 @ 8:30 pm

    Fun! I am off to check it out!

    ox, Mon

  5. 5

    Lorraine @ Not Quite Nigella — September 15, 2010 @ 1:56 am

    Your Smörgåstårta is beautiful! I could devour a piece right now! 😀

    • Delishhh replied: — September 15th, 2010 @ 8:36 pm

      Lorraine – Thanks for stopping by. I love bread and sandwiches so this would work for me any day. It is great for brunches and showers as well. So i have a side question, i have a bunch of pineapple here at home, any ideas to what i should make?

  6. 6

    Diana — September 15, 2010 @ 2:07 pm

    That is such a lovely recipe…I need to try it:)
    Kisses and have a wonderful day

    Ps: I am hosting a sweet jewelry GIVEAWAY today 🙂 Hope you will join in!!!

    • Delishhh replied: — September 15th, 2010 @ 8:37 pm

      Diana – what a great giveaway! I was there and commented. If you do ever try the cake let me know, would love to see it. Thanks for coming by.

  7. 7

    Cakelaw — September 16, 2010 @ 3:14 pm

    That looks magnificent!! I have only ever seen such a dish once before at a cooking demonstration, but I love the idea.

    • Delishhh replied: — September 20th, 2010 @ 8:39 pm

      Cakelaw – Sandwich cake is so much fun to make then eating it is even better. Love your blog.

  8. 8

    Rosa — September 17, 2010 @ 6:50 am

    It looks so fresh and beautiful! A delicious speciality…



  9. 9

    Magdalena — September 17, 2010 @ 1:21 pm

    I admire a lot this kind of preparation. What a pitty that sesfood is so expensive still in Poland 🙂

    • Delishhh replied: — September 20th, 2010 @ 8:46 pm

      Magdalena – Hi there again. So after our talk on stocks i went to the store and bough parsley root. I got 5 big ones for $4.99 so i have used them in my stock making and they are great. I don’t know if i taste much difference, maybe a little sweeter. But i like it. So thanks for that advice. I didn’t know seafood was still so expensive in Poland. Why is that?

  10. 10

    Saffron Buns “Lussekatter” — Delishhh — December 14, 2010 @ 5:14 pm

    […] Sandwich Cake “Smörgåstårta” Swedish Cinnamon Buns Popovers with Cinnamon Butter Christmas Recipes […]

  11. 11

    Grace Sevilly@Dentists — April 4, 2012 @ 2:50 pm

    I would just call this sandwich cake! My husband would surely love this!

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