Smörgåstårta Sandwich Cake

  • Total Time

    4h 30m
    • Prep Time

      3h 50m
    • Bake Time

      40m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

    DF/EF/NF/RS/V/Veg
    • Dairy free
    • Egg free
    • Nut free
    • Reduced sugar
    • Vegan
    • Vegetarian

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Smörgåstårta is a popular dish in Sweden, Estonia, Finland and Iceland. It's a savoury cake served cold. It's similar to a sandwich cake in style, but instead the sponge is replaced with bread, and the layers vary with flavours fillings such as meats, fish or cheeses.

This cake can be made vegan too- just change the fillings and topping to something suitable. The top garnish often reflects the ingredients used as filling.  

This cake is best consumed on the day of filling. Keep it chilled and do not freeze. 

Method

  1. Make the Bread. Mix the flours, yeast and salt together in a large bowl. In a jug combine the sugar, melted butter and water.

    • 560g Very strong wholemeal flour (We like Allinson)
    • 140g Strong white flour (We like Allinson)
    • 10g Yeast
    • 2tsp Salt
    • 1/2 tsp Light muscovado sugar (We like Billington's)
    • 70g Unsalted butter (Melted)
    • 420ml Warm water
  2. Add the liquid to the flour mixture and combine to form a soft dough, knead for 10 minutes by hand or by using the dough hook on a stand mixer.

  3. Lightly grease the mixing bowl with oil and put the dough back in. Cover with a tea towel and leave to rise until doubled in size, which will be about 2 hours.

  4. Preheat your oven to 200ºc/180º fan/Gas mark 6

    Knock back the dough just five times and then form into a ball and place in a greased loose bottomed deep 20cm cake tin. Cover again with a clean teatowel and leave to prove until doubled in size.

  5. Bake the bread for 40 minutes. When cooked the bread should lift from the tin and sound hollow when tapped on the base. Leave to cool completely on a rack.

  6. To make the Prawn filling combine all the ingredients except the prawns in a bowl, then carefully fold in the prawns and season. Cover and set aside.

  7. To make the salmon filling combine all the ingredients in a bowl and mix well to break up the salmon to make a coarse pate, season to taste, cover and set aside.

  8. To make the icing, mix the cheese with the lemon and some seasoning until soft and spreadable. Cover and set aside.

  9. When you are ready to assemble the dish, cut the crown from the loaf and then slice into three layers. Turn it upside down so the flat base is now the top.

  10. Separate the layers. Spread the cut surface of the base layer thinly with butter. Cover this with the prawn layer and some cucumber. Spread a thin layer of butter on the base of the next layer and place this on top of the prawns.

  11. Spread the cut surface of the next layer thinly with butter. Cover this with the salmon pate. Spread a thin layer of butter on the base of the next layer and place this on top of the salmon.

  12. To ice the Smoragstrada, cover with the cream cheese as if you were making a cake. Decorate with your garnishes as desired.

Let's Bake

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