An extra salmon rose, herbs or peas that are just on top can simply be a welcome addition. The decoration can reflect what’s inside the cake but doesn’t have to. With leftovers make a little salad or open sandwich to munch while your cake’s chilling. Refrigerate overnight or at least several hours.Wrap plastic over top to keep moist or place in airtight tupperware.Cut off crusts and place pieces together like a puzzle to make bottom single layer of bread (see first photo below) – if you like you can butter each bread layer but it’s not necessary.Lightly grease your tin (or optionally line with plastic film). Here’s the printable illustrated recipe (click on the image) or see the written instructions further down. Yes, people may wonder about the tuna and ham combo but I like it! What can I say…
#SWEDISH DELISH PLUS#
Layer 2: 1 boiled egg (keep 1 slice or use a 3rd boiled egg to decorate on Day 2), 1-2 tsp mayonnaise mashed together plus 3-4 thin slices of cooked ham or turkey.Layer 1: 1 of the boiled eggs, 1 small can of tuna (in natural brine), 1-2 tsp mayonnaise (plus optional mashed avocado and 1/2 tsp lemon or lime juice).7 slices of white sandwich bread or some other kind.2-3 free-range soft boiled eggs (cook about 7 minutes in boiling water), cooled at room temperature.For a loaf tin just double or triple quantities and maybe add an extra layer but use exactly the same techniques. This cake’s quite easy to unmould but to be safe you can use a ring or springform tin, or line with plastic film or baking paper. Mould: cake ring (12cm/4.7in diametre and 6cm/2.4in high) Finally, lift flavours with fresh herbs like coriander and dill or chopped spring onion or red onion.On the other hand if you use a sturdier bread you could sprinkle a little water on slices to soften them, as suggested by some online recipes. Be careful with ingredients like tomato that would make your cake too soggy unless eaten quickly.Some say the secret is adding crunch or texture in your layers with ingredients like nuts, seeds, chestnuts, cucumber, radishes, sliced olives or peas.Other possible fillings are: chopped smoked salmon or shredded crabsticks in cream cheese bacon and egg chicken and stuffing with mayonnaise paté caviar chicken salad.Mashed avocado is great (with a little lemon juice to help it brown less) with crumbled grilled bacon.If you use ham or turkey pile it on a bit so they don’t get lost in the cake and optionally combine them with cream cheese instead of egg.Moist fillings work best and I love those involving chopped soft boiled egg and mayonnaise.
Here are some ideas and tips.Īny reasonably soft or semi-sturdy bread can be used, with your choice of fillings: I’m going to give you my favourite recipe further down but you can easily invent your own cake and make it bigger. RECIPE – for a round mini cake (4-6 reasonable portions, served with salad or other stuff) Ready to make one? Yay! Here’s the recipe. If you haven’t discovered the Smörgåstårta yet, welcome to the world of Swedish sandwich cakes! The posher cakes have smoked salmon and prawns but you can add anything you like! Decorate with pretty bits and pieces like ham or salmon roses, thinly sliced cucumber or raw courgette, coriander leaves, dill, alfalfa, peas, olives or sliced egg to lift flavours or textures and create an edible work of art. You’re basically elevating your favourite moist sandwich to a beautiful sandwich cake that’s even more delicious, with fillings like egg mayonnaise with tuna or ham, and avocado with bacon or turkey layered between slices of bread, all covered with a thin layer of cream cheese combined with kefir or sour cream and a hint of mayonnaise. It’s perfect any time for a light dinner, snack, buffet lunch, party or picnic and can be prepared a day or two in advance. With the summer sun getting stronger this is a brilliant easy no-bake layer cake that will impress family, friends and yourself.
Having discovered it last year I’ve since made various prototypes and adored them all. This is the yummiest ever savoury cake beloved by the Swedes who pride themselves on turning out the most beautiful creations.