Smörgåstårta (Swedish Sandwich Cake) | How To Make Smorgastarta - Delish UK

Smörgåstårta AKA Swedish Sandwich cake, is like British afternoon tea x 1000. A traditional Swedish, retro savoury cake that can be filled and decorated in lots of different ones, and will most definitely be a conversation starter. 

Smorgastarta is 100%  worthy of a party food centrepiece status. 

Planning a Eurovision party, or pulled Sweden out of the hat for your "bring a dish" watch along? You've GOT to make this.

Yields:

10 - 12 serving(s)

Prep Time:

30 mins

Total Time:

30 mins

Ingredients

For the salmon filling

For the egg filling

• 5

  eggs, hard boiled and peeled

• 100 g

  mayonnaise

• 1 tbsp.

  soured cream

• Salt, to season

• 1/2

  cucumber, thinly sliced (I used a mandolin)

For the "icing"

• 200 g

  cream cheese

• 200 g

  soured cream

• 100 g

  mayonnaise

To decorate

• Smoked salmon

• Boiled eggs, quartered

• Radish, thinly sliced

• Tomatoes, halved

• Cucumber, thinly sliced

• Dill, roughly chopped

• Capers

• Cooked prawns 

Directions

• 1. Step 1To make the salmon filling: combine all ingredients, mix well and set aside. 
  2. Step 2To make the egg filling: roughly, finely chop the peeled hard boiled eggs and put into bowl along with mayo, soured cream and season well. Mix together. Set aside. 
  3. Step 3Place the slices of crustless on your counter. Place the base of a 24cm round springform cake tin on top and cut around so you have a round layer of bread. Add base back into the cake tin and arrange the bread layer in the bottom. You may need to be a bit crafty with your pieces here to make them fit in.
  4. Step 4Top with smoked salmon filling and carefully spread to cover the surface of the bread. Top with another single layer of bread, then top with your egg mayo mixture and carefully spread to cover the surface of the bread. Arrange a single layer of cucumber over the top of the egg mayo, and then a final bread layer. 
  5. Step 5Cover the cake with clingfilm and place a plate on top to lightly weigh it down. Leave in the fridge for about an hour until firm. When firm, remove from tin and transfer to a serving board, plate or platter. 
  6. Step 6For the “icing”, combine cream cheese, sour cream and mayonnaise in a bowl. Ice the top and sides of the cake with the mixture to completely enclose the cake. Decorate how you wish - have fun with it (!) - and refrigerate until ready to serve.

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