While I love to decorate cakes, I will usually opt to consume calories of the savory variety. I mean I will totally eat both but if I have to chose I’m Team Potato Chip. So imagine my delight when Jaime introduced me to a food that combined my passion for fancy food presentation and bagel plates. May I present Smörgåstårta, or Swedish Sandwich Cake. I had to make one.
Would you like to know how to make one for your Valentine? Your favorite Mother or Father, or a crowd of Easter Brunchers? Here’s what you do…
Start with a fresh loaf of dense light rye bread, or whatever you prefer. Store bought or home baked works. This loaf was about 4″ tall by 8″ wide. Slice the top of the loaf off with a bread knife, a level top about 6″ wide.
Use any circular template, like this 6″ cake pan, and mark around the edge.
Slice straight down all the way around to create the cake shape.
Slice off the very bottom of the loaf to remove the hard crust.
Slice the bread in thirds, or as many slices as you would like layers.
Prepare the cake plate by adding small squares of parchment paper around edge, and a dollop of whipped cream cheese at the center. Add your first disk of bread.
Add a generous scoop of whipped cream cheese to the top center of the first layer. You can use store bought whipped cream cheese or combine brick cream cheese with sour cream in the mixer until it has the consistency of frosting.
With a frosting spatula, spread the cream cheese out until it extents beyond the edge of the cake.
Add the first layer of filling. We chose salmon but the options are endless. Anything you would like on a sandwich.
Next we added thinly sliced hard boiled eggs.
Add a layer of cream cheese to the bottom of the next bread layer and add to cake.
Next we added another layer of cream cheese, topped with thinly sliced English cucumbers and radishes, topped with another layer of bread with cream cheese spread on the bottom. Just like a giant sandwich! It will look something like this…
Resist the urge to eat it, there is more to do.
Add a seriously huge amount of whipped cream cheese to the top of the cake and start spreading the mixture out to the edge.
When you get to the edge, let the cream cheese “fall” over the edge and begin spreading down the sides.
Add more cream cheese and continue to cover the cake until it is completely sealed. Just like a real cake, the cream cheese protects the bread from becoming stale.
Remove the parchment paper to uncover a clean cake plate!
Now for the fun of decorating. Make some salmon roses by laying out a slice, or several pieces of salmon with the bottom folded up to create an interesting, curled edge.
Roll, pinching the bottom and spreading out the top.
Add to cake.
Decorate the rest of the cake however you choose. We kept it simple with a circle of capers and a few sprigs of chives and dill but anything goes. This can be prepared the day before and stored, covered in the refrigerator until serving time.
Enjoy, Team Potato Chip!
Wow this is actually such a cool idea. It looks so beautiful too, although so much creamcheese scares me as a lactose intolerant person! Haha. How creative. 🙂
Rae | love from berlin
I’m going to make you and Colleen a lactose-free hummus and pita version. Wish me luck! 😘
just use tofu mashed with your flavours such as parika, curry or other spices! you could also use a guacamole if serving shortly.
So beautiful, my kinda “cake”!. And I have everything needed in the fridge too!
BTW, tofu cream cheese might be a possibility for a lactose free alternative too
I want to eat the entire thing.
What kind of salmon did you use? That looks raw but I’m not really into raw fish…. Could I use a smoked salmon and skip the fancy fish roses on top? Lol
Its cold smoked. Scandinavians doont eat raw fish.
You say that it can be prepared the day before, I say it should always be prepared the day before (the filling and outside covering anyway, maybe not all the decorative yummies 🙂 )
That way the bread soaks up much more flavor and moistness. And the flavors of the fillings permeate the cake much better. Just a tip from a native Swede.
Smörgåstårta är det bästa som finns!
Smörgåstårta is actually very common when celebrating birthdays or other things here in Sweden, and there are many different recipies..
And if one is hungry for some Smörgåstårta, but not in the mood to make one, we can usually find pretty good ones in our supermarkets. YUMMY! 🙂
Good tip!! Americans are usually more afraid of letting things sit for more than a few hours, especially cream cheese, so this was good to note! Also, i am so jealous you can find them in your grocery stores!!!!
I am sorry. I do not know whether to be upset and cry, or laugh. I remember this in the 70’s and early 80’s. People think this couldn’t be good, but IIRC it IS good, despite all the naysayers online. Thing is, the old ones we had way back when were in loaf form and covered with different “icings.”
[…] elegant cake from Pretty Prudent features layers of rye bread, cream cheese, lox, hard boiled eggs, cucumbers, and radishes. And […]
This a heavenly! I think that I might like to add dill to the inner cream cheese.
Another decorative idea, if you like piping on “frosting” for color variation, you can mix one cup of heavy cream with one store bought packet of either powdered alfredo mix, or brown gravy mix (or whatever you fancy) and whip until stiff peaks form, then pipe it around the edges. I did this with the alfredo packet on top of a savory sage chicken and stuffing “cake” that I made and it was a hit!
Oh that sounds delicious and beautiful!
I’ve been looking a long time for a recipe that broke this down in an easy way! Thank you!
This is awesome,never knew this exsisted! Every year I do a Christmas tea. This will be served as the main attraction!
I have had this with egg salad, ham salad and chicken salad. With egg, cucumbers, radishes. It had a cream cheese frosting. Of course it was decorated with ham slices and other items. Very good.
I’m 45% Norwegian and 43% Swedish and am married to a Viking from Norway. We made the move from Norge to Sverige in order to buy a house (much cheaper over the border) and fell in love with this cake after first having it at a neighbor’s daughter’s birthday party. She did salmon, cucumber, egg salad and shrimp. SO yummy! Looked forward to her children’s birthdays every year. Give it a try!
About how many people would this serve ?
I first had this when I visited Sweden in 2005. This is much easier than the individual open face sandwiches my aunt’s made when I was there in the 60’s and 80’s for the parties. You did a great job describing how to slice the bread and decorations. Kraft has published a recipe for a Sandwich Torte also. Thank you.
blown away cant wait to make one..thank you
49 years ago, I requested an aunt t make this type of sandwich loaf. It was for one of my bridal showers! I just absolutely love this and have not had I for a long time. Brainstorming when I can make this myself for a special occasion!!!
I love this sandwich, I can’t wait to do it.