You only need two words to describe a smörgåstårta – sandwich cake. That’s really all there is to it. It is a Swedish savoury cake that uses wholemeal bread and sandwich fillings layered and decorated in a way that makes it looks like a cake.
Fascinated by the smörgåstårta from the moment I found out about it, a quick google image search yielded largely rather 80s looking sandwich cakes. When I began thinking about how I would interpret a smörgåstårta, it all came down to really making it look like a proper cake – and as pretty as possible.
So, rather than using sliced bread and making it in a square or rectangle shape as is often how it is done, I instead used a wonderful store bought bread mix (I used the Lauke brand Golden Wholemeal mix found in Australian supermarkets) and baked it in a spring form cake pan. By baking it in a cake pan, it allowed me to slice the loaf in layers, fill it like a layer cake, and decorate the top, all without the need to spread cream cheese around the sides to cover up bread slices. This allows the individual filling layers to be seen from the front of the cake which I love.
Making it this way also means that when you cut a piece, you can cut it like a slice and serve it like a sweet cake slice which looks great.
I’ve chosen to fill mine with three of my favourite sandwich fillings – smoked salmon rillette, egg salad, and cucumber and dill. You can fill yours with whatever you like, but just remember that you want to make sure all the fillings will taste great when eaten together. If you’re not a fan of smoked salmon, you could always replace that layer with a chicken sandwich filling (why not try my chicken Waldorf sandwich filling).
This smörgåstårta is deceptively easy because other than the wholemeal packet mix which needs to be baked, there is no other cooking involved! Just make the fillings, layer the cake and make the radish and beetroot flowers.
Don’t be worried about the flowers on top being complicated, they are easier than they look (I promise). I found a great youtube tutorial on how to make them and I couldn’t believe how well the flowers turned out with this method. I’ve actually been making flowers like this ever since for garnishes because they look so great. The link to the youtube video on how to make them is HERE and I made it even quicker by using a mandolin to cut the beetroot and radish slices (instead of by hand) which speeds up the process considerably.
So, the next time you’re having people over for brunch or lunch, or even headed out to a picnic, why not make one of these instead and watch your friend’s faces light up with joy when they realise what you’ve made.
Smörgåstårta | Salmon Rillette, Cucumber and Egg Salad Sandwich Cake
Ingredients
- 1 packet mix wholemeal bread*
Smoked Salmon Rillette Layer
- 300g smoked salmon, finely chopped
- 1/4 cup creme fraiche
- Zest and Juice of 1/2 lemon
- 3 tablespoons chopped chives
- Salt and pepper, to taste
Cucumber and Dill Layer
- 1/2 cup cream cheese, softened
- 1 large cucumber, peeled and thinly sliced
- Fresh dill sprigs
- Salt and white pepper, to taste
Egg Salad Layer
- 6-8 hard boiled eggs
- 1/4 cup Kewpie mayonnaise**
- Zest 1/2 lemon
- 1 tablespoon minced fresh continental parsley leaves
- Salt and pepper, to taste
To assemble
- 1/2 cup cream cheese, softened
- 3-5 smoked salmon slices
- Radish and Beetroot Roses***
- Parsley leaves
- Dill sprigs
- Chives
Directions
The night before you are wanting to make and serve the smörgåstårta, you will need to bake the bread. Using a wholemeal packet mix, bake it as per the packet instructions, but instead of using a bread tin for the dough, use a springform cake pan. Once cooked as per instructions, allow it to cool completely overnight.
The next day, prepare your fillings in this order. Start with the smoked salmon rillette layer. Place all ingredients in a small bowl, mixing well with a fork (or whisk) until well combined, then set aside in the refrigerator.
Make the egg salad filling by combining all the ingredients in another small bowl, mashing the eggs well with a fork to ensure it breaks up and then mixing until ingredients are completely combined. Refrigerate.
Take your wholemeal bread loaf that has been baked in the cake tin and level off the top. Using a bread knife, gently cut the loaf horizontally into 4 layers. Place the bottom layer on a serving stand and prepare the cucumber filling. Spread the base with cream cheese and top with cucumber slices slightly overlapping each other. Top with fresh dill and sea salt (to taste) then add the second layer of bread.
Take the pre-prepared smoked salmon rillette from the refrigerator and spread on top of the second bread layer. Top with the next bread layer and spread the egg salad mixture on top of that. Place the final bread layer on top and spread with remaining cream cheese.
To garnish, roll smoked salmon pieces into flowers, add beetroot and radish flowers, garnish with fresh dill and parsley, then lay chive lengths around the outside top to finish. Refrigerate until ready to serve.
Any leftover cake will last 3-5 days if stored in an airtight container.
* I used the Lauke brand Golden Wholemeal packet mix found in Australian supermarkets
** Japanese Kewpie mayonnaise isn't as acidic as regular mayo, but you can use regular if you prefer
*** The tutorial I used to make the radish and beetroot flowers can be found here.
I love this!! The best of every delicious {and my favorite} salad all in one bite. And in cake form. I can’t wait to try this out. It’ll be a great share for my next big gathering!
Thanks Sarah, it is certainly perfect for when you have people over and means you can do all the work before they arrive!
I’m super impressed with this sandwich cakes name! I’m not even going to attempt to type it- but I love it. Lol. Gorgeous photos and this sounds AMAZING!
Haha probably best you don’t try and pronounce it either! Thanks for the lovely works.
How cool is this! And really pretty!
Thanks Steph! x
This is such a clever idea and a beautiful presentation. Perfect for a spring luncheon or tea. I love this!!
Haven’t heard of this, but really like it. And how much fun to bake the bread in a cake pan! Very creative. Gorgeous creation — thanks.
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Thanks John! Always love and appreciate your comments! This was certainly a fun one to make.
Omg, I’ve never seen a sandwich cake!! This is awesome, hilarious and beautiful all at once!
Hahaha I love that you think its hilarious like me! We loved eating it so much!!
This looks too pretty to eat. I love the layers of sandwich, would make an impressive afternoon tea dish
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Almost too pretty… 😉 Also, too delicious not to eat!
It looks great. I love the concept and the versatility
Great stuff
Thanks Elaine! Just sorry Scotty didn’t save you a piece!!
I am so completely and utterly in love with this idea!!!! It is truely amazing!!!
I shared it on my Facebook page and I keep telling people about it.
I am not a big cake eater, so I am definitely making this for my birthday later in the year!!!! Also I am thinking it would be great to make for my Dad as he loves sandwiches but has to eat gluten free, which doesn’t always make great loafs. But cooked like a cake! I bet the bread would work so well!!!!
Truely amazing!!!
Wow! I stumbled upon this and tried it the next day for a church function.. Everyone was amazed by it and loved the combined flavours even more- a feast for the eyes and pallets! Guess who’s been nominated to create festive one for our Christmas dinner ?
Thank you so much for the fun and inspirational post ????