I guess for non-Swedish people, this dish seems a bit bizarre. It is a cake made with bread and savoury fillings, and in my opinion really yummy.
It is quite old school but seems to have a revival at the moment. But this is something my grandparents when they were old, would buy from the bakery and serve at a daytime birthday party so they wouldn’t have to cook themselves. Followed by a creamy cake you certainly feel full afterwards, but it is nice at the same time. It is also popular for graduations and funerals or other gatherings.
I like mine moist but not too gooey, and with only small bits in the filling. Some put peas or corn to fill it out but I don’t like that.
This cake is a meat version containing ham and brussels paté, but a fish-seafood version is equally popular with prawns, tinned tuna and smoked salmon.
Since this was my first Smörgåstårta ever that I made myself, it is of course not perfect. If I made it again, I would place filling 1 on top and filling 3 at the bottom, and try to decorate it nicer. But for a first attempt I am more than pleased, and most important of all – it was really tasty!
Smörgåstårta (sandwich cake), serves 4
12 slices white bread, edges removed (4 slices in 3 layers)
100 ml creme fraiche
50 ml mayonnaise
5 cm thinly sliced cucumber
2 sliced baby leeks
200 g mascarpone
4-5 sunblush tomatoes, finely chopped
finely chopped basil
1/2 chopped red onion
150 g cream cheese
lbrussels paté after taste
5 finely chopped cornichons
Filling #4 (around the cake): same as filling #1 but without the ham
Decorations on top:
2 slices nice smoked ham
small pickled onions