Best 5 Savoury Sandwich Cake Smorgastorta Recipes

AMY'S SAVORY SANDWICH CAKE (SMORGASTARTA)

Steps:

• Mix up your bread and bake it in a round springform pan (or two). When it is done, let the bread cool, then slice horizontally to make 3 "layers". Slice off the rounded top and use it for another purpose.
• Mix up the sandwich fillings and slice the cucumbers (and/or onions) and set aside.
• Prepare a large bowl of ice water. Steam the asparagus spears until crisp tender and brilliant green in color (poke with a knife to test tenderness), then immediately plunge the asparagus into the ice water to stop the cooking.
• Prepare the carrot flowers by cutting ridges into a carrot, then rounding the edges with a knife and deepen the ridges with a large wooden skewer. Cut into slices to make flowers. (Google "how to make a carrot flower" for a tutorial.)
• Mix up the "frosting" by blending together the cream cheese, Greek yogurt and seasonings with a mixer on high until the mixture is smooth and fluffy.
• Turn the bread layers upside down and set aside the bottom layer of bread (the one that was on the bottom as it baked). Set one "layer" of bread on the serving platter and spread with the first sandwich filling, top with cucumber and/or onion slices, then add the next layer and spread with the second sandwich filling. Again, top with cucumber and/or onion slices, then set the reserved top layer on, with the cut side down so the flat baked side is on top.
• Using a butter knife, spread the whole "cake" with the cream cheese mixture and smooth it out, then stick asparagus spears on the sides of the cake, cutting off the bottoms to make the spears just the right height for the cake. Decorate the top of the cake with carrot flowers and basil leaves and sprinkle with chives.

SMöRGåSTåRTA RECIPE (SAVORY SWEDISH SANDWICH CAKE)

Steps:

• To make the salmon filling, combine the salmon, mayonnaise, cream cheese, dill, horseradish, eggs, and pepper in a medium bowl and stir to combine well.
• To make the shrimp filling, combine the shrimp, dill, mayonnaise, cream cheese, and pepper in a medium bowl and stir to combine well.
• To assemble the Smörgåstårta, lay 1 1/2 bread slices on a cutting board to form a long rectangle. Top with half the salmon or herring filling. Layer another 1 1/2 bread slices on top, and top with half the shrimp filling. Repeat with the remaining bread and fillings, ending with a layer of bread. You will have half a slice of bread left over. Press gently on the sandwich from the top and sides to compress the layers a bit.
• To "frost" the Smörgåstårta, spread the top and sides with a thin layer of cream cheese. (Stir in up to a couple of tablespoons of milk or cream if the cream cheese is too thick, since texture varies by brand.) Sprinkle with the chopped parsley, cut into slices, and serve. Can be refrigerated for up to a day, either before or after frosting.

SMORGASTARTA

Steps:

• For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl. Mash the avocado until everything is combined. Fold in the chicken, bacon, chives and scallions. Season with salt and set aside.
• For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine. Set aside.
• For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl. Stir to combine and set aside.
• For the ranch frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, mix the cream cheese until the cubes have combined. Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine.
• To assemble: Add desired layers between each bread layer. Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake. Decorate as desired with various toppings.

SAVOURY SANDWICH CAKE-SMORGASTORTA

Steps:

• whip the cream until stiff, then fold thru the mayonnaise. (I used my whisk for both).
• set aside 1/3 of this mixture.
• Drain your fish and pick out all the bones etc.
• Combine with the 2/3 cream mix, adding your onions and dill, cayenne and lemon juice. salt and pepper optional.
• On a sturdy platter, (or a biscuit tray covered in baking paper) lay out 9 slices of crustless bread. If you slices are realy big, use 6 slices, and 3 X 1/2 slices, laying them out to form the base of the "cake".
• spread half the mixture over the bread.
• top with 9 more slices.
• cover evenly with the rest of your mixture and top with the last 9 slices of bread.
• Press it down with your hand to get an even top.
• Using the saved 1/3 of the cream mixture, spread over the top and sides of the cake.
• refrigerate overnight.
• garnish!
• there are no rules to garnishing, a row of egg slices, then some chopped cherry tomaoes, then a band of fresh chopped parsley. You can slice the smoked salmon and do a criss-cross design. Use the cucumber around the sides of the cake. Slice thinly and press against the sides.

SMORGASTARTA

Steps:

• Make fillings:
• In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.
• Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
• On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
• Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
• Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
• Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
• Make topping:
• In a bowl stir together herbs until combined well.
• Trim sides of torte and sprinkle topping over egg salad layer.
• Serve torte cut into small pieces.