HOW TO MAKE A SWEDISH SANDWICH CAKE
One of the first traditional Swedish foods I tried is called smörgåstårta (smur-gos-tor-ta), which literally translates to “sandwich cake”.
It was love at first bite. Even all this time later I can’t get enough!
The two basic ingredients are bread and a mayonaisse/sour cream spread that you “frost” the cake with. Everything else is up to you!
Check out these gorgeous photos… I dare your mouth not to drool!
How to make a smörgåstårta
The main component of any smörgåstårta is the bread. In Sweden you can buy loaves of bread sliced lengthwise which work perfectly for smörgåstårta.
You may use any bread, but white is the most common. Try getting an unsliced loaf (rectangle or round) and slice it horizontally. You should use 3 or 4 medium slices. Alternatively, you can use slices of white bread with the crust cut off, 3 for each layer when making a rectangle smörgåstårta, “glued” together at the edges with butter.
You may also choose to do smaller individual sandwich cakes. Just cut your bread accordingly.
For the “frosting” combine equal parts mayonaise and sour cream ( or creme fraiche if you can find it) plus lemon juice to taste.
Once you’ve got the bread and “frosting” ready, assemble them like a layer cake. Lay the bottom piece of bread on a plate or platter, then spread the mayonaise/sour cream mixture evenly accross the entire slice, then repeat till you’ve used all the slices, top and sides.
You may want to put some toppings between the slices too. Shrimp/prawns, sliced cheese, and thinly sliced cucumbers work nicely.
Once you’ve got the sandwich looking like a cake, it’s time to “decorate” it. There’s no real rhyme or reason to smörgåstårta topping choices, so just go crazy with food you like. I usually use shrimp/prawns, avacado (don’t add until serving time), tomato wedges, hard-boiled egg wedges, caviar, fresh dill, and cucumber slices. I’ve added a list to this lens of common toppings, but any cold sandwich-type food should work. Look at the pictures to get inspired.
Once the smörgåstårta is done, cover with cling film and place it in the refridgerator for a while. Some people think it’s best to leave it in the fridge overnight, but a couple hours will be fine.
The smörgåstårta is most often served at special events. As you can see it makes a terrific potluck dish.
Enjoy!
Smörgåstårta Toppings
Shrimp/Prawns
Egg Slices/Wedges
Caviar
Tomato Slices/Wedges
Sliced Ham
Sliced Salmon
Fresh Dill
Lemon Slices/Wedges
Avacado
Crayfish/Crawfish
Grapes
Lettuce
Liver Paté
