Today is all about the Smörgåstårta or Swedish Sandwich Cake!
At first glance, most think 'wow, what a beautiful cake', but with a closer look you see its savoury secret! Enjoyed year round in Scandinavia, but especially around holidays and gatherings!
Here's how we turned finger sandwiches into an edible masterpiece!
Ingredients:
16 thick slices of wholemeal bread
500g softened cream cheese
1/2 cup 35% whipping cream
1 cucumber, 1/2 thinly sliced 1/2 ribbonned for garnish
100g sliced smoked salmon
1 avocado, mashed
1 tbsp lemon juice
Lemon zest
Asparagus, ribbon, for garnish
Radish, finely sliced and halved, for garnish
Pea sprouts, for garnish
Edible flowers, for garnish
How To:
1. Cut crusts from 16 thick slices of wholemeal bread. Place 4 slices in a square shape. Using a round guide of choice (we used the plate the final product would be served on) trim corners to create a circle. Repeat to make 4 bread circles.
2. Beat softened cream cheese until smooth. Beat in pouring cream.
3. Place your first circle onto your serving plate. Spread cream cheese mixture over bread slices. Top with 1 thinly sliced Lebanese cucumber. Stack with another circle.
4. Spread cream cheese, top with smoked salmon, then another disc.
5. Mash avocado with lemon juice, spread over circle. Grate lemon zest. Stack with final circle.
6. Cover stack with remaining cream cheese mixture.
7. Decorate with peeled asparagus, radish, cucumber, snow pea sprouts, edible flowers and add any touches of easter you might have. Eat on day of making.
Watch our tutorial here!
