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Swedish Sandwich Cake (Smörgåstårta)

Authentic Swedish Sandwich Cake
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A stunning Scandinavian centerpiece featuring layered sandwich bread, savory seafood fillings, crisp spring vegetables, and a tangy cream cheese frosting garnished with smoked salmon and shrimp.

Ingredients

Scale

Base Cream & Frosting:

  • 1 cup (250 ml) mayonnaise
  • 2 cups (500 ml) plain full-fat Greek yogurt
  • ½ tsp fine salt
  • ¼ tsp ground white pepper
  • 7 oz (200 g) cream cheese, softened
  • 2–3 tsp prepared horseradish, divided

Bread Foundation:

  • 18 slices firm white or whole-grain sandwich bread, crusts removed (6 cut in half)

Layer 1 (Vegetable):

  • 3.5 oz (100 g) asparagus, tender parts finely diced
  • ½ fennel bulb, finely minced
  • 1 cup fresh arugula, chopped
  • 2 tbsp fresh dill, minced

Layer 2 (Salmon & Cucumber):

  • 4.5 oz (125 g) cold-smoked salmon, finely diced
  • ⅓ English cucumber, coarsely grated and squeezed completely dry
  • 1 tsp Dijon mustard

Layer 3 (Shrimp & Egg):

  • 3 hard-boiled eggs, cooled and finely chopped
  • 5.3 oz (150 g) cooked peeled shrimp, chopped

Garnishes (To Taste):

  • 3.5 oz (100 g) whole peeled cold-water shrimp
  • 3.5 oz (100 g) smoked salmon slices
  • 3–4 cooked asparagus tips
  • 6 tsp red fish roe (stenbitsrom)
  • Fresh dill sprigs, pea shoots, and thin lemon wheels

Instructions

  1. Make Base Cream: Whisk mayonnaise, Greek yogurt, salt, and white pepper in a large bowl. Divide into four equal portions across separate bowls.
  2. Make Outer Frosting: Whisk softened cream cheese and 1–2 tsp horseradish into one portion of the base cream until completely smooth. Set aside in the refrigerator.
  3. Mix Fillings: Fold the chopped asparagus, fennel, arugula, and dill into the first filling bowl. Fold the squeezed cucumber, diced salmon, and Dijon into the second bowl. Fold the chopped eggs, shrimp, and 1 tsp horseradish into the third bowl.
  4. Assemble Foundation: Place 3 whole trimmed bread slices and 3 half-slices side by side on a flat board to form a wide rectangle. Spread Filling 1 over the bread.
  5. Stagger Layers: Add a second layer of bread slices, alternating the whole and half slices to create a staggered brickwork pattern. Spread Filling 2 across the surface. Repeat the alternating pattern with the third layer of bread and spread Filling 3. Top with the final layer of staggered bread slices.
  6. Frost and Rest: Coat the top and sides of the cake with the reserved cream cheese frosting using an offset spatula. Cover loosely with plastic wrap and chill for at least 6 hours (or overnight).
  7. Decorate & Serve: Within 2 hours of serving, decorate the top with salmon ribbons, whole shrimp, lemon slices, fish roe, asparagus tips, and fresh herbs. Slice with a sharp chef’s knife.

Notes

  • Prevent Sogginess: Wring all moisture out of the grated cucumber in a clean dish towel before mixing.
  • Make-Ahead Advantage: Always assemble the cake 12–24 hours ahead; resting allows the bread layers to soften uniformly for clean slicing.
  • Storage: Keep refrigerated; consume leftovers within 48 hours for optimal texture and freshness.

Find it online: https://cakeshungry.com/swedish-sandwich-cake/