Ah, the wonders of the internet: Recently, while flicking through Pinterest, I happened upon a photograph of a fancy cake. Upon closer inspection, this cake was not of the sticky-sweet variety. It was a giant sandwich disguised as a cake. And while it’s true that if you have a craving for cold cuts, you can just throw ingredients between two slices of bread, why not concoct a very special smörgåstårta of your own? That’s right, the sandwich cake has a name and a history. Its origins trace back to Scandinavia, where this savory stack is served up at birthday parties and weddings.
With Memorial Day right around the corner, I thought I’d try my hand at constructing my own sandwich cake to serve up to friends and family.
Rather than follow a recipe, I simply fashioned layers of bread from a round loaf purchased from a local bakery and layered it with my favorite fixings.
Since I wanted this to closely resemble a traditional cake, I sliced the loaf of bread into three equally-sized layers with a bread knife. This can be a bit tricky, but it helps if you use a knife that is longer than the loaf of bread. I removed the top and gingerly cut off the crust to create my layers ready for filling.
You can basically fill it with whatever your heart desires. I opted for cream cheese, thinly sliced cucumbers, avocado, and sprouts!
The “frosting” is a mixture of one part cream cheese and one part sour cream. Mix them together in a bowl, and spread. If you don’t have a cake spatula, a butter knife will do. A cake stand is also useful, but since most of us don’t just have one lying around, you can prop your “cake” up on the bottom of a flat dish for easier spreading.
Garnish is a matter of taste. A quick search for smörgåstårta will bring up a number of different ideas, from piling the top with egg slices and shrimp, to arranging little spinach leaves around the base. The fresh asparagus caught my eye at the grocery store, so I went for a more minimalist approach and trimmed the bottoms of each sprig before lining the cake and finishing off with a bit of raffia.
And voila! Your masterpiece is ready to be devoured.