A savory cake? Yes this is precisely what it is, and it’s delicious. The Sandwich cake or smörgåstårta is a retro cake, hugely popular in the 70s and now having a revival as a savory cake served at parties. It looks like a cake but instead of cream and sugary decorations it can be decorated with raddishes, dill, salmon, prawns or cucumber to name a few toppings.
Time: About 40 minutes + time in the fridge
500 g rye bread
100 g of room temperature butter
4 hard boiled eggs
400 g boiled potatoes
400 g of cream cheese
2 dl cream fraiche (40%)
2 gelatine sheets
250 g smoked mackerel or smoked salmon
½ large yellow onion
½ dl finely chopped chives
½ dl finely chopped dill
Salt and pepper
Chopped fresh cucumber
chopped dill and chives
Mix rye bread and butter in a food processor with knives. Dress a round tin with with removable edges (about 24 cm in diameter) with parchment paper, both the bottom and the sides. To do this, first brush the tin with a little oil so that the paper gets stuck. Divide the bread-mixture over the tin and firmly press it to the tin. Place everything in the refridgerator meanwhile preparing the rest.
Place the gelatine sheets in cold water for about 10 minutes. Chop the potatoes, eggs and onions. Mix with dill, chives, smoked fish crumbled into small pieces, cream cheese and half of the crème fraiche. Heat the rest of the crème fraiche, take the saucepan from the heat and add the soaked gelatin sheets (without the water). Stir it together. Mix thoroughly with the rest of the filling and season with salt and black pepper.
Add the filling to the tin with the bread-”crust” and spread it evenly over the cake. Cover with cling film and allow to stand in refrigerator for about 6-8 hours.
Fold together everything for the topping and put it on top of your Swedish sandwich cake. Enjoy!