Ladies and gentlemen, fasten your seatbelts and put on your chef hats because today we’re diving into the culinary maelstrom that will have your taste buds doing the tango in disbelief. We’re talking about a dish that’s so wildly insane, it’s like smashing a gourmet meal with a birthday bash – I present to you the Sandwich Cake, also known by its slick Swedish moniker: Smörgåstårta.
First off, let’s set this straight – this isn’t your grandma’s tea sandwich or some kiddie cake. This is a towering beast of flavors, an architectural marvel that’s as much a feast for the eyes as it is for the stomach. Think layers upon layers of bread, with tiers that could rival the skyscrapers, and then stuffed, crammed, and jam-packed with anything from seafood to cold cuts, veggies to cheeses, and to cap it all off, a creamy, tangy frosting slathered over the entire structure.
Now, some of you might be asking, “Is this a sandwich pretending to be a cake, or a cake masquerading as a sandwich?” Neither! This bad boy refuses to be boxed into your conventional culinary categories. It’s like a luxury car with the engine of a fighter jet, the ultimate hybrid that screams excess and indulgence.
Picture this: You’re at a gathering, everyone’s expecting the typical spread, and BAM! Out comes this colossus of cuisine. It’s not just food; it’s a statement piece, it’s art, it’s a conversation starter that shouts, “I have arrived and I’m here to conquer your appetite!” This is the kind of creation that demands attention, respect, and probably a horde of Instagram posts.
So how did this madness come about? The Swedes, those Vikings of variety, decided that just having open-faced sandwiches wasn’t enough. They wanted more. They wanted to go bigger, better, and bolder. And in the 1960s, they unleashed the Smörgåstårta upon the world, and nothing has been the same since.
Let’s get down to brass tacks. To make a Sandwich Cake, you need to think like a general plotting to win a war. Strategy is key. You’ve got to build your layers with consideration – balancing flavors, playing with textures, choosing your ingredients with the precision of a chess grandmaster. It’s a culinary puzzle where every piece must fit perfectly.
Layer one, you might spread a rich pate, top it with crisp cucumber and juicy tomatoes. Layer two, bring in the smoked salmon or shrimp, hit it with a layer of eggs, maybe splash on a bit of lemon for that zing. And just when they think they know what’s coming, hit them with the unexpected – roast beef, tangy olives, or a blast of roasted red peppers.
But the real kicker, the grand finale, is the exterior. You’ve got to frost this monument with something that can stand up to the treasure trove within. Cream cheese mixed with sour cream, fresh herbs, a sprinkle of spices – this isn’t just a covering; it’s the armor that holds the beast together.
So there you have it – the Smörgåstårta, the Sandwich Cake, the legend. It’s more than a dish; it’s a challenge to the mundane, a wake-up call to the snooze-fest that is the standard buffet spread. Try making it, serving it, eating it, and I guarantee, your food game will never be the same.
It’s time to level up or get out of the kitchen, folks. The Sandwich Cake isn’t just the future; it’s the present, the now. Get on board or get left behind.
STEPS
Ingredients
FOR THE BREAD LAYERS
* 50 grams (1 3/4 oz.) fresh yeast (or approximately 12 g—1 1/2 tbsp.—dried)
* 500 ml (2 cups) water at 37ºC/99ºF
* 2 tsp. salt
* 1 tsp. dark syrup
* 2 tsp. cooking oil
* 165 grams (1 1/4 cup) whole wheat flour
* 380–450 grams (4 1/2–5 cups) all-purpose flour
FOR THE FILLINGS AND GARNISH
* Böckling Mousse
* 300 grams (10 1/2 oz.) cream cheese, softened
* 300 ml (1 1/4 cups) sour cream
* 1 tsp. salt
* 1⁄2 tsp. freshly ground white pepper
* 1 1⁄2 tbsp. Dijon mustard, at room temperature
* 1 1⁄2 tbsp. mild mustard salt
* 100 ml (scant 1/2 cup) cooking oil
* 400 grams (14.1 oz.) cold-smoked salmon
* 1 egg, hard boiled
* Baby shrimp, cooked, peeled, and chilled, to garnish
* 1 (10-cm/4-inch) cucumber, sliced
* A few radishes, sliced, to garnish
* Romaine lettuce, shredded
* Chopped parsley, to garnish
* Butter, softened
* Mineral water
Instructions
STEP 1
To make the bread layers: Dissolve the yeast in water. Add salt, syrup, oil, and whole wheat flour. Mix in white flour. Knead and put back into a bowl, cover and let rise 45 minutes. Remove dough from bowl, knead, and make a round cake. Let it rise in a greased, round dish, ideally a springform pan. Cover and let rise for 45 minutes. Heat the oven to 200ºC/400ºF/GM6. Bake the bread for about 35 minutes. Cool under a cloth.
STEP 2
For the cream cheese spread: Mix together the cream cheese and sour cream. Season with salt and white pepper. Set aside.
STEP 3
For the mustard sauce: Make sure that the ingredients for the mustard sauce are at room temperature, otherwise it will split. Mix sugar and mustard and drizzle in oil. Season with salt. Store in the fridge.
STEP 4
To assemble: Cut the crusts off the bread loaf and slice into three horizontal layers. Put the first layer on a dish. Moisten with a little mineral water. Spread with Böckling Mousse and cover with sliced cucumber. Press the next bread layer down. Moisten with mineral water. Spread a little butter, then cover with the salmon, saving a few slices for garnish. Drizzle the mustard sauce over the salmon. Add some shredded lettuce. Press the top bread layer down. Moisten with mineral water. Spread the cream cheese mixture over the tops and sides of the cake. Garnish with salmon, shrimp, egg, and radish. Pat shredded lettuce and chopped parsley onto the sides. Sandwich cake benefits from a couple of hours in the fridge before serving.
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This isn't your grandma's tea sandwich or some kiddie cake. This is a towering beast of flavors, an architectural marvel that's as much a feast for the eyes as it is for the stomach. Think layers upon layers of bread, with tiers that could rival the skyscrapers, and then stuffed, crammed, and jam-packed with anything from seafood to cold cuts, veggies to cheeses
So beautiful and Delish
