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4.6 from 21 votes

Smorgastarta (Swedish Sandwich Cake)

The perfect centerpiece for a spring celebration or picnic!Yield: 1 (7-8 inch) round cake

Prep Time
2 hrs
Total Time
2 hrs
Servings: 8 people
Course: Lunch
Cuisine: Swedish

Ingredients

  • 1 round loaf of bread,* 2 lb
For the Cream Cheese “Frosting”
  • 1 lb cream cheese
  • ½ c sour cream or plain non-fat yogurt
  • 1 tsp ground white pepper
  • 1 tsp garlic powder
  • ½ tsp salt
Filling 1
  • 5 oz smoked salmon
  • 5 large radishes, sliced
Filling 2
  • 3 hard boiled eggs, peeled and sliced
  • 1 eedless cucumber, sliced
Decorations
  • Artisan/baby lettuce
  • Fresh parsley or other herbs
  • Diced red onion
  • cherry tomatoes
  • cucumbers
  • radishes
  • capers

Instructions

    Cup of Yum
  1. Cut the edges from your round loaf to give you 2 inch high sides. Carefully remove the bottom crust and level the top. Slice the round into three even layers. Set the three bread layers aside.
  2. Make the Cream Cheese “Frosting” by beating together the cream cheese, sour cream, pepper, garlic, and salt using an electric hand mixer. The mixture should be soft and spreadable. Set the “frosting” aside.
Make the Cake
  1. Place half sheets of parchment paper around the edges of your platter or cake stand to keep the edges clean. Place one of the bread layers over the parchment paper. Lightly spread the bread with a layer of the cream cheese mixture. Over the cream cheese, place a layer of your first filling, smoked salmon and radish slices.
  2. Spread a thin layer of the cream cheese mixture over one side of the second bread layer and place that layer, cream cheese side down over the filling layer.
  3. Spread a thin layer of cream cheese mixture over the top of that bread layer and cover the cream cheese layer with your second filling, sliced hard boiled eggs and cucumbers.
  4. Spread a thin layer of the cream cheese mixture over one side of the third bread layer and place that layer, cream cheese side down over the filling.
  5. Now it’s time to “frost” your cake. Spread a thin layer of the cream cheese mixture over the top and sides of the cake, using a spatula or cake spatula to spread it smooth.
  6. Decorate the cake as desired with vegetable garnishes.
  7. The cake can be served immediately or refrigerated, covered, for up to 24 hours before serving.

Notes

  • *Alternately, make this cake rectangular or square by using a pre-sliced loaf of bread. Remove the crust from the slices and layer the slices on a platter to form your desired shape.