Friends and a happy honeymoon! I spent the day of the big day in a friends house dancing like frogs around a flower covered with honey pine. It is one of the many strange traditions we do in Sweden this longest day of the year. Today we are in Noma (as in one of the hottest restaurants on Earth) to try the new factory-focused menu that starts next week. We are very excited – obviously for Noma, but also for eating a fantastic dinner along with zero children around. Before we left, I wanted to publish this little recipe we uploaded to youtube a few days ago.
Just like the frog dance, this salty sandwich layer is also a Swedish thing. It is called smörgåstårta and is traditionally made of white bread straw with mayonnaise, cream cheese, whipped cream, dill, chives, shrimp, salmon and a whole host of other things. It's basically like a wild sandwich. Even if we are not completely sold in the very heavy traditional version, there is something interesting about the idea of a sandwich cake. So we made our own version using rye bread and three colorful and fresh (but still quite rich) spread among them. A green is spread with avocado, dill and peas. A white spread with egg, cabbage and cream. And a purple is spread out with beans, beets and sunflower seeds. Cover it with cream cheese with a pinch of horseradish and lots of chopped vegetables and flowers. It looks great, it's fun to make and really delicious. Sandwich Cake FTW!
Check out this recipe video to see how we do it.
This is the perfect salty dish for a party, a brunch or a gathering with friends. You can easily polish the recipe or make it by breaking the egg layer and replacing the cream cheese with coconut cream. If you want to try a gluten-free version of this cake, you could either use gluten-free bread or bake 4 trays of our vegetables (this option is a little time-consuming, but it would probably be great).
Smörgåstårta (rye sandwich cake)
300 g / 2 cups of green peas
1 lemon juice
1 thorn, finely chopped
2 avocado, flesh disappeared
2 tablespoons of olive oil
1 big pinch of salt
6 eggs hard boiled
250 g / 1 cup of cream or sour cream
4 tablespoons of cabbage soup
a pepper of black pepper
1 cup of sunflower seeds, hydrated for an hour in the water
1 x 400g white tin beans, drained and rinsed
2 cooked beets, finely chopped
1 lemon juice
4 tablespoons extra virgin olive oil
salt and pepper
36 slices of rye bread (or bread of choice), sliced
500 grams of cream cheese
1 tablespoon of grated horseradish
1 avocado, sliced or rose-shaped
1/2 cucumber, cut into thin slices
1 small asparagus, finely shaved
1 lemon, half and finely sliced
Start by making spreads. Add all ingredients for the green spreader to a food processor and mix until smooth (or use a bowl and a hand blender). Try and customize the taste according to your preferences. Transfer to a bowl and clean the food processor.
For white spread, peel and whisk eggs, place in a bowl and mix gently through creme fraiche, crawfish, cabbage and a little black pepper. Set aside.
Drain and rinse the sunflower seeds for the purple spreads and add them to the food processor (or use the bowl and hand blender) along with beans, beetroot, lemon juice, olive oil and a good grind of salt and pepper. You sometimes get up to combine, but still a little rough.
For assembling: Crop any hard edges from the bread and line up the slices of rye so you have a rectangle, 3 slices width and 3 slices. Spread the green spreads evenly on the top and then place another layer of bread. Now the mattress that white spread evenly over. Place another layer of bread, followed by purple silk. Place the last 9 slices of rye on the top. Add the cream cheese to a bowl and the grill in the horseradish. Mix to make sure it is embedded, try and add more if you want. Use a pallet knife to cover the cake with a layer of cream cheese. Decorate with rose avocado, cucumber ribbons, shaved asparagus, lettuce, slices of lemon, chives and flowers. Or what you think looks good.
Tip: You can make this cake 12-24 hours in advance and store it in the refrigerator to let the spreads be soaked in the bread and soften it a little. Then add the cream cheese and decorations just before serving.