A spectacular layered sandwich cake with bread, creamy fillings of shrimp and egg, coated in cream cheese frosting and decorated with seafood and vegetables.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large round platter
Garnishes: shrimp, dill, lemon, cucumber roses
Accompaniments: white wine
Instructions
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1
Mix cream cheese with heavy cream, lemon juice, salt, and pepper until smooth and spreadable.
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2
Place the first bread layer on a platter. Spread with cream cheese mixture, top with shrimp and dill.
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3
Add the second bread layer. Spread with mixture, top with sliced eggs and cucumber.
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4
Place the final bread layer on top. Coat the entire cake with remaining cream cheese mixture.
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5
Decorate the top and sides with smoked salmon, shrimp, cucumber slices, dill, and lemon wedges.
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6
Refrigerate at least 2 hours before serving. Slice like a cake.
Did You Know?
Smörgåstårta became wildly popular in 1950s Sweden and is still the centrepiece of celebrations — it looks like a cake but tastes like a sandwich.
Chef's Notes
Equipment Tips
- large platter
- bread knife
- piping bag
- cake ring
Garnishing
shrimp, dill, lemon, cucumber roses
Accompaniments
white wine
The Story Behind Smörgåstårta
The smörgåstårta emerged in mid-20th century Sweden as a creative way to present the beloved smörgåsbord in cake form. It became the quintessential party food, found at every Swedish birthday, graduation, and retirement celebration. Each host takes pride in elaborate decorations.
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