Swedish Smörgåstårta, Sandwich Cake

~ Mare-Anne Jarvela

Here’s a festive savory sandwich cake for your next party or holiday feast, Easter is right around the corner. My cake is made with sliced sturdy bread, mayo, smoked salmon, hard boiled eggs, salmon mousse, cooked shrimp, cucumbers, radishes, and parsley, and frosted with a cream cheese/sour cream frosting. You can be as creative as you like and use ingredients that you know your guests will enjoy. Serve the cake cold and slice it just like a dessert cake.  

To make a square or rectangular cake place slices of bread (crust removed) next to each other for each layer. To make round layers I used a round spring form. I cut the bread into slices (I used one white loaf and one dark rye), removed the crust and then cut the slices to fit in the bottom of the spring form.

I added mayo to the first layer of bread and then topped with some of the ingredients (I started with smoked salmon and slices of hard boiled eggs). I added another layer of bread (I alternated white and dark bread). I used some more ingredients (salmon mousse, shrimp, and cucumber slices). I repeated the layers all the way to the top of the spring form ending with a layer of bread.

When done I removed the cake from the spring form and placed it on a large plate. I frosted the cake with softened cream cheese mixed with some sour cream and decorated it with leftover ingredients plus sliced radishes and parsley.

Place the cake in the refrigerator for a couple of hours or more before serving.


For a round cake buy one large round bread. Remove the crust and slice the bread into 3 even horizontal layers. Add the fillings between each layer. Frost and decorate.

Makes about 8 – 10 slices


By |2022-04-12T14:15:24-04:00March 28, 2022|Recipes|0 Comments

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