Make Mom This Springtime Sandwich Cake Recipe (Smörgåstårta) for a Special Mothers' Day Luncheon by Chef Gigi
A Swedish sandwich cake (smörgåstårta) is just what it sounds like. Yes, a sandwich cake! Imagine a giant sandwich shaped in the form of a cake. A smörgåstårta is usually made with three layers of bread and two different kinds of filling between the layers. The sandwich cake is then covered with savory cheese "frosting" to make it look like a cake. It is often decorated with additional vegetables and served with a side salad for lunch.
This Swedish sandwich cake is really tasty, too! Why not surprise your mom with one this Mother's Day? Host a fun luncheon for mom and have this creative conversation piece as the focal point (second to mom, of course).
Pro Tips
- Place the bread in the freezer for about 30 minutes before cutting to help hold its shape.
- Spread a thin crumb coating of frosting after the first cooling period, then allow the sandwich cake to firm up again in the fridge covered for another hour. Then add the second main layer of frosting, which is entirely optional.
- If refrigerated overnight, wait to garnish until right before serving. Try making them in different shapes, too!
Cuisine: Swedish
Prep Time: 90 minutes
Cook Time: 0 minutes
Total Time: 90 minutes
Servings: 8 to 10
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 4 tablespoons horseradish (divided)
- 1/2 cup whipping cream
- 1 long loaf thick French bread
- 1 pint (16 ounces) egg salad (from your favorite local deli or make homemade egg salad)
- 1 pint (16 ounces) tuna salad (from your favorite local deli or make homemade tuna salad)
- vegetables and eggs, cut and sliced, for decorating
- mayonnaise
Here's how to make it:
- In a small bowl, whip 1/4 cup of the whipping cream with a mixer until soft peaks form. Add 1/2 of the horseradish mix, but don't deflate the fluffy cream. Set aside in the refrigerator.
- In a medium bowl whip the softened cream cheese with an electric mixer until fluffy. Add 1/2 of the horseradish mix to combine. Season with salt and pepper, to taste.
- Carefully fold in the whipped cream to the cream cheese mixture, making sure not to deflate the whipped cream too much. Cover and set aside in the refrigerator.
- Assemble the sandwich by cutting off all the crust from the bread loaf, ensuring you preserve the shape of the loaf and that all the edges are straight as a rectangle. Slice the loaf of bread into three equally broad bread layers.
- Place the first layer of bread onto a serving platter lined with four pieces of parchment just under the sides of the bread so they can be easily pulled out and removed when finished icing. Spread mayonnaise on the bread, add the tuna filling, season with salt and pepper, if needed, and cover with the second bread layer.
- Add mayonnaise to moisten the bread and spread the egg salad over the bread, season with salt and pepper, if needed, and cover with the final bread layer. Refrigerate for 30 minutes to let everything firm up before frosting and decorating.
- Spread the cream cheese frosting over the top of the cake and sides with a cake spatula, ensuring that everything is evenly covered and smooth. Remove parchment paper pieces from underneath the cake. Decorate with fresh herbs, vegetables and cooked eggs. Refrigerate for 2 to 3 hours or overnight before serving. Cut with a serrated knife at serving time.
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