The Sandwich Cake recipe is finally here! A sandwich cake can be made in a million ways, so it was pretty difficult to write a recipe, because I never follow recipes when I make my cakes and I always make them different ways. I made this cake together with Johan and my nieces when I was in Sweden in May/June and tried to remember what we put in it. Feel free to tweak the recipe as much as you want. There are no rules really, my only rule is that it should be too much of everything. It’s super simple to make it vegetarian or vegan or gluten free as well, just swap the ingredients with the ones that suit you better.
Before I tell you my whole sandwich cake life story and share more pictures, we’re going to go straight to why you’re here; the recipe:
Serves 8-10 people
No need to follow the instructions super carefully, you can make changes depending on what you find in the stores.
Takes 1.5 – 3 hours to make depending on how many and how quick you are. We were in a hurry, I recommend taking more time – it’s quite meditative and you should make sure to eat a bit of this and that while making it.
3 layers of toast bread (trim the crust of the toast bread) with 2 fillings.
I used 4×2 pieces of toast bread on 3 layers = a total of 24 toast breads.
200 grams Smoked ham
200 grams Creme fraiche
200 grams Cream cheese
A few Cornichons
2 Spring onions
(Chop and mix everything together)
200 grams Crayfish
100 grams Shrimps
200 grams Creme Fraiche
200 grams Cream Cheese
A bunch of Chives
A bunch of Dill
Hot sauce to taste
Lemon to taste
(Chop and mix everything together)
500 grams whipped cream
4-5 tablespoons Kalles Kaviar (a smoked roe you use as spread on sandwiches, which you can find in IKEA – if you can’t find it, don’t worry, just add some salt to the whipped cream).
(Mix them together)
Place 4×2 toast breads on a big plate or baking tin. Put spread 1 on the toast breads. Then put 4×2 toast breads on top of spread 1 and and add spread 2. Put 4×2 toast breads on top of spread 2 and then cover the cake (top and sides) with the cover.
Preferably let it soak for some hours (or over night) covered with plastic foil before decorating. It’s OK to make the whole thing at once, it will still taste amazing. It always tastes a bit better the next day, though.
Top with whatever you like, the more the merrier.
Salmon (preferably cured, smoked works as well)
Toppings are hard to estimate when it comes to how much, it all depends on if you want to make a minimalistic looking cake or an over-the-top looking cake. Image search for “smörgåstårta” or “sandwich cake” online for inspiration.
We prepared all the toppings before starting to decorate.
My nieces decorated the sides with rocket salad. Made it look like a tiny forest.
More toppings. You can also choose to go with a theme; for example a fish sandwich cake or a cheese sandwich cake. I love to make it with a bit of everything.
We didn’t have a plan, everyone just put whatever they wanted to wherever they wanted to. Need I say that sandwich cake is great party food? Even better the next day if you’re hungover.
Took some flowers from my mum’s garden to give the cake an even kitchier look. Many people use mayonnaise in their cakes, but that’s just too much for me. This is a bit more fresh. We once made a vegan version, which was nice cause you could eat twice as much without dairy products in it. Didn’t taste as good though and I’m a person who prefers to eat a little of something that tastes amazing instead of big amounts of stuff that don’t taste that good. I’m sure it’s possible to make amazing tasting vegan versions as well, not saying anything else. Will have to try in the future.
We made this sandwich cake for Thomas, my mum’s boyfriend, who turned 65. White wine or sparkling wine make the cake even better.
So curious if any of you make one, would be amazing to see! Please let me know.