Archive for November, 2010

Smörgåstårta (sandwich layer cake)

This is how it looked at the time of serving.

As promised, though a day late, here comes the recipe.

Or well, not really a recipe with accurate measurements, it is more like a rough sketch. As I mentioned in the previous post there’s not really any recipes for this type of cake, it is all up to you and how you want it.

The only thing that is common in all recipes is that the fillings need to be creamy, and that it is best served the day after layering it up. To allow the bread to soak up some of the moist from the filling, simply because they taste better then.

Decorations can wait until a few hours before serving.

Read the rest of this entry »

Sandwich layer cake (Smörgåstårta)

Smörgåstårta, is kind of special for the Nordic countries, or perhaps even for Sweden only. Although to my surprise my favorite online dictionary actually had a proper translation for it; Sandwich layer cake.

The translation describes it rather well, it is bread layered with fillings, normally 2-3 layers of filling and then decorated, kind of like a normal cake would be, but naturally with a bit different ingredients as decoration.

Common decorations, as well as ingredients in the fillings, are shrimps, egg, caviar, salmon, cheese and ham, but can be varied almost endlessly, the only limitation is your imagination. Of course one should keep to things that go well together.

In my cake there’ll be: A type of liver paté (leverpastej), smoked turkey and smoked ham, plus a few other things that will turn those ingredients into creamy fillings.

I’ll have a recipe and images up for you tomorrow 🙂