Preparations has started
This is a nice little dish, perfect for serving among other small dishes on a buffé or as a side dish to grilled meat.
It does take its time to get prepared, but it would be worth it, and it is low maintenance, all you need to do is keep an eye on it occasionally to check if so there’s still liquid in the saucepan.
I don’t really have a recipe, so this will just be a rough idea for the how to. Read the rest of this entry »
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.
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 🙂
This recipe is not invented by me, but I have no clue where it originated… I’ve had it in my collection on a handwritten paper since I was around 14 or so.
Anyways, here’s the recipe:
Chocolate cake
How to:
Put in oven at 175 degrees Celsius for 22-25 minutes. Its supposed to be a bit sticky in the center.
Serve with whipped cream or sift icing sugar over it.
I have decided to put this blog into hibernation for the time being. It will remain online, but I will not be adding new posts to it any time soon.
I sort of lost the inspiration for it :/ Maybe it’ll come back sometime and if it does I can always wake the blog up again.
Registrations and comments has been closed as well.
