This traditional Swedish sandwich cake (literal translation of Smörgåstårta) is a delicious, creamy, huge, layered sandwich.

It is layers of creamy fillings and fancy topping is a creative way to display food. You will often see a smörgåstårta at big celebrations such as birthdays, graduations and midsummer. Or why not serve it this Easter, there is still plenty of time to make one.

Making a traditional Swedish smörgåstårta has fallen out of favour a bit lately, perhaps it is because it does take some planning to make it. But it is one of my favourite things to eat, which is why I decided to share this recipe with you.

The best thing is that you can make the sandwich cake for as many or as few people as you require. Living on my own, I can make a smaller version that will last me for a couple of days.

What bread to use for traditional Swedish smörgåstårta

In Sweden you can buy bread that has been sliced lengthwise which is perfect to use for a large smörgåstårta. The larger bread slices, makes it more stable when put together. However if I can’t get a hold of that kind of bread, I use any sandwich bread. This works especially well if I am making a smaller version of a smörgåstårta.

Freezable

Unfortunately a smörgåstårta does not freeze very well once you have dressed it. Therefore it is good to plan to make just enough for everyone to eat on the day. The day after it is still ok but I would not eat it after that because of the ingredients used. If you have the freezer space and really want to plan ahead, it is possible to make the base of the cake ahead of time, use a lot of plastic wrap and leave it in the freezer for up to a week. Then let it defrost slowly in the fridge before you add the decoration.

Toppings

Some people like to mix meat and fish on their smörgåstårta. I prefer to keep it separate. I rather makes two versions. One with meat and one with fish, than mixing the two. My favourite to make is a fish version with tuna, salmon and shrimp.
The tuna topping I use is very similar to what I use when I make spicy tuna bowls, because I like the spice in the middle. A traditional smörgåstårta would be more bland and focus on the creaminess of the cake rather than finding exciting flavours.

The best thing about this type of food is that you can change it and cater it to your taste.

No waste cooking

Use any leftover salmon or tuna mix as a topping on your next sushi bowl.

Print Recipe

Traditional Swedish Smörgåstårta (Sandwich cake)

This classic Swedish sandwich cake is a delicious, creamy, huge sandwich. Its layers of creamy fillings and fancy topping takes some time to make, but is well worth the wait.

Prep Time40 minutes mins

Cook Time20 minutes mins

Resting time1 day d

Total Time1 day d 1 hour hr

Course: Main Course

Cuisine: Swedish

Keyword: roasted vegetables, smoked salmon, tuna

Servings: 4 portions

Ingredients

• 8-12 slices of sandwich bread crust cut off

Salmon and egg mix

• 2 eggs hard boiled
• 185 g hot smoked salmon
• ½ lemon juiced
• 100 ml Greek yogurt
• 1 ½ tbsp mayonnaise
• 2-3 tsp wasabi

Tuna and mustard mix

• 145 g 90g drained tuna in oil
• 100 ml Greek yogurt
• 1 tbsp mayonnaise
• 2 tsp dijon mustard
• 1 green onion

Coating mix

• ½ lemon juiced
• 100 ml Greek yogurt
• 100 ml Creme Fraiche

Decoration

• 2 eggs hardboiled
• ½ cucumber sliced
• 10 cherry tomatoes
• 1 lemon sliced
• 10 slices of cold-smoked salmon
• 1 bag of lettuce mix

Instructions

Salmon mix

• Hard boil 4 eggs, save two for decorating
• Open and flake the hot smoked salmon with a fork
• Juice the lemon and save half for later for the coating mix
• Mix all ingredients in a bowl and set aside

Tuna mix

• Open and drain the tuna, flake with a fork
• Thinly slice the green onion
• Mix all ingredients in a bowl and set aside

Coating mix

• Mix all ingredients in a bowl and set aside

Building the Sandwich cake

• Cut off the crust on all the bread slices
• Place four bread slices in a square on a plate, the slices should touch each other. Use the same plate as you plan to present your sandwich cake on as it will be difficult to move it once it is finished.
• Spread salmon mix evenly across the sandwich square.
• Add another layer of four slices of bread on top of the salmon mix.
• Spread tuna mix evenly across the sandwich square.
• Add the top layer of sandwich bread on top of the tuna mix.
• Spread the coating mix evenly across the top and down the side, covering your whole sandwich cake.
• Stick four wooden sticks into the cake and cover with plastic wrap or any other wrap.
• Let the sandwich cake rest in the fridge for at least 12 hours to let it settle.

Deocrating the Sandwich cake

• Cut the egg in quarters
• Slice the cucumbers in thin slices
• Half the cherry tomatoes
• Slice the lemon
• Take out the cake from the fridge and remove the wrap and wooden sticks
• Decorate the Sandwich cake to your desire.
• I like to decorate my Sandwich cake symmetrical so that everyone get a bit of everything on their slice, but it is up to you how to do it.
• Use some of the cucumber slices and lettuce leaves to cover the sides of the sandwich cake as the shape might have changed your sandwich cake, depending on the texture of your mixes and how safe it has been in the fridge.
• Let rest in the fridge again, covered in plastic wrap or serve straight away.

Notes

Use the same tray you plan to present your sandwich cake on to build it, as it will be difficult to move it once it is finished.

In a pinch, you can prepare your sandwich cake in the morning and decorate it at night to serve right away, however I find that it gets more creamy to prepare the sandwich cake in the evening before and let it rest for more than 12 hours in the fridge over night and into the day after.

If you prefer only one layer, use 8 slices of bread. If you want both layers, use 12 slices of bread.

Let me know in the comments below if you plan to try this traditional Swedish recipe for your next family gathering.

Looking for another traditional Swedish dish? Try make mum’s Swedish meatballs.