Smörgåstårta (Shrimp and Ham Sandwich Cake)

Perfect for festive occasions, Easter, Midsummer gatherings, and birthday celebrations, this sandwich cake is a true crowd-pleaser

Ingredients

Filling:

  • 250g frozen green peas
  • 2 dl mayonnaise
  • 5 dl crème fraiche
  • 1 dl chopped dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt, black pepper
  • 36 slices of giant French bread (2 packages)

Coating:

  • 2 dl whipped cream
  • 2 dl crème fraiche
  • 1 pinch smoked paprika powder
  • Salt

Topping:

  • 1 kg shrimp with shells (90/120)
  • 5 eggs
  • 1 cucumber
  • 200g smoked ham
  • Salt, black pepper
  • 75g red lumpfish caviar
  • 1/2 lemon
  • 1 bunch chives
  • 1 bunch fresh dill

Instructions

Day One:

  1. Thaw frozen peas in lukewarm water, drain, and chop them.
  2. Mix mayonnaise, crème fraiche, garlic powder, onion powder, salt, black pepper, chopped dill, and green peas.
  3. Arrange 9 slices of bread on a tray, creating the bottom layer.
  4. Apply one-third of the sauce on the bread.
  5. Repeat the process to create four layers of bread with sauce between each layer.
  6. Cover the cake with plastic wrap and refrigerate overnight.

Day Two:

  1. Whip the cream and mix with crème fraiche and smoked paprika powder. Season with salt.
  2. Apply the sauce around and on top of the cake.
  3. Thaw and peel the shrimp, boil and peel the eggs.
  4. Slice the cucumber lengthwise with a cheese slicer and place on paper to drain.
  5. Skip the outermost slices of the cucumber.
  6. Attach cucumber slices to the sauce, standing around the entire cake.
  7. Cut ham slices in half and twist each half into a rose shape. Distribute ham roses on the cake.
  8. Cut eggs in half lengthwise and then into quarters. Scatter egg pieces on the cake. Season with salt and black pepper.
  9. Add shrimp and spoon red lumpfish caviar. Slice the lemon and arrange it on the cake. Sprinkle chopped chives and decorate with small dill sprigs. Serve chilled and enjoy!
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