28 November: Sandwish cake

Yesterday I didn’t just make Lucia cats. I also prepared a sandwich cake. What is that, you non swedes might ask? It’s freaking delicious! I’ve actually tried it on sceptic Americans this summer and they loved it. It’s actually just what it sounds like, a cake made of sandwich bread and salads. The sandwich cake is rather new in Swedish cuisine and was created by a man called Gunnar Sjödahl in the 1960’s. It is very appreciated on birthdays and other celebrations. But I feel that it’s starting to be forgot by the younger generation. This must stop! So lets all help out and spread the gospel of the sandwich cake! Now to the recipe. Usually you don’t mix seafood and meat but this recipe is really good, so lets anyway. You could actually mix in whatever salads you like. I had a really tasty mock chicken salad in the states that could work just fine.

Sandwich cake serves 4

Filling 1

250 g/0,55 lbs of tofu
1 pack of tofutti sour creme
3 tsp fake caviar
salt and pepper
1/2 small red onion

Home made mayo

1,5 dl/0,6 cups soy milk
3 dl/1,3 cups canola oil
Sorry ’bout the strange measurements but an easier way to do it is
just to double the amont of oil in relation to the soy milk.
1 tsp Dijon mustard
1 tsp vinegar
salt and pepper

or if you have access use veganaise!

Cut the tofu into smaller pieces, like the size of your pinky fingernail. Fry them in oil and let them brown a bit. Salt to taste. Let them cool and in the meantime prepare the dressing. First make your mayo. Mix everything but the oil in a food processor and when it’s nice and smooth carefully pour in the oil (while it’s running) and there you have it. add salt to taste. Open you pack of tofutti, dice the onion, chop the dill and pour it all in a small bowl. take a couple of spoons of your mayo and add to the mixture.  Then add your fake caviar and tofu. Salt and pepper and you done with the first filling. Store in the refrigerator. Then start with filling number 2.

Filling 2

1-2 pickles
6 deli slices
salt and pepper

Take a couple of spoons of your mayo. Chop your parsley, deli slices and pickles into smaller pieces. Add that to your mixture and add salt and pepper to taste.

Now you take 16 slices of white toast bread (non toasted) and take the crust of. Place four of them together on a tray or plate, take half of your first filling and smear it onto the bread. Then take another four slices and put on top. Then you take your second filling and smear that out, add another layer of bread and use the rest of your filling nr 1. Now take the last bread and put on top. Coat the bread with the mayo you have left, just so it doesn’t dry out. Cover with ceram wrap and let it sit in the refrigerator over night or at least for a couple of hours. You want the cake to settle and the bread to soak up some of the flavours.

Then you just decorate it as you wish, I usually cover the whole thing with lettuce before I do anything else. You can use rolled up deli slices, pickles, olives, tomatoes, edible flowers, fake caviar (caviart). Just let your imagination flow!


One comment

  1. Smörgåstårta! I love that. The best one I’ve ever had had fake shrimps on top – great!

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