Swedish Sandwich Cake with an Asian Touch and Sea Food

Smörgåstårta - Swedish Sandwich Cake - is a savory layered sandwich made to resemble a large cake. It consists of several layers of bread and a variety of savory fillings in between each layer. It is then topped with a savory frosting and decorated with herbs, vegetables, seafood, cheese and cold cuts. It's perfect for serving at a large gathering or festive occasion such as birthday parties, weddings, funerals and easter. The sandwich cake is quite easy to put together and can be endlessly varied to create different combinations of fillings. The many steps may look intimidating at first glance but give it a try. The best part is that it’s assembled a day ahead for best results and then decorated the following day when served. This seafood version is a bit different from the traditional sandwich cake as it has a lovely touch of Asian flavors.

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You will need

24 slices of square white toast bread, crust removed

Shrimp and culantro - Filling 1:

9 oz (250 g) peeled cooked shrimp, finely chopped. See tip 2 below.

A heaped 3/5 cup (150 ml) crème fraiche

A heaped 3/5 cup (150 ml) Philadelphia Cream cheese

A heaped 3/5 cup (150 ml) Hellmans or homemade mayonnaise

1/3 cup (80 ml) Culantro sauce

Culantro sauce:

7 oz (200 g) Culantro, rinse and cut off the root, and chop roughly. Can be replaced with double weight (14 oz - 400 g) of cilantro leaves and stems but the taste will differ and be less intense. See note 1 below for more information.

¼ cup (60 ml) garlic, chopped

1 tsp (5 ml) ground white pepper

Just over 1 cup (250 ml) canola oil

2 tbsp (30 ml) lime juice

2 tbsp (30 ml) rice vinegar  

2 tsp (10 ml) honey    

1 ½ teaspoons (7 ½ ml) red chili (amount depending on heat), chopped

1 tbsp (15 ml) fish sauce  

2 tsp (10 ml) sesame oil   

1 tsp (5 ml) Chinese five spice powder

½ tsp (2 ½ ml) MSG. See note 4

Sea salt.

Freshly ground black pepper

Tuna fish - Filling 2:

8 oz (220 g) high-quality tuna in olive oil, drained and flaked

A heaped 1/3 cup (100 ml) green onions, finely chopped

A heaped 1/3 cup (100 ml) Hellmann's or homemade mayonnaise

A heaped 1/3 cup (100 ml) crème fraiche

A heaped ¾ cup 200 ml) Philadelphia cream cheese

2 tbsp (30 ml) Sriracha sauce

1 ½ tbsp (22 ½ ml) lemongrass, smashed, outer layer removed, and bottom part used, very finely chopped in a spice grinder. Se note 2 down below.

1 tbsp (15 ml) kaffir lime leaves, middle stem removed and discarded, finely chopped leaf’s

1 tsp (5 ml) honey

1 tsp (5 ml) salt

Freshly ground black pepper

Egg salad - Filling 3

8 large eggs, at room temperature, pricked with an egg pricker

2 tbsp (30 ml) heavy cream

A heaped 1/3 cup (100 ml) Hellmann's or homemade mayonnaise

½ tsp (2 ½ ml) honey

¾ tsp (3 ¾ ml) sea salt

½ tsp (2 ½ ml) freshly ground black pepper

A heaped 1/3 cup (100 ml) browned butter

1 tbsp (15 ml) chives, finely chopped

A heaped 1/3 cup (100 ml) finely chopped green onions

Frosting:

A heaped ¾ cup (200 ml) crème fraiche, beaten until stiff

A heaped ¾ cup (200 ml) mayonnaise, Hellmann's or homemade

A heaped ¾ cup (200 ml) Philadelphia cream cheese

1 tbsp (15 ml) lime juice

1 lime, finely grated zest

1 tsp (5 ml) honey

½ - 1 tsp (2 ½ - 5 ml) salt

Decoration:

2.2 lbs (1 kg) shrimp, peeled (save shells and heads, see tip 1 down below)

6 hard-boiled eggs (boil for 9 minutes), placed in ice water, peeled and chopped

1 jar red seaweed caviar

1 jar black seaweed caviar

Salad to garnish

Cucumber, cut with a cutter into any desired shapes

Sweet peppers in various colors (thin walls), cut with a cutter into any desired shapes

Physalis, cut in half and shaped in a zigzag formation

Cherry tomatoes, cut in half and shaped in a zigzag formation

Lime slices

Cucumber peel, cut with a peeler

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How to make it

Day 1 - Prepare fillings and topping:

Culantro Sauce with shrimp - Filling 1:

1.  Place culantro (or coriander as an option) in a strong blender/food processor.

7 oz (200 g) Culantro, rinse and cut off the root, and chop roughly. As a less good option it can be replaced with double the weight (14 oz - 400 g) of cilantro leaves and stems

2. Add garlic, white pepper, canola oil, lime juice, rice vinegar, honey, chili, fish sauce, sesame oil, five spice powder, and MSG.

¼ cup (60 ml) garlic, chopped

1 tsp (5 ml) ground white pepper

Just over 1 cup (250 ml) canola oil

2 tbsp (30 ml) lime juice

2 tbsp (30 ml) rice vinegar 

2 tsp (10 ml) honey   

1 ½ teaspoons (7 ½ ml) red chili (amount depending on heat), chopped

1 tbsp (15 ml) fish sauce 

2 tsp (10 ml) sesame oil  

1 tsp (5 ml) Chinese five spice powder

½ tsp (2 ½ ml) MSG

3. Blend until smooth and season with salt and pepper. Keep leftover Culantro sauce in a clean airtight glass jar for up to a month.

Sea salt.

Freshly ground black pepper

4. Put the shrimp in a bowl and mix with the other ingredients. Cover the bowl and refrigerate.

9 oz (250 g) peeled cooked shrimp, finely chopped

A heaped 3/5 cup (150 ml) crème fraiche

A heaped 3/5 cup (150 ml) Philadelphia Cream cheese

A heaped 3/5 cup (150 ml) Hellmans or homemade mayonnaise

A heaped ¼ cup (75 ml) Culantro sauce

Tuna Mixture - Filling 2:

5. Mix all ingredients and refrigerate in a covered bowl.

8 oz (220 g) high-quality tuna in olive oil, drained and flaked

A heaped 1/3 cup (100 ml) green onions, finely chopped

A heaped 1/3 cup (100 ml) Hellmann's or homemade mayonnaise

A heaped 1/3 cup (100 ml) crème fraiche

A heaped ¾ cup (200 ml) Philadelphia cream cheese

2 tbsp (30 ml) Sriracha sauce

1 ½ tbsp (22 ½ ml) lemongrass, smashed, outer layer removed, and bottom part used, very finely chopped in a spice grinder

1 tbsp (15 ml) kaffir lime leaves, middle stem removed and discarded, finely chopped leaf’s

1 tsp (5 ml) honey

1 tsp (5 ml) salt

Freshly ground black pepper

Egg Salad - Filling 3:

6. Place the eggs in a pot of boiling water. Prepare 2 bowls with ice water. After 7 minutes, remove 2 eggs and place them in one bowl with ice water. After exactly 9 minutes, place the remaining 6 eggs in the other bowl with ice water. Leave them to cool for a few minutes.

8 large eggs, at room temperature, pricked with an egg pricker

7. Peel the six hard-boiled eggs. Coarsely chop them and mash them with a fork.

6 hard-boiled eggs

8. Brown the butter and let it cool slightly. See note 3.

A heaped 1/3 cup (100 ml) browned butter

9. Mix well with heavy cream, mayonnaise, honey, sea salt, black pepper, browned butter, chives, and green onions.

2 tbsp (30 ml) heavy cream

A heaped 1/3 cup (100 ml) Hellmann's or homemade mayonnaise

½ tsp (2 ½ ml) honey

¾ tsp (1.25 ml) sea salt

½ tsp (2 ½ ml) freshly ground black pepper

1 tbsp (15 ml) chives, finely chopped

A heaped 1/3 cup (100 ml) finely chopped green onions

10. Peel and chop the 7-minute eggs into coarse pieces and fold them into the egg salad. Mix well, cover and refrigerate.

2 medium-boiled eggs

Frosting:

11. Place the eggs in a pot of boiling water. Prepare 2 bowls with ice water. After 7 minutes, remove 2 eggs and place them in one bowl with ice water. After exactly 9 minutes, place the remaining 6 eggs in the other bowl with ice water. Leave them to cool for a few minutes.

8 large eggs, at room temperature, pricked with an egg pricker

12. Peel the six hard-boiled eggs. Coarsely chop them and mash them with a fork.

6 hard-boiled eggs

13. Brown the butter and let it cool slightly. See note 3.

A heaped 1/3 cup (100 ml) browned butter

14. Mix well with heavy cream, mayonnaise, honey, sea salt, black pepper, browned butter, chives, and green onions.

2 tbsp (30 ml) heavy cream

A heaped 1/3 cup (100 ml) Hellmann's or homemade mayonnaise

½ tsp (2 ½ ml) honey

¾ tsp (1.25 ml) sea salt

½ tsp (2 ½ ml) freshly ground black pepper

1 tbsp (15 ml) chives, finely chopped

A heaped 1/3 cup (100 ml) finely chopped green onions

15. Peel and chop the 7-minute eggs into coarse pieces and fold them into the egg salad. Mix well, cover and refrigerate.

2 medium-boiled eggs

Assembly:

16. Lay out 2 slices of bread widthwise and 3 slices lengthwise. Spread filling 1 with the culantro shrimp evenly over the surface.

6 out of 24 slices of sandwich bread, crusts removed

17. Add another layer of bread and cover the surface with filling 2, which consists of the tuna mixture.

6 out of 24 slices of sandwich bread, crusts removed

18.  Add a third layer of bread and spread with filling 3, which consists of egg salad.

6 out of 24 slices of sandwich bread, crusts removed

19. Top with the final layer of bread, wrap it in plastic foil, and let it rest in the fridge overnight.

6 out of 24 slices of sandwich bread, crusts removed

Day 2:

20. Prepare all decorations and place them on a tray.

2.2 lbs (1 kg) shrimp with shells, peeled (save shells and heads, see tip 1 down below)

6 hard-boiled eggs (boil for 9 minutes), placed in ice water, peeled and chopped

1 jar red seaweed caviar

1 jar black seaweed caviar

Salad to garnish

Cucumber, cut with a cutter into any desired shapes

Sweet peppers in various colors (thin walls), cut with a cutter into any desired shapes

Physalis, cut in half and shaped in a zigzag formation

Cherry tomatoes, cut in half and shaped in a zigzag formation

Lime slices

Cucumber peel, cut with a peeler

21.  Take out the cake from the fridge and spread the frosting evenly over the top and sides. Cover the sides with lettuce leaves.

Salad to garnish

22.  Place strands of chopped egg along the longer sides and in the middle. Line the egg strands with seaweed caviar in different colors.

6 hard-boiled eggs (boil for 9 minutes), placed in ice water, peeled and chopped

1 jar red seaweed caviar

1 jar black seaweed caviar

23. Arrange the peeled shrimp in the space between the egg and caviar strands.

2.2 lbs (1 kg) shrimp with shells, peeled

24. Top with various shaped vegetables, physalis and tomatoes.

Cucumber, cut with a cutter into any desired shapes

Sweet peppers in various colors (thin walls), cut with a cutter into any desired shapes

Physalis, cut in half and shaped in a zigzag formation

Cherry tomatoes, cut in half and shaped in a zigzag formation

Lime slices

Cucumber peel, cut with a peeler

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Tips and tricks

Note 1: Culantro, or long coriander, has many names (including chadon beni, cimarrón, recao (Puerto Rico), chardon béni (France), Mexican coriander, samat, bandhaniya, long coriander, Burmese coriander, sawtooth coriander, Shadow Beni (Caribbean), and ngò gai (Vietnam)). It is used in Caribbean, Latin American, and Asian dishes. Culantro is not the same as cilantro/coriander, although they are similar in flavor. Culantro (Eryngium foetidum) has a much more intense and pungent flavor that is more distinct compared to coriander. It provides a deep, aromatic taste that enhances other flavors in various dishes. If you cannot find culantro, you can substitute it with coriander, but the depth of flavor will not be the same. I buy it at Asian Markets in Stockholm. Ask your local Asian store or Mexican grocery store if they can order it. If you make the culantro sauce, it keeps well in the fridge in an airtight glass jar for up to a month. It truly goes well with everything, such as fried chicken or fish, canapés, as a dip, and much, much more.

Note 2: To release the flavors in lemongrass, you should pound it so that it is crushed which makes the flavors come out. Cut off the small root part and the upper, woodier half of the lemongrass. Peel away the outer skin of the lower part that will be used. I put all scraps in the freezer and use them when I make broth (see below).

Note 3: Browned butter - place diced butter in a saucepan with a light interior (to be able to determine the color). The saucepan should not be too wide, as this can lead to the butter burning. Melt the butter over high heat and whisk continuously until the butter quiets down and takes on a deep brown color and nutty aroma. Remove the saucepan from the heat when the butter has reached a golden-brown color (temperature around 257˚F) and cool it down in a cold-water bath or pour the butter into a heat-resistant bowl. Browned butter can be stored in the refrigerator for a long time.

Note 4: MSG, also known as monosodium glutamate or simply glutamate, is the umami flavor in powdered form. MSG is a very common seasoning and flavor enhancer in Asian cuisine and goes well with everything. It is an approved additive in Sweden and is also labeled as E-621. Chemically, it is the salt of glutamic acid, produced microbiologically through fermentation. Only very small doses are needed to enhance the flavor.

Tip 1: Save the bread crusts and make breadcrumbs out of them.

Instructions:

1.  Preheat the oven to 350°F (175°C).

2. Cut the bread into cubes and then blend in a food processor until crumbs are formed. Spread the crumbs on a baking sheet lined with parchment paper and bake for 10–12 minutes. Stir halfway through so the crumbs toast evenly.

3. Remove the tray from the oven and let the crumbs cool. Store them in a dry, cool, and dark place either in a paper bag or a glass jar with a partially closed lid.

Save the bread crusts and make breadcrumbs out of them.

Tip 2: Make an Asian broth from shrimp heads and shells and freeze it. It can later be used for soups, stews, and noodle dishes.

0.4 cups (100 ml) canola oil

4–5 stalks lemongrass (crushed to release flavor)

5 coriander roots or coriander stalks

0.2 cups (50 ml) galangal, sliced

8 kaffir lime leaves

1 large yellow onion, chopped

1 large carrot, sliced

15 white peppercorns

Shells and heads from 2.2 lbs (1 kg) raw shrimp

3 (45 ml) tbsp tomato paste

0.6 cups (150 ml) dry white wine

6.3 cups (1500 ml) water

Instructions:

1. Heat the oil in a spacious pot and add the lemongrass, galangal, coriander roots or stalks, kaffir lime leaves, onion, carrot, and white pepper. Sauté over relatively high heat, stirring, for 10–15 minutes.

0.4 cups (100 ml) canola oil

4–5 stalks lemongrass (crushed to release flavor)

5 coriander roots or coriander stalks

0.2 cups (50 ml) galangal, sliced

8 kaffir lime leaves

1 large yellow onion, chopped

1 large carrot, sliced

15 white peppercorns

2.  Add the shrimp shells and tomato paste and sauté, stirring, for another 10 minutes.

Shells and heads from 2.2 lbs (1 kg) raw shrimp

3 tablespoons (45 ml) tomato paste

3.  Add the wine and water, and let it simmer uncovered for 30 minutes. Skim the surface occasionally.

0.6 cups (150 ml) dry white wine

6.3 cups (1500 ml) water

4. Remove from heat and let the broth cool with all the vegetables and shrimp. Then strain and bring the broth to a boil. Let it simmer until it has reduced by half. Place it in the freezer until use.