A very popular sandwich cake not only in Sweden (“Smörgåstårta”) but also in Finland (“voileipäkakku”) and Estonia (“võileivatort”) is a savory layered cake using sandwich bread with various filling and toppings. Even though there are many types of fillings, mayonnaise and eggs are two main ingredients to start with.
This tuna sandwich cake can be made with meat, fish, vegetables, pate, cheese or a combination of these and you can garnish it any way you like! It’s great for birthdays and parties or any family gathering!
If you love trying new things and prefer savory to sweet dishes, this Swedish cake might be just the right thing for you! Make it to your liking by playing with flavors!
Now I tasted this cake about 5 years ago in Estonia. It was my first time eating and seeing such a “weird” cake! Well, weird for me, pretty ordinary for them! The cake was made with fish – a lot of different types of fish (I don’t even remember what it was I was eating) and garnished with salmon roses and caviar (quite a lot of it)!
I tell you, I had a slice of it and I was thinking to myself what on Earth they like about it! So much fish in one place, topped with some more fish and caviar! But, as I live with an Estonian, this cake has become part of our life. Since then I have learned that you can make it any way you like which means reduce (in my case rapidly reduce) the amount of fillings as well as changing for the ones you like and work for you!
This Smörgåstårta cake was made with canned tuna, sweetcorn, hard-boiled eggs and mayonnaise with sour cream. As for garnish, my Estonian half is a master in garnishing “võileivatort” so he decided to make roses out of small tomatoes and stuck some cucumber, lemon and tomato slices around the sides and on top. It looked amazing!
Savory Tuna Sandwich Cake (Smörgåstårta)
- 1/2 cup Grated Cheese - Cheddar/Edam or Gouda (60g)
- 6 Small Tomatoes
- 1 Small Cucumber (16 Slices)
- Lemon - Optional (4 thin slices)
- Fresh Dill - Optional (a few sprigs)
- In a food processor blend tuna, sweetcorn, mayonnaise, sour cream, hard-boiled eggs, salt and pepper. Process until smooth.
- Wash and finely chop parsley.
- On a serving tray (or a square cake board) layer 4 slices of toast bread to create a square (Trim off the crust if you can’t buy “crustless” bread).
- Spread a few (3-4) heaped table spoons of the tuna mix over the bread and spread around evenly. Sprinkle some parsley over the spread and cover with bread. Repeat the process until you have used all bread slices (and used all the tuna mix).
- Keep it in the fridge for several hours (at least 2 but for best results overnight).
- The following day, mix sour cream with mayonnaise and cover the “cake” using a spatula. Sprinkle with grated cheese and chopped spring onion (the green parts only).
- Thinly slice the cucumber and tomatoes. Decorate the sides of your cake with these and some dill sprigs. You can put more decorations (lemon slices, cucumber slices = simply cut each slice in half leaving 1/3 uncut. Then grab the 2 cut parts and twist opposite ways – check out video to see how to do it)
- If you want it to look really fancy, make little roses from small tomatoes (check out our video to see how to make tomato roses) and place them in each corner.
- Keep in the fridge prior to serving!
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