Swedish Smorgastarta | Sandwich Cake.

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Us Swedes like to celebrate in style. Be it graduation day, a name giving ceremony or midsummer (you know, the one when we dance around a giant maypole and pretend to be frogs?) - there will be cake.

And not just any cake, but a big ass Sandwich Cake.

Traditionally this cake will be layered with mayo-based fillings containing things like smoked salmon, cold cuts and liver patés and it also comes with plenty of "adult" flavours. (At least for myself it took a good 16 years to get into the strong horse radish, the smoky undertones and the insane amount of DILL. But alas, I suppose I can now officially be called a grown up! Phew!) Of course, my take on the Smörgåstårta will be more of a garden than a graveyard, and here is how:

Vegan-approved Swedish Smorgastarta

The fillings are dead-easy, as they just need to be mashed together. You can prepare them the day before and store in the fridge over night. When it comes to composing the cake, simply stack any kind of rye based bread with the fillings smeared in between.
The garnish put on top is normally to "reflect" what is in the cake itself, but I also added strawberries, kelp caviar and cured carrots, among other things, to top mine off!


The fillings

Layer 1: Avocado and horseradish

  • 3 ripe avocados
  • 3 tbsp fresh grated horseradish
  • 2 tbsp olive oil
  • 1½ tbsp lemon juice
  • salt + pepper to taste
 
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Layer 3: Apple and Oat fraiche

  • 2 sourish grated apples
  • 1,5 dl oat fraiche
  • 2 tbsp fresh chopped dill
  • salt + pepper to taste

Topping ideas

  • avocado roses
  • cured carrots (recipe down below)
  • strawberries (for summer celebrations)
  • vegan cheese rolls
  • cucumber
  • fresh dill
  • kelp caviar
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Layer 2: Smoky Tofu and Mayonnaise

  • 200 grams smoky marinated tofu
  • 1,5 dl vegan mayo
  • 1 dl chopped leek (alternatively red onion)
  • 1 tbsp dijon mustard
  • 2 tsp lemon juice
  • 2 pinches paprika powder
  • salt + pepper to taste
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Cured Carrots

Turn oven on 200°C. In an ovenproof dish, place 500 grams worth of carrots on a bed of coarse sea salt.  Bake for 40-60 minutes, until carrots are baked but still got an al dente-feel.

Combine 1/2 dl boiling water with ½ a nori sheet, 2 tbsp sugar, 3/4 tbsp vinegar, one pot of fresh dill, some mustard and a bay leaf. This is your marinade for the cured carrots. Once carrots are cooled down, gently remove the peel and then place in a plastic bag with the marinate. Press all air out of the bag before closing, leave to rest in the fridge. At least 6 hours, but preferably overnight.