When I first laid eyes on a Swedish Sandwich cake, my brain has been thinking how is this even possible!? So I decided to make one of these wildly creative savory sandwich cakes and see how it would turn out. With the ingredients, I knew exactly what I wanted within each layer. The rest was just building up the layers until you had a Sandwich cake worth looking at!



I used a cake tin size of 8 inches spring form. I made this with seafood fillings, but you could use chicken, or ham as fillings. You can add layers of freshly chopped herbs on the layers as well.

I used large brown sandwich slics, just be sure to cut the crusts off as you assemble the cake. I lightly toasted each sandwich slice in the toaster for 20 seconds, to stop the filling absorbing into the sandwich slices too quickly (making them sloggy is a no-no).





SCROLL DOWN FOR THE RECIPE

SWEDISH SEAFOOD SAVORY SANDWICH CAKE

Ingredients
1 x Large loaf of bread (Thick slices)

Tuna Layer
2 Tbsp Mayonnaise
1 x can of Tuna
Salt & Pepper (optional)

Prawns Layer
1/2 Tsp English Mustard
2 Tbsp Mayonnaise
200g Cooked & Peeled Prawns

Smoked Salmon Layer
50g Garlic & Herb Soft Cream Cheese
120g Smoked Salmon
Half a cucumber, sliced

Garnishes
Small bag of Watercress
Radishes, thinly sliced
4 x small boiled eggs, sliced
440g Cream cheese 
100g Cooked & Peeled Prawns
70g Smoked Salmon

Method

Remove the crusts of the bread & toast them for 20 seconds. Leave to cool, then cut each slice in half. In separate bowls mix all the layers up.

In a 8 inch spring form tin lay the bread down in a flat layer. Any gaps, fill with quarter pieces of bread. Add the ‘Tuna layer’, then add a layer of bread. Then add the ‘Prawns layer’, add a layer of bread, spread the ‘Salmon layer’ & lastly add the bread on top. Put it in the fridge to firm up for 20 mins.

Take the chilled cake out of the fridge, remove the spring form cake tin. Frost the entire sandwich cake with the cream cheese.

Decorate with garnishes of prawns, watercress, salmon & radish slices.