When I was a teenager in the 70′, one of the favorite dishes at the time was to make a sandwich cake.
It would be served at any party & for any occasion. It really fits the Swedish “smörgåsbord” format. It sits well on a buffet table and can be done ahead of time.
My mother worked as a “kallskänka” (“cold-cut” chef) for one of the most fancy grocery-stores for a few years. I remember her making all the sandwich cakes and all other buffet and cold-cut dishes. It is a very Scandinavian way of eating. It took my husband a while to really get onboard with all the cold food that Swedes eat. All the cold-cut dishes creates the famous “smörgåsbord”.
The sandwich cakes can be varied in infinity. It really is all about what you can lay your hands on or what you have in the fridge.
The basic rules for the cake is good bread cut in big slices (you can if need be, also stack regular slices of bread. The important thing is to cut of all hard edges so that you never know that all bread has been pieced together).
You can mix layers of different breads. I usually go to a good grocery store that has their own bread or bakery department. You can ask them to slice the bread for you. They will be very puzzled when you ask them to slice it lengthwise. Just remember to cut of all hard edges. I usually make croutons of the edges.
*The cake usually has two or three layers of filling. You can make it easy for yourself if you don’t have time, to buy already made salads as an egg-salad, ham-salad or anything else that your deli sells. I prefer to make my own fillings. It is all about what you feel like making. It is good to have a theme as in smoked salmon or fish, veggies or perhaps meats.
You make all fillings with either mayo, sour cream, whipped cream or creme fraiche. Or a mixture of any two of them.
For example. I used smoked salmon in one layer. I used equal parts mayo & whipped heavy cream. I finely cut the cold-smoked salmon and dill. You can add pepper or other spices after requirement. I happened to have white caviar in the fridge, so I dropped that in, but this was just because I happened to have it at home.
Another layer was a chicken salad with grapes and walnuts. You just take baked (or boiled chicken), mayo, ranch dressing seasoning, grapes cut in half, crushed up walnuts and some hot sauce (optional).
It all depends on how big you make your sandwich cake, but you should calculate that it takes about 1 cup of filling to one loaf layer of bread. But as I said, it all depends on what kind of bread you get. You need to plan it accordingly.
To my sandwich cake above, I used almost 3 loaves of bread.
2 layers of filling. One cold-smoked salmon & one chicken salad layer. It takes about 1 cup of filling per layer (give & take, depending on how loose the filling is).
You need about 1 cup of mayo & 1 cup of whipped heavy cream for the covering of the cake. It should be well mixed.
Make a y kind of creamy salad or filling.
Mix all well. I t is smart to always have a little extra mayo/whipped cream on hand just in case you need to delude your filling or if you are running out of filling. A well spiced basic “white” sauce could also work.
Make sure the filling reaches well out into edges all around 4 sides.
Last layer is just as on a regular cake, the bread part.
Spread the mayo/whipped heavy cream as you would a regular icing or whipped cream layer on a cake.
Decorate with anything you want. I try to save something from what I use in the fillings.. Fruits and berries always works. Chopped herbs, cucumbers and even salad leaves could work on the edges as well as on top. Many times, we decorate with slices eggs and lemons.
This was the sandwich cake we made for his latest birthday. It had shrimp and other seafood on and in it.
A slice of sandwich cake looks pretty much like a regular slice of cake.
I really hope you try to make some sandwich cakes. Start small and work your way up to a large one if you feel a little scared of this. But I have to warn you, it really is delicious and can be addictive!