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Classic Smörgåstårta decorated with eggs, ham and vegetables
Swedish sandwich cake with fresh vegetables and eggs

Classic smörgåstårta

Author: Flavelo
Recipes Starters
The Swedish 'sandwich cake' is an optical illusion: from the outside, it looks like a cream cake, but inside hide layers of savoury bread and rich fillings. This dish is the pinnacle of cold cuisine, where the bread acts as a sponge to absorb the flavours of the creams, resulting in a unified, soft, sliceable texture. It's no coincidence that it's a centrepiece at festive tables.
🕒 Prep Time 30 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 1780 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Long palette knife or spatula: for smoothing the cream.
  • Cling film: for resting.

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the cream cheese with the sour cream, lemon juice, horseradish, salt, and pepper until smooth. This is the binding agent that holds the cake together.

Tip: The acid (lemon) and horseradish cut through the richness of the fatty cream, creating balance in the flavours.
2 ✓

Mix one-third of the cream with the chopped hard-boiled eggs. Mix another third with the very finely chopped ham. Leave the remaining third plain for coating.

Tip: The finer you chop the fillings, the more homogeneous the filling will be, and the cake won't slide apart when sliced.
3 ✓

Place 4 slices of bread closely together on a tray. Spread with the egg cream. Cover with another 4 slices of bread.

Tip: The pores of the bread absorb the moisture from the cream, softening the 'cake'.
4 ✓

Spread over the ham cream, then seal with the final layer of bread. Coat the top and sides of the cake with the remaining plain cream, just like a regular cake.

Tip: The outer cream layer 'seals' the bread, protecting it from drying out in the fridge.
5 ✓

Chill in the fridge for at least 2 hours (but preferably overnight). Decorate with cucumber, tomato, and lettuce immediately before serving.

Tip: During the resting time, the flavours meld (diffusion), and the structure firms up.

Recipe FAQ

Why did the bread get soggy?
The cream was either too runny or it stood for too long. Use thick, high-fat ingredients (cream cheese, thick sour cream) that don't release water.

Ingredients

  • 12 slices White sandwich bread (crusts removed)
  • 200 g Cream cheese (plain)
  • 200 g Thick sour cream (min. 20%)
  • 3 pcs Hard-boiled eggs
  • 150 g Cooked ham
  • 1 pc Cucumber (English cucumber)
  • 1 pc Tomato
  • 4 leaves Lettuce
  • 1 tbsp Horseradish cream
  • 1 tsp Lemon juice
  • 1 pinch Salt, Pepper