Swedish Sandwich Cake (Smörgåstårta) is a beautiful and delicious savoury appetizer made with layers of bread, fillings, and decorated with savoury frosting and vegetables. Stunning centrepiece for any table. It will be a guaranteed show-stopper and a conversation starter!Note: the timing for the recipe assumes that all the fillings are already made and no refrigeration between frostings as those are optional steps.
In a small bowl, whip 1/4 cup whipping cream with a mixer until soft peaks form.
In a medium bowl, mix the softened cream cheese with 1/4 cup (if your horseradish is very strong then use only 2 tablespoons) of horseradish and the rest of the whipping cream until soft and fluffy.
Carefully add the whipped cream to the cream cheese mixture and fold together, making sure not to deflate the whipped cream too much.
Assemble the Sandwich Cake
Cut off all the crust from the loaf of bread, making sure that you preserve the shape of the loaf. Try to make it as round as possible if it is a round shape or make sure that all the edges are straight if it's a rectangular shape.
Slice the loaf of bread into 3 bread layers.
Place the first layer of bread onto a serving platter.
Optional step: place pieces of parchment paper underneath the bread all around. This will help catch all the frosting that may fall onto a serving platter later.
Spread Sardine Rilletes filling over it and cover with the second bread layer.
Spread the Tarragon Egg Salad over the bread and cover with the final layer.
Optionally: refrigerate for 30-60 minutes to let everything firm up a bit.
Frost and decorate the Sandwich Cake
Spread the savoury frosting over the top of the cake and the sides of the cake with a cake spatula, making sure that everything is evenly covered and smooth.Note: you may have some leftover frosting. If so, it can be kept in the fridge for up to a week and used for sandwiches.
Optional step: I like to spread a very thin "crumb layer" of frosting first, then let the cake firm up in the fridge for another hour or two and then add the second (main) layer of frosting. This is an optional step.
Remove parchment paper from underneath the cake, if it was used.
Decorate the cake with fresh herbs, vegetables, cooked eggs.
Refrigerate for 2-3 hours or overnight before serving.