In Sweden, this cake is made for all kinds of special occasions; it is also served as a snack or treat, even dinner, if you feel like it. And believe me, you WILL feel like it! If you are not used to the idea of a savory layered cake, this recipe can take you down the road of something new and exciting. The non-vegan versions of this cake are usually made with different variations of sandwich meats, cheese, and shrimp as toppings, layered with patés and other creamy fillings. This recipe has a smoked "ham" layer and a veggie-paté layer. A sandwich cake can be decorated however you want to and whatever way you like; let your imagination run free!
Swedish Savory Sandwich Cake [Vegan]
- 8 Slices of White "Square" Bread
- 1-2 tubs Vegan Sour Cream (I use Tofutti Sour Supreme)
- 2-4 tbs Vegan Mayonnaise
- 4-8 tbs Dairy Free Margarine
- 1-3 tsp Liquid Smoke
- 3-4 Mushrooms of your choice.
- 1 tube/tub of Tartex (or other veggie paté)
- 6 small Cornichons/ Baby Gherkins
- Salt & Pepper
- Start with the mushroom filling. Clean and cut your mushrooms into chunks and fry on a medium heat with salt and pepper. Add 3-4 tbs of water and leave to simmer until just soft. (if more taste is wanted paprika powder and bbq spice can be added in with the mushrooms) Leave to cool.
- Add mushrooms, liquid smoke, ½-1 tub sour cream, salt and pepper into a bowl and mix well. Taste. Add more spices or liquid smoke if needed.
- Now make your veggie paté layer by adding the ½-1 tube/tub of the veggie paté and 6-8 small chopped up chornichons/ baby gherkins into a bowl and mix well. Add ½ tub sour cream, salt and pepper. Taste the filling.
- Cut the crust of your bread slices and start layering your 2 individual sandwich cakes. Use 4 slices of bread per each cake and spead your bread with a thin layer of margarine before adding your filling. I know there is 2 fillings and there will be room for 3 layers of mixes. Don't worry the 2 fillings will be enough, just simply divide them to last for both cakes.
- When both the sandwich cakes have been layered. Mix ½ tub sour cream, a few tbs of mayo and margarine together into a smooth easy spreadable paste. Cover the outside of your two sandwich cakes with the margarine mix (the bread layers should not be visible).
- Prepare your lettuce, tomatoes and other toppings and attach them to your two cakes.
Tip: The sandwich cake will taste better if it is left to soak up all the good flavor and sort of "set" a little before eating. If you have leftover cake and want to save it, simply store in the fridge, wrapped in cling film or in a sealable container.
How funny! In Brazil we also make “sandwich cakes” with lots of mayo, ham and cheese. It’s so fat and unhealthy that I never thought about doing a vegan version of it. But your cake got me inspired. Thank you!