Swedish Sandwich Layer Cake (Smörgåstårta)

Step 1

Instructions

Step 2

To make the bread layers: Dissolve the yeast in water. Add salt, syrup, oil, and whole wheat flour. Mix in white flour. Knead and put back into a bowl, cover and let rise 45 minutes. Remove dough from bowl, knead, and make a round cake. Let it rise in a greased, round dish, ideally a springform pan. Cover and let rise for 45 minutes. Heat the oven to 200ºC/400ºF/GM6. Bake the bread for about 35 minutes. Cool under a cloth. For the cream cheese spread: Mix together the cream cheese and sour cream. Season with salt and white pepper. Set aside. For the mustard sauce: Make sure that the ingredients for the mustard sauce are at room temperature, otherwise it will split. Mix sugar and mustard and drizzle in oil. Season with salt. Store in the fridge. To assemble: Cut the crusts off the bread loaf and slice into three horizontal layers. Put the first layer on a dish. Moisten with a little mineral water. Spread with Böckling Mousse and cover with sliced cucumber. Press the next bread layer down. Moisten with mineral water. Spread a little butter, then cover with the salmon, saving a few slices for garnish. Drizzle the mustard sauce over the salmon. Add some shredded lettuce. Press the top bread layer down. Moisten with mineral water. Spread the cream cheese mixture over the tops and sides of the cake. Garnish with salmon, shrimp, egg, and radish. Pat shredded lettuce and chopped parsley onto the sides. Sandwich cake benefits from a couple of hours in the fridge before serving.