Sandwich cake with shrimp
My best sandwich cake that contains shrimp, crayfish, lumpfish roe and more.
| Servings | 6 Portions |
| Tags | Egg | Fish | Main Course | Party Food | Seafood | Swedish |
| Allergens | Eggs, Fish, Milk, Shellfish, Wheat |
| Rest Time | 720 min |
| Cook Time | 60 min |
A Swedish classic that is served for festivities such as graduations, holidays, engagements / weddings, birthdays and other events where you do not know exactly how many will come or how hungry they are. There are many versions of this amazing dish some of all possible combinations are e.g. ham / liver pate, roast beef / bacon / horseradish and my personal favorite - salmon / eggs / crayfish / shrimp. The only sandwich cake I was offered that did not work was one where you had chosen blue cheese in one of the layers, but in addition to that, there are many combinations that are very good.
The sandwich cake is made from bread bases which are then filled with different fillings. The outside is then coated with soft cheese, mayonnaise or creme fraiche and finally the whole sandwich cake is given an extensive decoration with different kinds of vegetables or fruit cut into decorative shapes, rolled cheese and ham slices, shrimp or crayfish tails and so on. In appearance it resembles sweet dessert cakes.
It is not very difficult to make a sandwich cake, but there are a lot of ingredients to be handled and it takes some time. The different mixes are just a matter of tossing ingredients in a bowl and stir a bit, but if you use whole shrimp, it will of course take even a little longer to peel these first. Whole shrimp tend to be tastier in my opinion, but for the shrimp mix you can use pre-peeled shrimp. For decoration, however, it is best to use whole shrimp and take the time to peel them yourself. In many recipes it is usually considered beneficial to give certain things time to rest in the fridge, but in this case it is a requirement. The sandwich cake must be left untouched in the fridge, preferably 24 hours before it is time to eat it.
Oldest known evidence for the word "smörgåstårta" is from Söderhamns Tidning 6 October 1934 (a round cake with both dark and light bread in several layers, filled with butter layers and garnished with radishes, cucumbers and parsley), while the first announcement of a suitable bread for a sandwich cake is made by Stockholmsbagaren in Dagens Nyheter May 30, 1945.
In 2012, the "Friends of the Sandwich Cake" instituted the Day of the Sandwich Cake. This is to give the sandwich cake its own anniversary on the year. The day chosen for Sandwich Cake Day is November 13.
Ingredients
Directions
- Chop the prawns into smaller pieces. Mix all the ingredients in a bowl.
- Put the mixture in the fridge until its time to use it.
- Chop the boiled egg into small pieces. Mix all the ingredients in a bowl.
- Put the mixture in the fridge until its time to use it.
- Chop the crayfish into smaller pieces. Mix all the ingredients in a bowl.
- Put the mixture in the fridge until its time to use it.
- Cut off the edge of the bread slices.
- Place 4 slices of bread as a base and spread the shrimp mix in an even layer.
- Place 4 slices of bread and spread the egg mix.
- Add a layer of bread slices and spread the crayfish mix. Finish with a final layer of bread slices.
- Mix cream cheese and creme fraiche in a bowl and spread it around the cake.
- Leave the cake in the fridge overnight.
- Remove the cake from the fridge a maximum of an hour before it is to be served.
- Use your imagination and decorate with all the remaining ingredients.
- Store the cake in the fridge until serving.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 6658.8 kcal | 1109.8 kcal | 248 kcal |
| Carbohydrates | 294.01 g | 49 g | 10.95 g |
| Fat | 376.97 g | 62.83 g | 14.04 g |
| Protein | 272.53 g | 45.42 g | 10.15 g |
| Sugar | 43.77 g | 7.29 g | 1.63 g |
| Salt | 30.07 g | 5.01 g | 1.12 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
