Smörgåstårta in English: Swedish Sandwich Cake Recipe

Smörgåstårta, often translated as Swedish sandwich cake, is a chilled savory celebration dish from Sweden made by stacking bread with creamy fillings and decorating the outside like a frosted cake. This version layers shrimp, egg, cucumber, and dill with a tangy cream-cheese filling, then finishes with a fresh seafood-and-vegetable garnish; regional and family versions use different breads and fillings.

Ingredients

12 slices soft, crustless sandwich bread, about 12 oz (340 g), preferably square and sturdy
8 oz (225 g) cooked, peeled shrimp, patted dry; reserve a few attractive shrimp for the top
4 large eggs (about 200 g), hard-boiled until yolks and whites are firm, cooled and peeled
1 cup (240 ml) crème fraîche or sour cream
8 oz (225 g) cream cheese, softened
½ cup (120 ml) mayonnaise, divided
½ cup (75 g) finely diced cucumber, seeded and patted dry
2 tablespoons (20 g) finely chopped red onion
2 tablespoons (8 g) chopped fresh dill, plus extra sprigs to garnish
1 tablespoon (15 ml) lemon juice
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper
1 cup (150 g) thinly sliced cucumber, patted dry, for the outside
½ cup (75 g) small cherry tomatoes, halved
½ cup (75 g) thinly sliced radishes
1 lemon, cut into thin wedges or half-moons, for garnish
2 tablespoons (15 g) finely chopped chives, for garnish

Instructions

Make the fillings. Chop the cooked shrimp into small pieces, keeping the reserved garnish shrimp whole. In a bowl, mix the shrimp with ½ cup (120 ml) crème fraîche, ¼ cup (60 ml) mayonnaise, red onion, dill, lemon juice, salt, and pepper. Taste and adjust seasoning. In a second bowl, finely chop or mash the hard-boiled eggs and stir them with the remaining ½ cup (120 ml) crème fraîche and ¼ cup (60 ml) mayonnaise. Season lightly. Keep both mixtures chilled while you assemble.
Build the first layer. Arrange four bread slices in a close square or rectangle on a serving board or flat platter. Trim edges only if needed to make the shape neat. Spread the shrimp mixture evenly across the bread, taking it to the edges so the filling supports the next layer.
Add the next layers. Cover the shrimp filling with four more bread slices, aligning the edges. Spread the egg mixture evenly on top, then add the final four bread slices. Press gently with flat hands to settle the layers without squeezing out the filling.
Chill to set. Cover the cake loosely without touching its top and refrigerate for at least 4 hours, or overnight. This rest softens the bread slightly and makes the layers easier to cut. Keep the cake refrigerated during this time.
Frost and decorate. Shortly before serving, beat the softened cream cheese with a spoon until smooth, then blend in enough of the remaining crème fraîche if needed to make it spreadable; if your bowl has no crème fraîche left, use 1–2 tablespoons (15–30 ml) cold water. Spread the cream cheese mixture over the top and sides. Press cucumber slices around the sides. Decorate the top with the reserved shrimp, tomato halves, radish, lemon, dill, and chives. Serve cold, cutting with a sharp serrated knife.

Tips

Dry the cucumber and shrimp well. Excess water can make the fillings loose and cause the bread layers to slide.
Use soft sandwich bread, not a crusty loaf: its even slices stack neatly and absorb a little moisture as the cake chills. If the slices are small, arrange them tightly and patch gaps with trimmed pieces.
Crème fraîche is traditional in many modern versions but may be hard to find. Sour cream is an easy substitute and gives a slightly tangier filling; use full-fat for a thicker texture.
Buy fully cooked shrimp from a reliable refrigerated source and keep it cold. The eggs should be boiled until yolk and white are firm, then cooled promptly before mixing.

Serving Suggestions

Serve smörgåstårta as the centerpiece of a buffet, brunch, or celebratory lunch. Its rich, creamy layers pair well with a simple green salad, crisp pickles, or a platter of fresh vegetables. Cut modest wedges at first: it is filling, and guests can return for another slice. Add garnish close to serving so the herbs and vegetables stay fresh and attractive.

Variations

For a smoked-salmon version, replace the shrimp with 8 oz (225 g) finely chopped smoked salmon and add a little extra dill; reduce the salt because smoked fish is already salty. For a vegetarian cake, use finely chopped roasted peppers, grated carrot, and drained olives in place of seafood, and season the filling with lemon and herbs. A ham-and-cheese filling is another common style: use finely diced cooked ham with a little mustard and grated cheese. The precise layers vary widely between Swedish families and regions, so keep the same chilled assembly method while adjusting the fillings.

Storage and Reheating

Because this is a cold dish with seafood and egg, refrigerate it within 2 hours of assembly or serving; on a hot day above 90°F (32°C), limit room-temperature time to 1 hour. Store covered in the refrigerator at 40°F (4°C) or below and eat within 1–2 days for best texture and seafood quality. Do not freeze it: thawing can make the bread and creamy fillings watery. Smörgåstårta is served cold and should not be reheated. Discard leftovers that have been left out beyond the safe time limits.

Frequently Asked Questions

What does smörgåstårta mean in English?
It is usually translated as “sandwich cake” or “sandwich torte.” The Swedish name describes the layered savory bread dish, which is decorated and sliced like a cake.

Can I make smörgåstårta the day before?
Yes. Assemble the bread and fillings, cover, and chill overnight. For the neatest finish, spread on the cream-cheese coating and add the delicate garnish on the day you serve it.

Can I use frozen cooked shrimp?
Yes. Thaw it in the refrigerator, drain thoroughly, and pat it dry before chopping. Do not thaw seafood on the counter, and keep it refrigerated until assembly.

What bread works best?
Soft, square sandwich bread is easiest to layer. Crusts can be removed for a tidy cake, but leaving them on is fine if the bread is tender and the edges are aligned.

Why is my sandwich cake sliding apart?
Common causes are wet cucumber or shrimp, overly loose filling, or too little chilling. Drain and blot moist ingredients, spread fillings in even layers, and chill for at least 4 hours before frosting and slicing.

Can I make it without mayonnaise?
Replace the mayonnaise with an equal amount of crème fraîche or full-fat sour cream. The filling will be a little tangier and may be softer, so chill it well and avoid adding extra liquid.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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