One look and you’ll get the conversation starting! It’s quite an ice breaker. It gets people thinking,
“where are there parsley around the cake?”
“huh, hard boiled eggs on top of a cake?”
“Is that salmon? what is going on with this cake?”
Hang on, don’t runaway on this cake. It’s actually a sandwich but just shaped to look like a cake! instead of cutting into triangular or rectangular shapes (for individual serving) this is a big big sandwich that requires a serrated knife to serve.
If you’ve never heard of a Smogastarta, its ok because I haven’t until I stumbled upon this page. I HAD to make it even though I don’t really like buns in general. Wait wait, buns and sandwich are two different things, of course. A little more browsing in the internet, I found out that this Scandanavian dish is popular in Finland, Estonia and Sweden (of course, it being a Swedish cake) I hardly have any readers from the Scandanavian countries, let alone friends.. So I don’t know how famous it really is! But no one’s questioning this yummy sandwich cake!
The recipe was adapted from Saveur, and minorly adjusted, except I completely forgot about the lettuce in one of the layerings, and didn’t manage to get mini red radishes. It would have been so much more prettier with the sliced red radish. The recipe didn’t state what size but I just made with 8″ round. I found that the bread layer was too thick, so I think you can use a 10″ and have a thinner sandwich layer.
Another note to be taken of was the smoked herring fish. Well it’s not impossible to get here but not every grocery store has it. I got mine from Jaya Grocer in Mutiara Tropicana. If you can’t find it, you can just use tuna or try making with your own filling you feel like having. They smell much fisher than canned tuna, but it was kinda yum.
Smogastarta (Swedish Sandwich Cake)
(makes 10″ round)
50g fresh yeast (I used fresh yeast. Or you can use 12g dried yeast)
500 ml water, 37C
2 tsp. salt
1 tsp. maple syrup
2 tsp. cooking oil
165 g whole wheat flour
380-450g all-purpose flour
200 g smoked herring
80 ml mayonnaise
60 ml cream
Cream cheese mixture:
300 g cream cheese
300 ml sour cream
1 tsp. salt
1/2 tsp. freshly ground white pepper
1 1/2 tbsp. caster sugar
1 1/2 tbsp. Dijon mustard
100 ml cooking oil
200 g cold-smoked salmon
2 eggs, hard-boiled
10 cm (4-inch) cucumber
Romaine lettuce (*which I forgot)
Cherry tomatoes (Or mini red radish)
1. To make the bread layers: Dissolve the yeast in water. Add salt, maple 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 200C. Bake the bread for about 35 minutes. Cool under a cloth.
2. In a blender, mix herring, mayonnaise, and cream until smooth. Set aside. (pic no.2)
3. Mix the cream cheese and sour cream. Season with salt and white pepper. Set aside.
4. 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.
5. Cut the crusts off the loaf and slice into three layers. Put the first layer on a dish. Moisten with a little mineral water. (Pic 1) Spread with mousse and cover with sliced cucumber(Pic 3-4). Press the next layer down. Moisten with mineral water. Spread a little butter, then cover with the salmon, saving a few slices for garnish. (pic 5) Drizzle the mustard sauce over the salmon. Press the top layer down. Moisten with mineral water. Spread the cream cheese mixture over the tops and sides of the cake. (Pic 6) Garnish with salmon, peeled shrimp, egg, and sliced radish. Pat shredded lettuce and chopped parsley onto the sides. Sandwich cake benefits from a couple of hours in the fridge before serving.