Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
We recently discovered that a stunning cake may not necessarily have to be sweet! Introducing the Smörgåstårta, or sandwich cake. Think of a club sandwich on steroids then decorated to look as stunning as a gateau.
Being of Scandinavian origin, traditional fillings include smoked fish pate or smoked salmon with layers of egg and mayo, or dill cream cheese, capers and cucumber, and so on. For mine I kept to a classic club sandwich theme and looked for layers that would add colour as well as moisture and flavour. This included ham, egg and mayo, basil pesto mixed with sour cream, finely chopped iceberg lettuce, red capsicum pesto and cucumber.
The key to getting a perfect shape is to bake your bread in a cake tin. Once cooled, slice into even layers, fill and then finally ice completely with a 50/50 mix of cream cheese and sour cream (1 250g tub of each was sufficient to cover the entire cake). Now go to town decorating!
2 tsp yeast
2 cups lukewarm water
2 tsp salt
1 tsp honey
1 tbsp oil
1 cup wholemeal flour
3½ cups high grade flour
Dissolve the yeast, water, salt and honey and allow to stand in a warm place for 5 minutes until the yeast begins to foam. Add the remaining ingredients and mix until it forms a ball. Knead for 10 minutes. Place in a clean bowl, cover and allow it to rise to double its size in a warm spot.
Knock the dough back and place in a greased 24cm cake tin. Cover with a tea towel and place in a warm spot to rise again. When the dough has risen just above the top of the tin, bake in a pre-heated oven at 180°C for 25 minutes or until golden brown.
*Tip: you can cheat and do the mixing, kneading and first rise in a bread maker set to the dough cycle.