Smorgastarta is a savory Swedish party dish built by layering thin slices of sandwich bread with fillings like shrimp, egg salad, and ham, then frosting the entire loaf in a mayonnaise and cream cheese mixture so it looks, from the outside, exactly like a frosted birthday cake. It shows up at celebrations, from birthdays to graduations, as a centerpiece rather than a side dish.
The visual joke is the whole point: guests expect dessert and get a savory, cold, sliceable sandwich instead, and the presentation is taken just as seriously as any actual cake.
Despite the elaborate look, the technique is closer to assembling a trifle than to actual baking, since nothing in the dish is cooked at the final stage.
What Actually Matters
Dry your fillings before layering. Shrimp, cucumber, and egg salad all release liquid over time, and if you layer them wet, that moisture soaks into the bread and turns the whole cake soggy by the time it's served. Pat shrimp and cucumber dry with paper towels, and drain egg salad well before spreading it.
Smorgastarta (Swedish Sandwich Cake)
Serves 4
Ingredients
- 1 unsliced sandwich loaf (about 1.5 pounds), crusts removed, sliced horizontally into 3 layers
- 1 cup mayonnaise, plus 1 cup more for the frosting
- 8 ounces cream cheese, softened, for the frosting
- 4 hard boiled eggs, chopped, for egg salad filling
- 1/2 cup diced celery, for egg salad filling
- 8 ounces cooked shrimp, peeled, patted dry, half chopped for filling and half whole for garnish
- 4 ounces sliced ham
- 1/2 cucumber, thinly sliced, patted dry
- Fresh dill, for garnish
- 1 lemon, thinly sliced, for garnish
- Radishes, thinly sliced, for garnish
Method
- Mix the chopped hard boiled eggs, diced celery, and 1/2 cup of the mayonnaise together to make the egg salad filling.
- Set the bottom bread layer on a serving platter. Spread with a thin layer of mayonnaise, then top with the egg salad filling and half the cucumber slices.
- Add the second bread layer. Spread with a thin layer of mayonnaise, then layer on the ham and the chopped shrimp.
- Add the final bread layer on top, pressing down gently to compact the layers.
- Beat the remaining 1 cup mayonnaise with the softened cream cheese until smooth, then spread it over the top and sides of the loaf like cake frosting, smoothing it as evenly as you can.
- Refrigerate the cake, uncovered or loosely tented, for at least 2 hours to let the frosting set and the layers firm up.
- Just before serving, garnish the top with the whole shrimp, dill sprigs, lemon slices, and sliced radishes.
- Slice with a sharp knife, wiping the blade clean between cuts, and serve cold.
Prep time: 40 minutes. Cook time: none, this is an assembled cold dish. Chill time: 2 hours. Total time: about 2 hours 40 minutes.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 470 | 18g | 34g | 22g |
These figures are a calculated estimate based on the ingredients above, not lab verified nutrition data.
Tips and Variations
Buy an unsliced sandwich loaf from a bakery counter rather than a standard sliced loaf; it holds together far better when sliced horizontally into layers. The assembled, frosted cake can be made up to a day ahead and kept refrigerated, though garnish should go on just before serving so it doesn't wilt or dry out.
Frequently Asked Questions
Can I make this ahead of a party?
Yes, assemble and frost it the day before, keep it refrigerated, and add the fresh garnish shortly before guests arrive.
What fillings work besides shrimp, egg, and ham?
Smoked salmon, liver pate, roast beef, and various cheeses are all traditional. Pick fillings that pair well together and avoid anything too watery.
How do I get clean slices?
Use a long, sharp knife and wipe it clean with a damp cloth between each cut. Chilling the cake fully before slicing also helps it hold its shape.
Is this served as a main course or an appetizer?
It typically functions as a centerpiece at a buffet style party, served in slices as guests help themselves, similar to how you'd serve an actual cake.
Why did my cake turn soggy?
Wet fillings are almost always the cause. Pat shrimp and cucumber thoroughly dry, and drain any liquid from the egg salad before spreading it between the layers.
More From Wine Drop Cookery
Find more of Sweden's party dishes on the Swedish recipes hub. If you like cured, cold seafood dishes, try the gravlax recipe as a filling variation. For serving platters and the right slicing knife, browse kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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