Smörgåstårta (Sandwich Cake)

Adapted from Like a Strawberry Milk. Makes eight small individual tarts or one 24cm. The traditional smörgåstårta is more of a layered sandwich cake with egg filling, smoked salmon filling and cream cheese and prawn filling, but I have adapted this recipe for my own taste and preference.

Ingredients

Base

1. Rye bread
2. 75g unsalted butter, melted
3. Pinch of salt

Filling

1. 5g or about 3 gelatin leaves (add more if necessary)
2. 300g cream cheese
3. 200g creme fraiche
4. 1/2 red onion, finely minced
5. Juice and zest from 1 lemon
6. Pinch of salt
7. Freshly ground black pepper
8. 80g fish roe

Garnish

1. 300g cocktail prawns, de-shelled
2. Smoked salmon
3. Vegetables such as radishes, sugar snap peas, cucumber, dill, chives

Instructions

1. Prepare eight 8cm-wide rings or a 24cm ring on a tray, and line with baking paper.
2. Blitz bread into crumbs, and add melted butter and salt. Divide the mixture between cake rings and press to form a base.
3. Set aside in fridge until needed.
4. Soak gelatin leaves in ice water.
5. In a bowl, mix half the cream cheese with creme fraiche, lemon juice and zest, salt and pepper.
6. Heat the remaining cream cheese, then dissolve the gelatin the warm cream cheese. 
7. Incorporate cream cheese gelatin mixture into the creme fraiche with a whisk.
8. Gently fold in the roe into the mixture. Divide between the cake rings.
9. Refrigerate for 1h.
10. Un-mould by running a knife around the rim of the ring. Garnish with prawns, smoked salmon and sliced vegetables of your choice.