Smörgåstårta – Swedish bread cake

Ingredients for 1 servings:

• 16 slice(s) white bread or toast, approx.
• 4 avocados
• 200 g sour cream
• salt and pepper
• 1 garlic clove(s)
• ½ spring onion(s)
• 1 tbsp chives
• ½ lemon(s), juice
• 1 beetroot
• 100 g sour cream
• 300 g cream cheese
• 1 tsp honey
• 1 tsp dill, chopped
• salt and pepper
• 200 g sour cream
• 100 g cream cheese
• 1 bell pepper(s), pickled
• 60 g Cheddar cheese or young Gouda
• pepper
• 400 g cream cheese (you can replace some of this with low-fat quark)
• 100 g natural yogurt
• 1 small onion(s), finely grated
• Carrot(s)
• Fresh herbs (flat & curly parsley, chervil, dill, chives, etc.)
• radish
• cucumber(s)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

for a springform pan

The preparation is really simple. For each filling, you mix all the ingredients together to form a cream and set it aside. To layer the cake, cut the white bread or toast to fit the tin and then you can fill the cake. After each layer of cream, add a layer of bread. Once that’s done, place the cake in the fridge for half an hour to chill. You can use this time to prepare the decorations. Once the cooling time has passed, spread the outer cream on the cake and decorate it. You can see how I did it in the video. The cake should be made on the same day it will be served. This is when it tastes best!