Cake for Dinner
Seriously! Think savory, not sweet. I’ve been craving a cake like this for years. The first time I tasted one was at a party in Kristinehamn, Sweden when I was 18 years old. I’d never seen anything like it!
Please meet the smörgåstårta.
The translation from Swedish to English is “sandwich cake.” Summertime is the perfect opportunity to incorporate garden-fresh vegetables into a beautiful meal.
Go ahead and celebrate!
Here’s How:
- Slice bread, of your choice, horizontally, into thin layers. I used two round loaves.
- Sliver your favorite veggies. I used cucumbers, radishes, and carrots. I also used fresh greens and herbs.
- Beat together eight ounces of sour cream and a half-pint of whipping cream. This is the icing!
- On the bottom layer, spread a thin layer of the “icing” and sprinkle with herbs, such as minced dill. Add vegetables. Layer with another slice of bread and spread on more icing and vegetables and repeat until all the layers are used. I added some smoked salmon to one of the layers.
- Now you get to ice the entire cake and decorate it. For sprinkles, I used dried dill and paprika.
My family loved it, and we had plenty of leftovers.
What’s your favorite way to use all of those summer veggies?
Happy Summer,
Heather
