A Swedish Classic with a Twist: Smörgåstårta


If you have yet to Swedish sandwich cake, Smörgåstårta, this summer could definitely be the perfect occasion. With its blend of refreshing flavours, it’s a summer classic – plus, no need to heat anything up.

Swedish people love smörgåstårta. We eat it on birthdays, Easter, graduation parties, the famed Midsummer celebration, baptisms – you name it. Whenever there is something to celebrate in Sweden, don’t be surprised if you find sandwich cake! Which is, essentially, a mix between a cake and a sandwich and it can be filled and decorated with a variety of different ingredients. Only your imagination sets the limits for how your sandwich cake will look and taste.

The classic sandwich cake is usually made of shrimps and egg. But that’s old news – this more updated version is of course vegan and filled with tofu and other animal-friendly ingredients.

Another Swedish classic is the Prinsesstårta, princess cake – a cream-filled cake that’s known for its green marzipan exterior with a rose on top, which was the inspiration for this cake – a smaller Smörgåstårta in the shape of a princess cake.

A tip is to watch videos on Youtube on how to make princess cakes and tomato roses. Otherwise just google ”Smörgåstårta” and you’ll have plenty of inspiration on how to decorate your own sandwich cake.





Recipe Smörgåstårta/Sandwich cake

1 small cake = 2 portions

Sundried tomato layer

5 sundried tomato slices (marinated in oil)

2 tablespoons big white beans (precooked)

1 tablespoon olive oil

Tofu layer

100 gram hard tofu

1/2 teaspoon black salt (Kala namak)

1 teaspoon minced chive

Black pepper

Small knob of dairy free butter

25 gram grated vegan cheese

1 tablespoon plant based creme fraiche or cream cheese

Swedish Skagenröra

100 gram hard tofu

1/2 cup of plant based creme fraiche

1 tablespoon freshly squeezed lemon juice

1/2 cup of egg free mayonnaise

1/2 avocado

2 tablespoons minced red onion

2 teaspoon minced chive

1 tablespoon chopped dill

1 teaspoon seaweed caviar

Salt and black pepper



1/2 cup egg-free mayonnaise

1/2 cup plant-based creme fraiche

Paper-thin cucumber slices

1 small tomato

3 slices of french toast

Sundried tomato layer

Mix the sundried tomatoes in a mixer with the white beans and olive oil to create a tomato spread.

Tofu layer

Scramble the tofu and heat it in a frying pan with black salt, chive and black pepper. The tofu should only be warm so that it can absorb the flavours from the other ingredients, not fried. When it’s well mixed put the mixture in the fridge to cool. When it’s cold, mix it with the milk-free butter, grated cheese and creme fraiche or cream cheese.

Swedish Skagenröra

Make a sauce by mixing the plant based creme fraiche, egg free mayonnaise

and lemon juice. Then add the red onion, chive, dill, seaweed caviar, avocado and tofu. Cut the tofu into small cubes.


Cut out a circle from the french toast and put on the tomato spread. Then add the tofu layer on top of the spread. Cut out a new circle of bread and put on top of the tofu and tomato layer and add Skagenröra.

Let the filling cover the top and sides of the cake by using a spatula.

Cut out a new circle of bread and make it flat by using a rolling pin.

This will make the bread easier to form. Put it on top of the sandwich cake like a hat to give it a round shape.

Cover the last bread piece with the mixture of egg free mayonnaise and plant based creme fraiche and then decorate it cake with paper-thin cucumber slices.

Finish by putting a small tomato or tomato rose on top of the sandwich cake.


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Sara Carraro

Food Editor

Sara Carraro is a vegan lifestyle blogger from Sweden with roots in Italy, Finland and family in Germany. She loves animals, plant-based food and fashion. Her mission is to inspire people to try vegan living by sharing recipes, cruelty free fashion, beauty tips and cute animal pictures. Mostly of her cat Dino. Her motto is “Peace, love and cruelty-free livning” and you can find her on her blog Saretta.se.

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