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Swedish Sandwich Cake

Swedish Sandwich Cake
This savory Swedish sandwich cake is a showstopper at any gathering. Layers of soft French bread embrace a rich liver pâté spread studded with tangy dill pickles. The crème fraiche and mayonnaise create a luxurious texture that is both creamy and refreshing. It is the perfect centerpiece for brunches or buffets—elegant, flavorful and surprisingly simple to assemble. Make it ahead and let the chill time do the work.
Ingredients
  • 500g (1.1 lb) round loaf of French bread sliced horizontally into 3 thick slices
  • 100g (3.5 oz) coarse liver pâté
  • 240ml (1 cup) crème fraiche
  • 120ml (1/2 cup) mayonnaise
  • 30g (1 oz) dill pickles finely chopped
Instructions

1. Slice the round loaf of French bread horizontally into 3 thick slices and set aside

2. In a medium bowl mix the crème fraiche and mayonnaise until smooth

3. Add the liver pâté and blend until completely smooth

4. Stir in the finely chopped dill pickles

5. Place one bread slice on a serving plate and spread a generous layer of the filling over the slice leaving a small border

6. Top with a second bread slice and repeat the filling layer

7. Place the third bread slice on top and spread the remaining filling over the top and sides to cover completely

8. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the cake to set

9. Garnish with additional dill pickles or fresh dill if desired and serve cold

Tools
  • Stand mixer
  • Whisk
  • Spatula
  • Cutting board
  • Knife
  • Refrigerator

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