A sandwich cake made from island bread is topped with a cold-smoked salmon filling.
The spring party is already knocking on the door, so it’s the last few moments to plan what to offer on the festive table.
Sandwich cake is a perennial favorite of savory party favors that never disappoints. This time, the sandwich cake is made in the island style and assembled in a loose base pan. A delicious and easy cold-smoked salmon filling works perfectly with the island bread, which you can also replace with shrimp if you wish.
The archipelago sandwich cake is easy to assemble, as it is made in a loose-bottomed pan. The decoration is also quick and easy, because the jelly cake does not require a separate frosting, just the decorations are enough.
You can prepare the cake a couple of days in advance and put it in the fridge to wait.
Island sandwich cake
Base:
450 g of island bread
200 g butter or liquid vegetable fat preparation
Salmon filling:
3 bay leaves
2 cups (400 g) dill cottage cheese
2 cups (400 g) chive cream cheese
1 cup (150 g) sour cream
300 g of cold-smoked salmon
1 large or 2 small red onions
0.5 tsp of salt
0.5 tsp of sugar
black pepper
6 tablespoons of lemon juice
For decoration:
various lettuce sprouts
edible flowers
1. Chop the bread with a knife. Put the breadcrumbs in a bowl and add the butter.
2. Heat in the microwave until the butter has melted. Stir.
3. Spread half of the bread mixture on the bottom of a springform pan (diameter 23 cm) lined with baking paper.
4. Prepare the filling. Soak the jelly in cold water.
5. Chop the cold-smoked salmon and red onions with a knife.
6. Mix all the filling ingredients in a bowl, except for the lemon juice.
7. Heat the lemon juice in the microwave until it boils and melt the drained lemon leaves in it. Pour the mixture into the filling and mix thoroughly.
8. Spread half of the filling in a springform pan on top of the bread base.
9. Make another layer of the remaining bread-butter mixture and add the remaining salmon fillings on top of the new bread layer.
10. Cover the pan and let the cake set in the fridge overnight.
9. Garnish just before serving.
Tuuli’s kitchen tests the most talked about food trends and cooks the tastiest everyday meals without forgetting the weekend delicacies. Photo: Inka Soveri