Smorgastarta (Sandwich Layer Cake) Part 1

Name: Thermomix recipe: Smorgastarta (Sandwich Layer Cake) Part 1
Prep time: 2 h
Ingredients: 60 Grams Yeast-fresh or 2 tsp dried active yeast; 200 Grams brewed and cooled coffee; 150 Grams water; 3 Tablespoons Malt Powder; 2 Tablespoons honey; 500 Grams bakers or strong flour; 2 Pinches pink salt flakes

1 large cottage loaf Prep Time 2 hours Rated: Print

This delicious bread can be used for the Smorgastarta or can just be toasted and smothered in butter as any other amazing bread. YUM.

Meet the sandwich that thinks it’s a cake… and honestly, we’re here for it. This Smörgåstårta is layers of soft bread, creamy fillings, and savoury toppings stacked into a show-stopping centrepiece that’s equal parts retro and ridiculously fabulous. Slice it like a cake, serve it like a dream, and watch people completely lose their minds over what is essentially the most glamorous sandwich they’ve ever met.

This is the loaf, you can of course use bought bread, but making it into a round 'cake' was my goal and so I decided to make my own round bread as a result.

It ends up absolutely HUGE, so a big loaf is not required in all honesty. I left out some layers actually.

Need

60 Grams Yeast-fresh or 2 tsp dried active yeast
200 Grams brewed and cooled coffee
150 Grams water
3 Tablespoons Malt Powder Recipe BUY
2 Tablespoons honey
500 Grams bakers or strong flour BUY
2 Pinches pink salt flakes BUY

Do

1: Place yeast, coffee, water, malt powder and honey into Thermomix bowl and warm 1 min/37ºC/speed 1.
2: Add half of the flour. Blend 15 sec/speed 6.
3: Add remaining flour a little at a time, kneading 1 min/Interval after each addition, to a total of 4 minutes. If your machine is struggling, remove half the dough, knead 2 min/Interval. Remove from bowl, repeat with remaining dough and knead the two amounts together by hand on a Silpat mat. Wrap tightly and allow to prove.
4: Line the base of a 23cm spring form tin with baking paper and grease the sides. Shape dough into a large round and place into tin to rise. Preheat oven to 220ºC. Bake 20-25 minutes or until well risen, golden and sounding hollow when tapped. Cool completely before cutting into 3-4 layers. (This will depend on how much rise you managed to achieve!!)
5: See part two for the assembly and filling suggestions.

I actually made this loaf the day before and then filled it and frosted it on the day of serving. I would definitely do it that way again and recommend you do the same if possible. OH, and the bread would be perfectly fine as just plain old bread…I confess I ate the crusts (which are removed for Smörgåstårta and I smothered them in fresh butter, as I hi-hoed into making the sandwich!!)

Part two, which consists of basic method of construction, fillings, and frosting is available HERE.

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!