Monthly Archives: May 2015

Sandwich cake

One of my favourite French blog, Amuses bouche, is a treasure trove of beautiful cakes and pastries. This lady has a real talent for creating culinary enchantment and if you browse through her blog, you will surely find lots of ideas for birthday or celebration cakes as well as how to turn the most mondane dish into a creative and enticing marvel. This is the case for this sandwich cake. She has successfully turned the sandwich into a feast for the eye! For this cake, she uses Swedish bread and because I can’t find them easily in Ireland, I decided to opt for my friend Carine’s “Pain polaire” (recipe here). If you are going to make the bread from scratch, then start this recipe the day before. You can assemble the cake in the morning and keep in the fridge until serving but bear in mind that it would be best to eat the same day to avoid soggy cucumbers…

SandwichCake_004

 

SandwichCut

Source: Amuses bouche

Ingredients
Serves 6

4 Swedish breads

Filling:
1/2 cucumber
6 slices of smoked salmon (about 200g)
180g Philadelphia or cream cheese
Minced dill
1 tsp lemon juice
Salt

Topping:
200g Philadephia or cream cheese
Cherry tomatoes
Chives, cut into different lengths
Radishes, sliced

Method

  1. Mix the Philadelphia, salt, lemon juice and minced dill together in a bowl.
  2. Thinly slice the cucumber.
  3.  Place one slice of Swedish bread on the serving plate.
  4. Spread with some of the cream cheese mixture. Add smoked salmon slices to cover neatly the bread.SandwichCake_001
  5. Spread some cream cheese mixture underneath the second slice of bread and place on top of the salmon.
  6. Spread more cream cheese and add neatly the cucumber slices.SandwichCake_002
  7. Repeat step 5 and 6 with smoked salmon instead of cucumber.
  8. Finish with a slice of bread.
  9. Mix the cream cheese of the topping to make it smooth and ice the whole cake with it.    SandwichCake_003
  10. Finally decorate with the chive around the cake, cherry tomatoes and slices of radishes.

SandwichCake_005

Swedish bread

If you haven’t tried Swedish bread before than you are missing out. This is one of my favourite sandwich bread because it is soft, delicately flavoured with fennel and goes wonderfully well with smoked salmon. I was looking to make this bread myself for a long time but after seeing the gorgeous Sandwich cake from Amuses bouche (more on that in a later post), I had the perfect excuse to finally make it.

SwedishBread_004

Source: Chic chic chocolat

Ingredients

235g strong white flour (bread flour)
100g rye flour
165g water
50g creme fraiche
10g sugar
1 tsp fine sea salt
1 tsp dried instant yeast
1 tsp baking powder
1/2 tsp fennel seeds

Method

  1. Place rye flour and the fennel seeds in the Thermomix bowl and mix 10 sec/speed 10. Set aside.
  2. Place the water, sugar and yeast in the Thermomix bowl and warm 2 min/37C/speed 1.
  3. Add strong white flour + rye flour and fennel seed mix, baking powder, salt and creme fraiche to the TM bowl. Knead 6 minutes.
  4. Leave in the TM bowl to rise for 1 hour.
  5. Take out of the bowl and roll onto a lightly floured surface.
  6. Place on a tray lined with baking parchment or silicone sheet.
  7. Cover with cling film and leave to rise for 30-45 minutes in the fridge. Carine says the dough must be cold so it doesn’t shrink when being cut.
  8. Using a pastry ring of about 17 cm (I used an extendable pastry ring), cut out individual circles. In her blog, Carine cuts them into squares but I wanted circles to make the sandwich cake.
  9. Re-roll the leftover dough to cut more circles until you have 5.
  10. Prick with a fork all over.SwedishBread_001
  11. Leave on the baking tray, cover with cling film and leave to rise for 1 hour at room temperature.SwedishBread_002
  12. Heat a frying pan to medium heat.
  13. Cook each bread about 1-2 min per side until browned. Be careful not to cook too long as it would become too hard so less is more.SwedishBread_003
  14. Leave to cool and use for yummy sandwiches!