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…
Source: Amuses bouche
4 Swedish breads
6 slices of smoked salmon (about 200g)
180g Philadelphia or cream cheese
1 tsp lemon juice
200g Philadephia or cream cheese
Chives, cut into different lengths
- Mix the Philadelphia, salt, lemon juice and minced dill together in a bowl.
- Thinly slice the cucumber.
- Place one slice of Swedish bread on the serving plate.
- Spread with some of the cream cheese mixture. Add smoked salmon slices to cover neatly the bread.
- Spread some cream cheese mixture underneath the second slice of bread and place on top of the salmon.
- Spread more cream cheese and add neatly the cucumber slices.
- Repeat step 5 and 6 with smoked salmon instead of cucumber.
- Finish with a slice of bread.
- Mix the cream cheese of the topping to make it smooth and ice the whole cake with it.
- Finally decorate with the chive around the cake, cherry tomatoes and slices of radishes.