Name: Vegan Smörgåstårta (Savory Swedish Sandwich Cake)
Prep time: 45 min
Total time: 45 min
Ingredients: 16 slices of bread (check above what bread would work for you best); 6 radishes, thinly sliced; 9 oz / 250 g fresh or frozen and thawed green peas; 7 oz / 200 g soft tofu; 2 tbsp tahini; 1 small avocado; small bunch of fresh dill, roughly chopped; 1/2 lemon, juice + zest; 2 cloves of garlic; salt, pepper; 1 can of chickpeas, rinsed and drained; 1 shallot, chopped; 3 tbsp vegan mayo; 2 tbsp capers (+ 1 tbsp caper juice); 1/2 lemon, juice; 1/2 nori sheet, crumbled; salt, pepper; 14 oz / 400 g vegan cream cheese; 2 tbsp vegan sour cream; 1 tsp fresh, grated horseradish; salt; mini cucumbers, carrots, radishes, fresh herbs, mixed greens, edible flowers, etc.

Ingredients

Units Scale

16 slices of bread (check above what bread would work for you best)
6 radishes, thinly sliced

Green pea and dill layer

9 oz / 250 g fresh or frozen and thawed green peas
7 oz / 200 g soft tofu
2 tbsp tahini
1 small avocado
small bunch of fresh dill, roughly chopped
1/2 lemon, juice + zest
2 cloves of garlic
salt, pepper

Chickpea and caper layer

1 can of chickpeas, rinsed and drained
1 shallot, chopped
3 tbsp vegan mayo
2 tbsp capers (+ 1 tbsp caper juice)
1/2 lemon, juice
1/2 nori sheet, crumbled
salt, pepper

Cream cheese frosting

14 oz / 400 g vegan cream cheese
2 tbsp vegan sour cream
1 tsp fresh, grated horseradish
salt

Decoration

mini cucumbers, carrots, radishes, fresh herbs, mixed greens, edible flowers, etc.

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Instructions

For the green pea and dill layer add peas, crumbled tofu, tahini, avocado, roughly chopped dill, lemon juice and zest, garlic, and a pinch of salt and pepper to a blender or food processor, and pulse a couple of times, until mostly creamny with only a little texture left. Taste and adjust seasoning, if needed.
For the chickpea and caper layer add chickpeas to a bowl, and roughly mash them with a fork. Add chopped shallot, vegan mayo, capers and the caper liquid, lemon juice, crumbled nori sheet, and a pinch of salt and pepper. Mix well, taste, and adjust seasoning, if needed.
For the cream cheese frosting add vegan cream cheese, sour cream, horse radish, and a pinch of salt to a mixing bowl. Using an electric hand mixer, whisk for 1-2 minutes, until everything is mixed well and cheese is fluffy and airy.
To assemble the cake, arrange four slices of bread in a rectangle on a platter. Spread half of the green pea spread evenly across the rectangle of the four bread slices. Top with radish slices, and add four more bread slices on top.
Spread chickpea caper layer across the bread slices, then add four more bread slices, the rest of the green pea spreads and radish slices, and finish it with four bread slices. Gently press down the cake, so everything holds well together.
Using a frosting spatula or a butter knife, spread cream cheese mixture in an even layer over the top and sides of the cake, covering it completely. Place the cake in the fridge for at least 2 hours or overnight.
Decorate your cake right before serving. Add veggies, herbs, and edible flowers on top of your cake, and press some to the side of the cake as well. Slice to serve. Enjoy!

Prep Time: 45 minutes