Delicious Nordic Archipelago Smörgåstårta aka Bread Cake
There’s one very Nordic summer treat, called smörgåstårta. Translated, it would mean a sandwich cake. Sounds odd, right? It’s a savoury summer treat, usually served at a summer party. The crust is made with bread, usually with light wheat toast. But to be honest, that’s not my favourite. For years I’ve used this recipe and it’s still something I could enjoy every summer day. Instead of white toast, the crust is made with Nordic archipelago bread. It’s a bit sweet, dark rye bread baked with brown malts, rye flour and dark syrup. It’s such a delicious bread just how it is, but in this sandwich cake, it turns into something amazing. With the very Nordic bread crust, the fillings are inspired by Mediterranean cuisine! (You can also easily skip the prosciutto to make this vegetarian.)
Crispy Finnish Crêpes, Strawberries and Caramel
Active: 15 min, Passive: 30 min
Serves 6–8
-400 g Finnish archipelago bread (nordic rye bread made with brown malts, rye flour and dark syrup)
- 100 g butter melted
- 500 g cottage cheese
- 1 dl (0.5 cup) crème fraîche
- 250 g feta cheese crumbled
- about 150 g black kalamata olives (stones removed)
- about 10–15 slices prosciutto (skip for vegetarian version)
- 2 tbsp honey
- 5–6 fresh figs
- fresh arugula
Crumble the bread into small crumbs and mix with melted butter. Push the buttery bread crumbs into the bottom of a 24cm springform pan. Transfer to fridge to set for about 30 minutes.
Mix the cottage cheese with crème fraîche in a bowl. Spoon the mixture on top of the bread layer.
Add the crumbled feta cheese, black olives and prosciutto slices on top. Sprinkle the honey over the bread cake. Half the figs and place on top. Finish the bread cake with fresh arugula.
