Baking · Finnish

Archipelago sandwich cake

Name: Archipelago sandwich cake
Prep time: 45 min
Cook time: 720 min
Total time: 765 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 350 g archipelago bread (saaristolaisleipä); 150 g Valio butter; 3 gelatin sheets; 2 tubs (200 g each) Valio Viola® chive cream cheese; 1 prk (200 g) Valio Keittiön sour cream (kermaviili), lactose-free; 150 g cold-smoked salmon; 1 red onion; 0.25 tsp salt; freshly ground black pepper; 1 tbsp lime juice; 3 gelatin sheets; 2 tubs (200 g each) Valio Viola® dill cream cheese; 1 prk (200 g) Valio Keittiön sour cream (kermaviili), lactose-free; 180 g shrimps, MSC certified; 0.25 tsp salt; freshly ground black pepper; 1 dl dill, finely chopped; 1 tbsp lime juice; ingredients used in the cake for decoration

Archipelago bread goes perfectly with a fish and shrimp sandwich cake. This fresh, lemony cake works wonderfully as a savory treat or as part of a party buffet.

Smarrig Kitchen10y

Machine-translated, original language: Suomi.

Prep 45 min Cook 12 hTotal 12 h 45 minInspired by valio.fi

Method

1
Finely chop the bread using a food processor fitted with a blade or with a knife. Place the breadcrumbs in a microwave-safe plastic or glass bowl. Cut the butter into cubes and add to the bowl. Heat in the microwave on full power until the butter is melted. This will also slightly crisp the bread.
2
Spread half of the mixture onto the bottom of a springform pan (approx. 23 cm in diameter) lined with parchment paper.
3
Prepare the cold-smoked salmon filling: Soak the gelatin sheets in cold water to soften. Finely chop the cold-smoked salmon and red onion. Mix the filling ingredients together in a bowl, excluding the lime juice. Bring the lime juice to a boil and dissolve the squeezed gelatin sheets into it. Pour the mixture into the filling, stirring well. Spread the filling over the base. Place in the refrigerator to set while you prepare the second filling.
4
Prepare the shrimp filling in the same way as the cold-smoked salmon filling: Soak the gelatin sheets in cold water to soften. Finely chop the thawed and drained shrimps and the dill. Mix the filling ingredients in a bowl, excluding the lime juice. Bring the lime juice to a boil and dissolve the squeezed gelatin sheets into it. Pour the mixture into the filling, stirring well.
5
Spread the remaining bread-butter mixture over the slightly set cold-smoked salmon filling. Pour the shrimp filling on top. Let the cake set in the refrigerator, covered, for at least 4 hours or overnight.
6
Decorate with cold-smoked salmon, shrimps, dill, and green onions.

Savory baking Midsummer Fish Fish sandwich cakes Egg free Shrimps