Baking · Finnish

Sandwich cake from archipelago bread

Name: Sandwich cake from archipelago bread
Cook time: 75 min
Total time: 75 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 2 bag large shrimp 180 g each; 1 cucumber 350 g; 2 tub chive cream cheese 180 g each; 1 pot crème fraîche 150 g (18% fat); 1 pot of fresh chives; 1 lemon; 0.25 tsp salt; 1 pack organic archipelago bread 300 g; sprouts / microgreens e.g., Mimis; edible flowers

An easy sandwich cake made from archipelago bread, featuring the flavors of shrimp and fresh cucumber. The succulent filling is allowed to show from the sides of the cake.

Smarrig Kitchen8mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Thaw the shrimp and place them in a sieve to drain for 15 minutes. Spread the shrimp onto paper towels on a plate and place in the refrigerator to wait.
2
Grate half of the cucumber and place the grated cucumber in a sieve. Add a pinch of salt and drain off the excess liquid. Squeeze the grated cucumber drier and set aside.
3
Put half a tub of the cream cheese into another bowl. Add 1/2 dl of the crème fraîche to the same bowl. Set aside to wait for the frosting.
4
Mix the remaining cream cheese (1 1/2 tubs) and crème fraîche together. Finely chop half of the shrimp and add them to the mixture. Add the grated cucumber as well. Finely chop half of the chives into the filling and grate in half of the yellow lemon zest. Season the filling with salt.
5
Slice the bread into 15 slices. Place five slices of bread tightly in a row on a serving platter.
6
Spread half of the filling on top and add a second layer of bread. Add the remaining filling and the last bread slices. Cover the cake with plastic wrap and let it rest in the refrigerator for a couple of hours.
7
Finely chop the rest of the chives. Add them to the reserved cream cheese mixture.
8
Spread the frosting on top of the cake. Use a cheese slicer to make ribbons from the remaining cucumber and roll them up. Garnish the cake with the remaining shrimp, cucumber rolls, sprouts, and edible flowers.