Gluten-Free Mini Sandwich Cake made with savory fillings and slices of bread. A unique and tasty treat for brunch, lunch, or anytime. This vintage classic is from Sweden. Smörgåstårta translates to Sandwich Cake. Indeed, it is served cold. This large tiered sandwich has various fillings. Topped with savory icing. Likewise, it is sliced like a cake. Eaten with a fork and knife. In any case, it is beautifully decorated. In conclusion, decorate with various fresh herbs or vegetables. Indeed this sandwich is not only delicious but elegant.
Gluten-Free Mini Sandwich Cake:
Hence, these mini sandwich cakes are perfect for any elegant event. In conclusion, perfect for afternoon high tea. Needless to say, decorated any way you like. Of course, serve it at a baby shower or bridal shower. Nevertheless, enjoy a mini sandwich cake with friends. Oftentimes, sandwich cakes are made with seafood, vegetables, or sliced meat and cheeses. Most importantly, choose fillings that complement each other, For example, salmon and shrimp pair well with cucumber.
Check out my Chimichurri Tuna Salad Sandwich Classic Horseradish Dill Pickles Bread and Butter Pickles or Small-Batch Refrigerator Horseradish Pickles. Any alternative dairy-free cream cheese may be used. However, my favorite is Kite Hill.
Cultural Experience With Gluten-Free Sandwich Cake:
Historically, in fact, sandwich cakes have been around since 1934. As a matter of fact, these cakes are highly popular. Consequently, November 13 is now designated as Sandwich Cake Day in Sweden. Sandwich cakes are served on special occasions and holidays. Incidentally, I often recall visiting family in Sweden and having a slice or two of sandwich cake. On many occasions, more than one sandwich cake was served. In addition to coffee and cookies. Of course, any type of bread may be used.
Of course, Sandwich cake is extremely popular during the Midsummer Festival. Moreover, serve it buffet style. As a matter of fact, they are popular in Finland, Iceland, and Estonia. Not to mention, they are quick and easy to make. Last but not least, it is highly versatile. In other words, any fillings can be used.
Gluten-Free Mini Sandwich Cake
Bread Layers:
- 9 slices of Gluten-Free Bread
Directions:
First and foremost, use 4-inch round or square cake mold cut-out bread slices. Set aside bread slices. Thus, each slice of bread will become one layer of the sandwich cake. This recipe is for “3” three-layer sandwich cakes.
Ingredients For Icing Gluten-Free Mini Sandwich Cake:
- 4 oz. room temperature almond cream cheese or cream cheese
- 4 oz. Homemade Mayonnaise or store-bought
- 2 oz. coconut sour cream
- 6 tbsp coconut whipped cream (leftover whipped cream no vanilla no sweetener)
- 1 tbsp lemon juice
- 1 tsp fresh chopped dill
- 1/4 tsp onion powder
Directions:
First, combine the room-temperature cream cheese, mayonnaise, coconut sour cream, and coconut whipped cream with a fork until blended. Next stir in the fresh dill and onion powder. Set the icing aside.
Fillings for Gluten-Free Mini Sandwich Cake
Filling Ingredients For Cucumber Layer
- 2 tbsp room temperature almond cream cheese or cream cheese
- 1 tbsp homemade mayo or store-bought
- 3 thinly sliced cocktail cucumbers
- 4 baby spinach or watercress
Directions:
First, place a bread layer down on a small plate or cake decorating stand. Second, place wax paper or parchment paper under the bread. Third, stir together the cream cheese and homemade mayo. Next, spread about 2 tsp of room-temperature cream cheese on the bottom layer of each mini sandwich. There will be three bottom layers. Lastly, place two or three thin slices of cucumber followed by topping with spinach or watercress.
Filling Ingredients For Egg Salad Layer
- 2 whole hard-boiled eggs
- 2 tbsp homemade mayo or store-bought
- 1 tbsp finely chopped red onions
- 1/8 tsp dijon mustard
- 1/2 tsp freshly chopped dill
- salt and pepper to taste
- 3 tsp chopped dill pickle or try my Horseradish Dill Pickles
Directions For Assembling Gluten-Free Mini Sandwich Cake:
First, smash with a fork each hard-boiled egg. Second, combine the eggs and mayonnaise. Finally, stir in the remaining ingredients. Next, place another slice of bread on top of the cucumber and spinach or watercress. Top the second slice of bread with the egg salad mixture. Finally, top with the last layer of the sandwich cake. Lastly, ice the mini sandwich cakes with the icing. Decorate the cake with various herbs and vegetables.
Decoration Topping Choices For Gluten-Free Mini Sandwich Cake:
- 3 sliced radishes
- 3 tbsp chopped red onions
- 2 tsp chopped dill
- 5 or so leaves of spinach or watercress
- 1 tsp capers
- 2 thinly sliced cocktail cucumbers
- 1 mini red pepper sliced
- 1 hard-boiled egg quartered or sliced
- 2 tbsp microgreens
- Directions:
In summary, choose toppings and decorations of choice and decorate each mini sandwich cake.
Gluten-Free Mini Sandwich Cake
Equipment
Ingredients
Gluten-Free Bread
- 9 slices of Gluten-Free Bread
Cream Cheese Spread
- 4 oz. room temperature almond cream cheese or cream cheese Find the Recipe on my blog
- 4 oz. Homemade Mayonnaise or store-bought
- 2 oz. coconut sour cream
- 6 tbsp coconut whipped cream
- 1 tbsp freshly squeezed lemon juice
- 1 tsp fresh chopped dill
- 1/4 tsp onion powder
Cucumber Sandwich Filling
- 2 tbsp room temperature almond cream cheese or cream cheese
- 1 tbsp homemade mayonnaise or store bought Find the Recipe on my blog
- 3 whole sliced cocktail cucumbers
- 4 tbsp baby spinach or watercress
Egg Salad Filling
- 2 whole hard-boiled eggs
- 2 tbsp homemade mayonnaise or store bought Find the Recipe on my blog
- 1 tbsp chopped red onions
- 1/8 tsp Dijon mustard
- 1/8 tsp freshly chopped dill
- 3 tsp chopped Horseradish Dill Pickles or Dill Pickles Find the Recipe on my blog
salt and pepper to taste
Decorations
- 3 sliced radishes
- 3 tbsp chopped red onions
- 2 tsp chopped dill
- 5 whole leaves of spinach or watercress
- 1 tsp capers
- 3 whole sliced cucumbers
- 1 whole mini red pepper
- 1 whole hard-boiled egg quartered or sliced
- 2 tbsp microgreens
Instructions
Bread
- First and foremost, use 4-inch round or square cake mold cut-out bread slices.
- Set aside bread slices.9 slices of Gluten-Free Bread
- Thus, each slice of bread will become one layer of the sandwich cake.
- This recipe is for "3" three-layer sandwich cakes.
Cream Cheese Spread
- First, combine the room-temperature cream cheese, mayonnaise, coconut sour cream, and coconut whipped cream with a fork until blended.4 oz. room temperature almond cream cheese or cream cheese, 4 oz. Homemade Mayonnaise or store-bought, 2 oz. coconut sour cream, 6 tbsp coconut whipped cream, 1 tbsp freshly squeezed lemon juice, 1 tsp fresh chopped dill, 1/4 tsp onion powder
- Next stir in the fresh dill and onion powder.
- Set the icing aside.
Cucumber Sandwich Filling
- Combine the cream cheese and mayo.2 tbsp room temperature almond cream cheese or cream cheese, 1 tbsp homemade mayonnaise or store bought
- Slice the cocktail cucumbers.3 whole sliced cocktail cucumbers
- Set aside the spinach and or watercress4 tbsp baby spinach or watercress
Egg Salad Filling
- First, smash with a fork each hard-boiled egg.2 whole hard-boiled eggs
- Second, combine the eggs and mayonnaise.2 tbsp homemade mayonnaise or store bought
- Finally, stir in the remaining ingredients.1 tbsp chopped red onions, 1/8 tsp freshly chopped dill, 3 tsp chopped Horseradish Dill Pickles or Dill Pickles, 1/8 tsp Dijon mustard
- Set the egg salad aside.
Assembling The Sandwich
- First, place a bread layer down on a small plate or cake decorating stand.
- Second, place wax paper or parchment paper under the bread.
- Next, spread about 2 tsp of room-temperature cream cheese on the bottom layer of each mini sandwich.
- Lastly, place two or three thin slices of cucumber followed by topping with spinach or watercress.
- Next, place another slice of bread on top of the cucumber and spinach or watercress.
- Top the second slice of bread with the egg salad mixture.
- Finally, top with the last layer of the sandwich cake.
- Lastly, ice the mini sandwich cakes with the icing. Decorate the cake with various herbs and vegetables.
Decorations
- In summary, decorate the cake with various herbs and vegetables.3 sliced radishes, 3 tbsp chopped red onions, 2 tsp chopped dill, 5 whole leaves of spinach or watercress, 1 tsp capers, 3 whole sliced cucumbers, 1 whole mini red pepper, 1 whole hard-boiled egg quartered or sliced, 2 tbsp microgreens
Notes
| Nutrition Facts | |
|---|---|
| Servings 3.0 | |
| Amount Per Serving | |
| Calories 322 | |
| % Daily Value * | |
| Total Fat 25 g | 39 % |
| Saturated Fat 13 g | 67 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 124 mg | 41 % |
| Sodium 863 mg | 36 % |
| Potassium 489 mg | 14 % |
| Total Carbohydrate 14 g | 5 % |
| Dietary Fiber 4 g | 17 % |
| Sugars 5 g | |
| Protein 9 g | 19 % |
| Vitamin A | 25 % |
| Vitamin C | 50 % |
| Calcium | 8 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
