Smörgåstårta

Ingredients

• 2 lbwhite breadsliced, crusts removed; for the cake layers
• 7 ozliver pâtéstirred smooth with a little cream, for one filling layer
• 3½ ozBoston cucumber relishfor the liver pâté layer
• ¾ cupcreamto loosen the fillings, partly whipped
• ¾ cupmayonnaisefor filling and coating
• 1¼ cupscrème fraîchefor coating the outside
• 7 ozhamfinely chopped for filling or as garnish
• 4egghard-boiled, sliced
• 1lettucefor garnish
• 1 bunchparsleychopped, for filling and garnish
• 7 ozcream cheesestirred smooth with a little cream, for a filling layer
• 3tomatoessliced, for the egg layer and garnish (optional)
• 1cucumbersliced, for garnish (optional)
• 1bell pepperfinely chopped, over the cream cheese layer (optional)
• 7 ozPickled herringfinely chopped, with leek in mayonnaise as a filling layer (optional)
• 3½ ozblue cheesewith cream and parsley as a filling layer (optional)

Method

1. Prepare the eggsHard-boil the eggs for about 10 minutes, cool them in cold water, peel and slice.
2. Trim and arrange the breadCut the crusts off the slices of white bread and arrange the slices so they form gap-free layers in the shape you want for the cake.
3. Make the fillingsMake the fillings: stir the liver pâté with a little cream until smooth, stir the cream cheese with a little cream until creamy, and finely chop part of the ham and mix it with mayonnaise. If you like, also finely chop matjes herring and mix it with mayonnaise, or stir blue cheese with cream and chopped parsley.
4. Build the first layerLay the first layer of bread on a board or platter, spread it with the liver pâté and scatter the Boston cucumber relish over it.
5. Stack the remaining layersAdd another layer of bread and spread it with the cream cheese, scattering finely chopped bell pepper over it if you like. Follow with a layer of bread topped with the ham mayonnaise and slices of egg and tomato; add the optional herring or blue cheese layers in the same way.
6. Chill the cake overnightFinish with a layer of bread, cover the cake and let it rest in the fridge, ideally overnight.
7. Frost the cakeStir the crème fraîche until smooth, with a little mayonnaise if you like, and spread it evenly over the top and sides of the cake.
8. Garnish and serveGarnish the cake with lettuce leaves, egg slices, the rest of the ham, slices of cucumber and tomato, and parsley.

Tips and variations

A milder herring layer mixes the chopped matjes herring with leek and sour cream as well as mayonnaise. A firmer blue cheese layer sets the blue cheese, cream and parsley filling with gelatine. The garnish can be extended with salami and grapes, or with radishes, olives, cherry tomatoes and bierwurst. For an open, single-layer version, use focaccia piped with cream cheese flavoured with sun-dried tomato and topped with air-dried ham, artichokes, strawberries and sprouts. Serve well chilled and cut into slices with a sharp, wet knife.