Austrian Smörgåstårta: A Savory Delight with an Austrian Twist

Ingredients

In this Austrian adaptation of Smörgåstårta, we incorporate traditional Austrian ingredients and flavors. Instead of using Swedish ingredients like herring or salmon, we opt for smoked ham, a staple in Austrian cuisine. The creamy horseradish spread adds a distinct Austrian touch, while the Emmental cheese provides a rich and nutty flavor. The cream cheese and sour cream frosting replaces the traditional mayonnaise-based dressing, giving the cake a lighter and tangier taste. We alse have the original recipe for Smörgåstårta, so you can check it out.

• 10 slices of white bread 10 slices of white bread
• 200g (7oz) smoked ham, thinly sliced 200g (7oz) smoked ham, thinly sliced
• 150g (5.3oz) Emmental cheese, thinly sliced 150g (5.3oz) Emmental cheese, thinly sliced
• 4 pickles, thinly sliced 4 pickles, thinly sliced
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 200g (7oz) cream cheese 200g (7oz) cream cheese
• 2 tablespoons horseradish 2 tablespoons horseradish
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as dill or chives) for garnish Fresh herbs (such as dill or chives) for garnish
• Assorted vegetables (such as cucumber slices, cherry tomatoes, or radishes) for garnish Assorted vegetables (such as cucumber slices, cherry tomatoes, or radishes) for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 11g
• Carbohydrates (total, sugars): 22g, 3g
• Protein: 14g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sour cream, cream cheese, and horseradish. Season with salt and pepper to taste. Set aside.
2. 2.
   Trim the crusts off the bread slices to create even squares.
3. 3.
   Place a layer of bread on a serving platter or cake stand.
4. 4.
   Spread a thin layer of the sour cream and horseradish mixture over the bread.
5. 5.
   Arrange a layer of smoked ham on top of the spread.
6. 6.
   Add a layer of Emmental cheese slices, followed by a layer of pickle slices.
7. 7.
   Repeat steps 3-6 to create additional layers, alternating the fillings.
8. 8.
   Once all the layers are assembled, cover the entire cake with the remaining sour cream and horseradish mixture.
9. 9.
   Smooth the frosting with a spatula to create an even surface.
10. 10.
    Garnish the cake with fresh herbs and assorted vegetables.
11. 11.
    Refrigerate for at least 2 hours to allow the flavors to meld together.
12. 12.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Emmental cheese — For the best flavor and texture, use thinly sliced Emmental cheese. If unavailable, you can substitute it with Gruyère or Swiss cheese.
• Horseradish — Adjust the amount of horseradish according to your preference for spiciness. Add more for a stronger kick or reduce it for a milder flavor.
• Fresh herbs — Choose herbs like dill or chives for a refreshing and aromatic touch. Feel free to experiment with other herbs based on your personal taste.

Tips & Tricks

• To make the cake more visually appealing, cut the vegetables into decorative shapes like flowers or stars.
• For a smokier flavor, you can use smoked Emmental cheese instead of regular Emmental.
• Add a touch of sweetness by spreading a thin layer of cranberry sauce between the bread layers.
• Serve the Austrian Smörgåstårta with a side of mixed greens dressed in a light vinaigrette for a refreshing contrast.
• Customize the fillings according to your taste preferences. You can add sliced salami, roasted peppers, or even sautéed mushrooms for extra flavor.

Serving advice

Slice the Austrian Smörgåstårta into generous portions and serve it as a main course for brunch, lunch, or a light dinner. Accompany it with a side salad and enjoy the layers of flavors and textures.

Presentation advice

When presenting the Austrian Smörgåstårta, ensure that the layers are visible by cutting the cake with a sharp knife. Garnish the top with an artful arrangement of fresh herbs and colorful vegetables to create an eye-catching centerpiece.