Summer Sandwich Cake – a delicious recipe with salmon, pate, egg mayonnaise, handful chives, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["I made a loaf the day before and kept it wrapped in tin foil for today.
2
I made a seed loaf in a 17 cm tin, we have 7 adults & 3 children, so this will enough for early supper nibbles.
3
It doesn't really have a recipe as you can pick any fillings you want.
4
I picked:
5
Salmon & cream cheese
6
Liver pate & gerkins
7
Egg mayonnaise & cucumber", "Just slice the bread as thin as you can and fill each layer. Then press down firm to keep it together.
8
Then neatly, or not so neatly in my case, use the cream cheese to spread on the outside. All you bakers will be expert at this, I went more for the rustic look to cover up my terrible cake decoration skills. I used some parchment paper under the cake to keep the plate clean. You can just remove this after for a clean line."]
405
kcal
Calories
40
g
Fat
8
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 loaf, 1 smoked salmon & cream cheese filling, 1 pate & cornichons filling, 1 egg mayonnaise & cucumber filling, and more.
Yes, Summer Sandwich Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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