Friday, April 01, 2016

How to celebrate Easter without eating animals (vegan smörgåscake recipe)

This year I decided I would find out a way to celebrate Easter without Christianity and eating animals - a vegan Easter in general and not the typical Easter with eggs, chickens, feathers and whatnot all over the place. (By the way, did you know that pretty much all of the feathers sold for Easter decorations are real feathers?) I was supposed to search for old traditions, maybe something to do with my Swedish heritage, like really old traditions, but I never got the thumb out off my ass, as we say in Sweden...

I would love to find some really old traditions, or just start my own traditions for celebrating the early beginning of spring. This year I ended up inviting some friends over to my place to do crafts & I made a Smörgåscake for us. A smörgåscake is a sandwich cake and it's a Swedish tradition, eaten on special occasions, usually on birthdays and such.

This was my first time making a smörgåscake and it was apparently loved by my friends so I thought I would share the recipe! I do not have a picture of the whole thing but I think my portion size gives you an idea of what it would look like, otherwise just google "smörgåstårta"!

Smörgåscake "recipe"

It's hard to do a recipe of anything I make so I'll just explain what I used and you can surely do one yourself, I mean after all it's just a sandwich cake. You can put pretty much anything you want in a smörgåscake! That's the great part of it, I guess. It's best to make the layers of a smörgåscake the day before eating it (it's yummier that way) and then decorate it before eating it.

For the bread you can use whatever you want. In Sweden we have these big bread sheets (?) that are made for doing smörgåscake, but I just used a normal sliced bread that I love. I think I used 1,5 normal sized bread loafs for this 6 portion cake. I sliced it so the edges were nice and square, and then I just put them on a plate, put one of the "fillings" on, put another bread layer on, and so on and so on...

The "fillings"...

For this one I used vegan creme fraiche (I used Oatly's. You can use any vegan cream cheese or creme fraiche, even yogurt I guess!) for the creamy layers inside and I also used it for the outside. You can also use whipped cream for the outside but all the vegan whipped creams in Sweden are bloody sweetened...

I had 3 "fillings" in the layers. The first one was tartex (Click here to see what that is. It kind of tastes like liverwurst?) because it suites so well in a smörgåscake! I mixed one tube with lots of green peas. The next layer was just vegan creme fraiche mixed with lots of veggies, like red onion, paprika, radishes and such. I can't remember more than that.

The last layer was supposed to be a mimosa salad, but that failed so I made a improvised vegan "skagenröra" (sea fish salad kind of, Swedes love it and it's very common in smörgåscakes). I used vegan mayonnaise ('Astrid och aporna'), mixed that with vegan creme fraiche and spices like lemon flavoured pepper and put chopped bits of tofu to resemble crab meat or whatever is in regular "skagenröra". It would have been much better if I used marinated tofu but I didn't have that at home.

The decorations...

After the fillings are done it's time to decorate! Things usually used are cheese, meat like ham slices, eggs, shrimps, salad, sliced fruits like oranges or lemons, cucumber, grapes and so on... I used vegan "ham" slices, avocado, tomato, salad, lemon slices and sunflower sprouts (I think...). It was a great combo of food! So yummy!!! I wish I had a picture of the whole thing but I guess we were too hungry to think about taking a picture of it.

I hope this weird description of a smörgåscake is comprehensible in some way... After making my first one I realized it's a quite expensive thing to make, since there are so many ingredients, but it's totally worth it (especially since you only eat it on special occasions anyway).

Belated Happy Easter! Matilda.

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