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Sandwich cake

Name: Sandwich cake recipe
Prep time: 60 min
Total time: 60 min
Yield: 20
Ingredients: 20 slices white bread, crusts removed (see recipe notes); 300.00g mayonnaise; 1 telegraph cucumber, thinly sliced into rounds (we used a mandoline); 40.00 ml finely chopped dill; 1/2 small red onion, finely chopped; 50g capers; 250g thinly sliced smoked salmon; 2 large avocados, thinly sliced (see recipe notes); Baby radish (some halved, some thinly sliced, wild asparagus, edible flowers and snowpea sprouts, to decorate; 300g cream cheese, softened; Finely grated zest and juice of 1 lemon; White pepper, to season; 8 hard-boiled eggs, chopped; 75g mayonnaise; 20.00 ml Dijon mustard

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by Lucy Nunes

Delicious Team

Feb 11, 2026

“This recipe is inspired by the smorgastarta (Swedish sandwich cake) by chef Cian Mulholland from Sydney’s Continental Deli. After we made it, I took it home to share with my family, and we discovered that it tastes even better the next day.” – Lucy Nunes

20 slices white bread, crusts removed (see recipe notes)
1/2 cup (150g) whole egg mayonnaise
1 telegraph cucumber, thinly sliced into rounds (we used a mandoline)
2 tbs finely chopped dill
1/2 small red onion, finely chopped
1/4 cup (50g) capers, finely chopped
250g thinly sliced smoked salmon
2 large avocados, thinly sliced (see recipe notes)
Baby radish (some halved, some thinly sliced, wild asparagus, edible flowers and snowpea sprouts, to decorate

Cream cheese layer

300g cream cheese, softened
Finely grated zest and juice of 1 lemon
1/2 cup (150g) whole egg mayonnaise
White pepper, to season

Egg layer

8 hard-boiled eggs, chopped
1/2 small red onion, finely chopped
1/4 cup (75g) whole egg mayonnaise
1 tbs Dijon mustard

Method

1.

For the cream cheese layer, in a stand mixer fitted with the paddle attachment, beat all ingredients until smooth and well combined. Season with salt flakes and white pepper.
2.

For the egg layer, combine all ingredients in a bowl and season with salt flakes and a generous amount of freshly ground black pepper.
3.

To assemble, arrange 4 slices of bread on a serving plate to form a large square. Spread with 2 tbs mayonnaise. Arrange most of the cucumber slices on top (reserve a few slices to decorate) and sprinkle with dill. Top with 4 slices of bread, pressing down to flatten. Spread with 2 tbs mayonnaise. Sprinkle with onion and capers, and arrange salmon on top. Top with 4 slices of bread, pressing down to flatten. Spread over the egg layer and top with 4 slices of bread, pressing down to flatten. Arrange avocado on top and season with salt flakes and freshly ground black pepper. Top with remaining 4 slices of bread, pressing down to flatten. Spoon over the cream cheese layer and use a large offset spatula to spread all over top and sides to fully cover the sandwich cake.
4.

Decorate sandwich cake with halved and thinly sliced baby radishes, wild asparagus, edible flowers, snowpea sprouts and some reserved cucumber slices.

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Recipe Notes

You can make this sandwich cake up to 1-2 days ahead. Store, covered, in the fridge. If you do make it ahead, decorate it on the day you plan to serve.

We used a large sliced loaf of white bread to make a 22cm square cake. Stack 3-4 slices to cut the crust off, and make sure bread squares are similar sizes.

Drizzle peeled and sliced avocado with lemon juice to avoid browning.