Mervi’s smoked reindeer sandwich cake

Mervi’s smoked reindeer sandwich cake

Preparation time 1h

24 portions

1h for preparations and 2-24h to be ready.

The recipe comes from Suvi Teräsniska’s aunt Mervi. Suvi says she often makes this cake for family celebrations, and sometimes just for the pleasure of her own family. Thank you Suvi for the recipe!

Ingredients

Toast (e.g., graham or rye toast bread), 4 layers of 3 x 4 pieces
Beef broth for moistening
Smoked reindeer filling:
400 g plain cream cheese
250-300 g Lapin Liha’s cold-smoked reindeer meat hack
1 red bell pepper
2-3 pickles
1 can of sour cream
salt
lemon juice
Second filling:
200 g (2 tubes) meat paste, e.g. ham pâté
200 g bell pepper cream cheese
2 pcs boiled eggs
chives
1 can of cottage cheese
1 can of sour cream
salt
lemon juice
For the top of the cake:
1 can of mayonnaise
2 cans of chive cream cheese
200 g plain cream cheese or spreadable processed cheese
For garnish:
Lapin Liha cold-smoked reindeer meat hack
red bell pepper
pickles
parsley

Instructions

First, prepare the fillings: Dice the pepper and pickles into very small cubes. Mix the smoked reindeer filling ingredients together. Season with salt and lemon juice.
Chop the boiled egg and chives. Mix the ingredients for the second filling together. Season with salt and lemon juice.
Trim the edges off the toast thinly. Spread the bottom layer of toast slices side by side on a suitable serving platter, for example, in a 3 x 4 layer. Moisten the bread with broth. Spread half of the smoked reindeer filling on the bread.
Continue making layers so that you use the second filling for the next layer and the rest of the smoked reindeer filling for the third layer. Remember to moisten the bread layer before spreading the filling.
Place the last layer of toast slices and moisten them with broth. Let the cake season in the refrigerator for a while, preferably overnight if possible.
Mix the frosting ingredients together into a smooth mixture and spread over the cake.
Decorate the cake with reindeer chips, chopped pepper, and pickles, as well as bunches of parsley.
Tip! You can assemble the sandwich cake on top of plastic wrap, wrap the filled cake (before frosting) in plastic wrap, and let it season in the refrigerator overnight. Place a heavy cutting board on top of the cake during seasoning to make the surface even. The next day, remove the plastic wrap from the cake, frost, decorate, and serve!

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