The bread loaf cake is a perfect appetizer for the holidays, easy, quick, and no-bake! Whether it’s Christmas, Easter, New Year’s, or simply during an aperitif, buffet, or birthday party, the bread cake will make us shine!
Did you know this cake is a typical specialty of Swedish cuisine? Its name in the original language is “smörgåstårta” and it’s prepared to celebrate important occasions like weddings or graduation parties.
The bread loaf cake is a savory cake made from slices of bread. It is quick to make and can be filled in a thousand different ways! Just play with your imagination to create delicious layers with ingredients you like the most!
I usually prepare the sandwich cake using crustless sandwich bread slices. This time, to give the cake a different shape, I used white bread slices.
For the filling, I chose two variations. One with cream cheese, arugula, mortadella, and pistachios. For the other, tuna and mayonnaise and pickled vegetables.
Of course, delicious bread loaf cakes can be prepared suitable for vegans or vegetarians, based on vegetables or other ingredients you prefer.
Once the cold bread loaf cake is assembled, just cover it with cream cheese and decorate it for a festive touch!
The moment of cutting is always a joy and a surprise! Admiring all the layers, of different colors, with the various ingredients in evidence, really makes your mouth water!
But enough talking! Let’s prepare the sliced white bread cake together with step-by-step photos!
Here are some other delicious proposals to bring to the table during holidays and special occasions!
- Cuisine: Italian
Ingredients
- 20 slices white sandwich bread (about 18 oz)
- 5 oz oz mortadella (or cooked ham)
- 2 oz oz arugula (or lettuce)
- 5 oz oz mayonnaise
- tuna in oil (or in brine, 2 cans)
- 14 oz oz fresh cream cheese
- to taste chopped parsley
- 5 oz oz pickled vegetables (also known as acetelli)
- 1.8 oz oz chopped pistachios
- 1 cherry tomato
Tools
- Small Bowls
- Plate
- Spatula
Steps
First, wash the arugula and let it drain in a sieve. Those who prefer can replace it with lettuce, lamb’s lettuce, mixed salad, etc.
Drain the tuna from its preserving oil (or the natural one from the brine) and then put it in a bowl.
Add the mayonnaise, mix, and the sauce is ready!
Take a nice serving plate (presentation matters!) and create the first layer with 4 slices of white bread.
Spread the slices with fresh cream cheese. On top, place the arugula, then two slices of mortadella, and finally a handful of chopped pistachios.
Cover with another 4 slices of white bread.
Spread tuna and mayonnaise on top, add the pickled vegetables (also known as acetelli). Those who prefer can use pickled vegetables to taste.
A sprinkle of finely chopped fresh parsley and again the third layer of bread slices.
Repeat the filling of the first layer: cream cheese, mortadella, arugula, and pistachios.
Fourth layer of bread slices and again tuna and mayonnaise, acetelli, and chopped parsley.
Cover with the last layer of bread slices and coat the whole cake with cream cheese, even along the edges.
Decorate the entire surface with the remaining chopped pistachios, a bit of arugula in the center.
Wash the cherry tomato, cut it into four parts without going to the bottom, and fill with a bit of cream cheese.
Place it in the center, on the pile of arugula, and the bread loaf cake is ready!!
In no time, with zero effort, without dirtying pans or turning on the oven you have made a really scenic appetizer!
The bread cake will be a real success, Gabry’s word!
I hope you enjoyed this recipe! Let me know what you think in the comments!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
Can I use crustless sandwich slices instead of bread loaf?
Yes, of course! You are probably referring to those long rectangular white bread slices. Those are also fine, but if you leave them in their full length, the shape of the cake will obviously change and will no longer be square. If you prefer, you can cut them in half to achieve this shape. Alternatively, you can still use the white bread slices by removing the crusts around them.
Can I prepare the bread cake the day before?
If you want to, yes, although it would be better to prepare it the same day to enjoy it fresh and keep any leftovers in the fridge, for a maximum of two days. If you want to avoid the bread slices drying out, you can do this: fill the entire cake without covering it with cream cheese. Wrap it in plastic wrap or even better with a damp dishcloth, and put it in the fridge. The next day, cover it with cream cheese and finish the decoration. This way, the bread slices will remain soft 😉
How long does the bread loaf cake last in the fridge?
At most for two days, well covered to prevent it from drying out. An airtight container, plastic wrap, etc. will work.
How can I fill a vegetarian/vegan sandwich cake?
You can use the vegetables you like best, pickled or cooked in a pan or grilled. For example, peppers, zucchini, artichokes, eggplants, mushrooms, avocado, tomato, cucumbers, salad to your taste. You can spread the bread slices with chickpea hummus or vegan mayonnaise without eggs and for decoration always arugula leaves, corn, cherry tomatoes, etc.
Can I freeze the sandwich cake?
I have never frozen a bread cake because every time I make it for an occasion it hardly lasts until evening! However, you can try, but I suggest in this case to dry very well ingredients like salad, tomato, which contain vegetative liquids, to prevent the bread slices from softening too much.
Any other ideas on how to fill this bread cake?
Well, instead of mortadella, we can use cooked ham or salami or alternatively alternate mortadella, salami, and cooked ham. Instead of chopped pistachios, we can use sliced almonds. We can make a layer with sliced tomatoes and thinly sliced hard-boiled eggs and spread the bread with tuna and mayonnaise, a perfect combination! We can do a layer of cream cheese, grilled zucchini, and pre-cooked shrimp. One with cream cheese, tomato, and artichoke hearts, etc. Just use a little imagination but above all the ingredients we like the most!
