Smorgastarta

Karolina Sparring’s vegetarian smörgåstårta for Arla layers prepared bread with white cheese, quark and ajvar relish. A second quark mixture coats the cake, with Galia melon, zucchini, black olives and fresh mint on top.

The white cheese is mashed and mixed with quark and ajvar, then seasoned with salt. The crusts are cut from the selected twelve slices of form bread.

Three bread slices form the first layer on a plate. A third of the filling is spread over them, and bread and the remaining filling are alternated, ending with bread. Arla offers an overnight covered refrigerator rest before decorating.

A separate quark portion is mixed with Greek yogurt and spread over the whole sandwich cake. The selected Galia melon is shaped into balls, and zucchini is shaved thinly and rolled.

The cake is finished with melon, rolled zucchini, black olives and mint leaves. Freshly ground black pepper seasons the top, and an optional drizzle of olive oil completes the decoration.