Swedish Cake with Salmon and Shrimp

Summary

Prep Time	20 mins
Total Time	12 hrs 20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

24 slices toast bread (butter toast)
1 glass Miracel Whip
1 cup shrimp in cocktail sauce
6 hard-boiled egg (s), sliced
1 small Jar horseradish (cream horseradish)
300 g salmon (smoked salmon)
1 medium cucumber (s), thinly sliced
1 bunch dill, possibly

Instructions

You need a rectangular cake plate on which to build the cake. First the edge is cut off from all slices of toast. Place a rectangle from 6 slices of toast on the plate (3 x 2 slices).
Then coat them thinly with Miracel Whip and spread the egg slices on top. Cover with 6 slices of toast. Then spread the shrimp with the cocktail sauce on top and cover again with 6 slices of toast. Spread a thin layer of horseradish cream on the toasted bread slices and spread the salmon evenly, then brush the salmon again with horseradish cream. Cover with the last 6 slices of toast.
Finally, spread the top and sides of the Swedish cake not too thinly with Miracel Whip. Then glue the cucumber slices all around and decorate the cake with dill if necessary. When everything is done, you will no longer see layers or edges of bread.
You should prepare the Swedish cake a day in advance (or in the morning for the evening), then the layers hold together better. You then cut the cake into small squares so that you get 24 small turrets.

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