top of page

Traditional Scandinavian Sandwich Cake 

a show stopper Savory Cake


Let me introduce you THE CAKE! And I am not joking. This traditional scandinavian sandwich cake has become something that my family keeps on asking for every single holiday, birthday, celebration and well any big family get together. It is something that I brought with from Finland and have made my family and friends here in Germany to fall in love with.

Just imagine a really moist sandwich with a ham, gherkin, red pepper, onion and egg filling stacked into a cake and covered in some delicious cream cheese. Yep, it is not a dream, it actually does exist.  

There are endless variations of this recipe that you can make, changing the ingredients a bit every time and also decorating the cake different every time. I have here a couple of examples to inspire you, but really, sky is the limit when it comes to decorating this cake. And oh, you will see more of these coming in the future!


Happy Baking Lovelies!


Step by Step Video


Traditional Finnish Sandwich Cake

with Ham (Voileipäkakku)


  • 200-250g cooked ham

  • 10-15 small gherkins

  • 1 red pepper

  • 5-7 spring onions (I used only the white parts)

  • 4 large hard boiled eggs

  • 200g soured cream or creme fraiche

  • 300g cream cheese with herbs

  • 3 big tablespoonfuls of mayonnaise

  • salt

  • black pepper

  • 15 slices of wholemeal toast

  • 300g cream cheese with herbs

  • 2 big tablespoonfuls of mayonnaise

  • cucumber

  • tomato

  • green parts of spring onion


  1. Start by cutting ham, gherkins, red pepper, spring onions and eggs and mixing them all together.

  2. Add soured cream, cream cheese and 3 tablespoonfuls of mayonnaise. Season with salt and black pepper. Mix well until everything is combined.

  3. Take a serving plate (35x25cm) or cover a cutting board with aluminium foil. Lay three pieces of toast on serving plate side by side and spread over a thin layer of the filling (about 4-5 tablespoons). You can spread the filling with a knife so it spreads evenly.

  4. Cover the first layer with another three pieces of toast. Repeat until you have made all the layers. The top layer does not need to be covered with the filling.

  5. Cover the cake with cling film and refrigerate overnight.

  6. Mix 300g cream cheese and 2 tablespoons of mayonnaise. Mix well until you get a nice spreadable consistency. Cover the cake using a knife or a cake spatula.

  7. Prepare decorations from cucumber, tomato and spring onion and decorate the cake.

  8. Serve chilled.

bottom of page