Sandwich Cake Recipe
Category: Appetizers
Servings: 10
A deliciously unique dish, this Sandwich Cake combines rich flavors, tender textures, and a beautifully layered presentation. The delicate brioche base complements a creamy mascarpone filling enriched with fresh peas, saffron, and the distinctive taste of seafood, creating a gourmet experience perfect for special occasions. Here’s how you can prepare this delightful treat.
Ingredients
| Ingredients | Quantity |
|---|---|
| Manitoba Flour | 250g |
| Spelt Flour | 150g |
| All-Purpose Flour | 100g |
| Butter | 150g |
| Whole Milk | 125ml |
| Water | 50ml |
| Sugar | 20g |
| Eggs | 2 |
| Dry Yeast (or 12g fresh yeast) | 4g |
| Fine Salt | 8g |
| Egg Yolk | 1 |
| Mascarpone Cheese | 1kg |
| Fresh Heavy Cream | 550ml |
| Fresh Peas | 100g |
| White Wine | 30ml |
| Gelatin Sheets | 12g |
| Saffron | ½ tsp |
| Black Pepper | To taste |
| Salt | To taste |
| Nutmeg | To taste |
| Extra Virgin Olive Oil | To taste |
| Shrimp (peeled) | 800g |
| Smoked Salmon | 200g |
| Smoked Tuna | 100g |
| Water | 1L |
| Garlic | 1 clove |
| Poppy Seeds | To taste |
| Fresh Dill | To taste |
Instructions
Step 1: Preparing the Brioche Bread
- Activate Yeast: Begin by dissolving the dry yeast in warm milk. If using fresh yeast, you can substitute with 12g of fresh yeast, crumbled into the milk.
- Prepare the Dough: In a separate bowl, dissolve the salt in the water. Using a stand mixer with a K-beater, add the sifted flours, sugar, activated yeast milk, and the beaten eggs. Mix on a low speed until the dough starts coming together.
- Knead the Dough: Replace the K-beater with the dough hook and gradually add the butter, a piece at a time. Continue mixing until the dough is smooth and elastic.
- First Proofing: Transfer the dough onto a lightly floured surface, shape it into a ball, and place it in a glass bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area for about 1-2 hours, or until doubled in size.
- Bake the Brioche: Preheat your oven to 180°C (350°F) for static heat or 160°C (320°F) for convection. Once the dough has risen, bake it for about 40 minutes (30 minutes if using a convection oven). When done, remove from the oven and let it cool.
Step 2: Preparing the Filling
- Soften Gelatin: Place the gelatin sheets in cold water and let them soak for 10 minutes.
- Whip Cream: In a mixing bowl, whip the fresh cream until stiff peaks form.
- Prepare Mascarpone Cream: In another bowl, add the mascarpone cheese. Warm 50ml of cream and dissolve the softened gelatin in it. Once the gelatin has dissolved, mix it into the mascarpone cheese. Season the cream with salt, pepper, nutmeg, and a drizzle of olive oil. Gently fold in the whipped cream, making sure the mixture is smooth and creamy.
- Set the Filling: Reserve half of this mascarpone mixture in the fridge to use for spreading on top of the sandwich cake later.
Step 3: Preparing the Seafood and Vegetables
- Cook the Peas: Heat a drizzle of olive oil in a pan, then add the peas and sauté for a couple of minutes until they are tender but still vibrant. Set them aside.
- Make the Fish Stock: In a saucepan, sauté the garlic with the shrimp shells in a bit of olive oil. Add the white wine and let it reduce slightly before adding 1 liter of water. Simmer the stock on low heat for about 30 minutes. Afterward, strain and discard the shells, letting the stock cool.
- Cook the Shrimp: In another pan, heat some olive oil and sauté the peeled shrimp for about 3-4 minutes, just until pink and tender. Set them aside to cool.
Step 4: Assembling the Sandwich Cake
- Slice the Brioche: Once the brioche is cool, slice it into 1cm thick slices, removing the crusts to ensure a smooth and even layer.
- Prepare the Fish Broth: Take the cooled fish stock and brush it over the slices of brioche to moisten them and infuse them with the flavor of the seafood.
- Assemble the Layers: Place the first layer of brioche slices in a mold or on a serving platter. Spread a portion of the mascarpone cream over the bread and scatter the sautéed peas on top, mixing them gently into the cream. Repeat this process, layering the brioche, cream, and peas until all the ingredients are used.
- Top Layer: Place the final layer of brioche slices on top, brushing again with the fish broth. Cover the sandwich cake with the reserved mascarpone cream and smooth it out with a spatula to cover the entire surface.
Step 5: Garnishing the Sandwich Cake
- Decorate: Sprinkle the surface of the cake with poppy seeds. Decorate with shrimp, smoked salmon, fresh dill, and small “roses” made from smoked salmon slices. Add a few whole peas for extra color and texture, and arrange small bunches of smoked tuna slices to complete the presentation.
- Chill: Place the cake in the fridge for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Serving
Serve this magnificent sandwich cake as an appetizer or a light main dish at gatherings. The combination of creamy mascarpone, seafood, and the fresh crunch of peas creates a delightful contrast of flavors and textures. Perfect for a summer celebration or any festive occasion, this dish will surely impress your guests with its elegance and rich taste.
Enjoy your delicious, multi-layered Sandwich Cake, a dish that brings together the best of savory ingredients with a beautifully light yet indulgent touch!
