A delicious oneBirthday surpriseDoesn't necessarily have to be high in calories and high in fat and sugar. There is also another option for diabetics, small children and vegans: a vegetable cake for their birthday. The Swedish “Smörgåstårta” not only tastes great, but is also quick and easy to prepare. The Japanese alternative - a cake with tofu and vegetable filling is healthy and looks just as good as the classic birthday cake.
Swedish vegetable cake for a birthday: recipe for “Smörgåstårta”
The classic Swedish vegetable cake is made with vegetables, fish and egg salad. We first offer you the basic recipe and then explain to you how you can make a vegan alternative yourself.
Recipe for classic Swedish vegetable cake
Diehearty SwedishVegetable cake is one of the most popular cold dishes in Germany. It is generously filled with seafood and smoked salmon and garnished with any vegetables. Here are the necessary ingredients at a glance:
- 16 slices of crustless bread
- 1/2 cup cream cheese, softened
- 5 pieces smoked salmon
- Radish flowers for decoration
- Dill, fresh
- Parsley
For the first layer:
- 300 g smoked salmon, chopped into small pieces
- 200 ml sour cream
- 5 radishes, chopped small
- Juice of one lemon
- 3 tsp chives, finely chopped
- Salt and pepper to taste
For the second layer:
- 150 ml sour cream, soft
- 1 large cucumber, peeled and thinly sliced
- 2 yellow tomatoes, sliced
- 1 pinch of dill, fresh
- Salt and pepper
For the third layer:
- 6-8 medium, hard-boiled eggs
- 150 ml Mayonnaise
- Zest of one lemon, finely grated
- 1 teaspoon parsley, finely chopped
- Salt and pepper
Place four crustless bread slices in a rectangle directly on a cake plate. Place the ingredients for the first layer in a bowl and mix well. Then spread the smoked salmon mixture on the bread slices. Place four more slices of bread on top and spread with sour cream. Arrange the tomato and cucumber slices on top and sprinkle with dill, salt and pepper. Place the ingredients for the third layer in a bowl, mix well and brush the bread layer with the egg mixture. Garnish the layered vegetable cake with beetroot, salmon and radish flowers and dill and parsley. Make surethe finished cakein the fridge overnight. By the way, you can vary the taste of the cake with seafood, caviar, canned tuna or crayfish tails.
Swedish salad cake with bread: recipe for vegans
If you want to avoid meat and fish, then the vegan salad cake is just right for you. Here are the necessary ingredients for this vegetable tart, served raw.
- 16 slices of whole grain bread without crust
- 300 g Rote-Bete-Hummus
- 2-3 small yellow peppers, chopped
- 3 TL vegan mayonnaise
- 200 g Hummus
- 1 cucumber, peeled and diced
- 1 cup cashew cheese, grated
- 4 large avocados, peeled and pitted
- Young onion, cleaned and chopped
- 1 About Turmeric
- 1 pinch of cumin
- 2 tsp pumpkin seeds
- 1 garlic clove, pressed
- 60 g tender sprouts (alfalfa or radish sprouts)
Preparation:The Hummusand put the peppers in a bowl, sprinkle with 4-5 drops of lemon juice, season with cumin and turmeric. Place the avocados in another bowl, puree them and mix with the pressed garlic clove. Salt to taste and season with pepper. Place four slices of bread on a cake plate and spread with the vegan mayonnaise and hummus. Then place four slices of bread on top, press lightly and spread with the beetroot hummus. Repeat the process, this time spreading the bread with 4 teaspoons of mayonnaise, the cucumbers and the cashew cheese. Spread the last slices of bread with the remaining avocado mixture and decorate with the pumpkin seeds and sprouts as desired. Store in the refrigerator until serving.
Swedish vegetable cake for a birthday: recipe with tofu
The next salad cake is ready in less than 30 minutes. It is prepared with smoked tofu, vegan mayonnaise and plant-based, lactose-free crème fraîche. Here are the necessary ingredients at a glance:
First filling:
- 150 g smoked tofu
- 50 – 80 ml vegane Mayonnaise
- 160 ml vegan Crème fraîche (for example by Dr. Oetker – Creme Vega)
- Sjörapport caviar (made from black seaweed and available at Ikea, for example)
- 3 tsp spring onion, finely chopped
- 1 teaspoon dill, finely chopped
- 1 tsp lemon juice
- 1 pinch each of salt and pepper
Second filling:
- 115 g smoked tofu, grated
- 45 ml vegane Mayonnaise
- 1/2 TL Black Salt (Schwarzsalz)
- 1/2 cumin
- Salt, pepper to taste
To garnish:
- 200 ml vegan Crème fraîche
- 5-6 radishes
- 6 cherry tomatoes, halved
- 1 red onion, diced
- Sea report-Caviar,
- sprouts,
- Cucumbers, sliced
9 slices of bread
Preparation:
1. In a bowl, mix the vegan mayonnaise with the crème fraîche and the spring onion well, drizzle with lemon juice and season with dill, salt and pepper.
2. Line the bottom of a springform pan (diameter 18 cm) with three slices of bread. Coat the slices completely with the mayonnaise mixture and then cover them with the smoked tofu.
3. Arrange three slices of bread on top and spread them with 45 ml of vegan mayonnaise, sprinkle the smoked tofu over them and season with kala namak, cumin, pepper and salt.
4. Leave the next slices of bread uncovered. Carefully remove the cake from the springform pan and spread the vegetable cake with vegan crème fraîche and garnish with the vegetables.
5. Place the vegetable cake raw in the refrigerator for half an hour. Serve the vegetable tart cold.
In Japan they make salad cakesmade from seasonal vegetablesand toast prepared and layered in a springform pan. Alternatively, you can try the low-carb salad cake, which only uses vegetables. It is perfect as a side dish to grilled food or as a vegetarian highlight on the festive buffet.
Vegetable cake for a birthday: Japanese recipe
The first recipe idea is for a spicy, fresh salad cake. Layered in a springform pan and garnished with edible flowers, this vegetable cake from Japan is not only delicious, but also visually appealing. Here are the necessary ingredients:
For the “pie crust”:
- 400 ml Rote-Bete-Saft
- 600 g Flour
- 1 packet of baking soda
- 1 pinch of salt
For the layers:
- 500 g labneh (Lebanese cream cheese)
- 2 lemons
- 500 g spaghetti squash (cook a small pumpkin in boiling water for half an hour, then remove it from the pot, drain on kitchen paper and cut in half. Use a fork to remove the pumpkin flesh so that it resembles spaghetti.)
- 1 avocado, pitted, peeled and halved
- 500 g beetroot, cut into strips
- 300 g red cabbage, chopped into small pieces
- 2 carrots, grated
- 3 Tbsp Mayonnaise
- 200 ml yogurt
To garnish:
- 2 carrots, cut into strips
- 1 pack of edible flowers
- 1 handful of sugar snap peas, blanched
- 1 cucumber, cut into strips
Preparation:
1. Pour 50 ml of beetroot juice into a small bowl and slowly mix with the baking soda. Let it rest for 5 minutes and then add the flour. Salt, add the remaining beetroot juice and mix into a smooth dough using the kneading hook of the mixer.
2. Cover and let the dough rise for an hour. Then take it out of the bowl, form it into a ball and place it on an oiled baking tray. Cover again with cling film and let rise for another 60 minutes. Preheat the oven to 180 degrees Celsius and bake the bread for 35 minutes. Remove from the oven, let cool and cut into round slices.
3. Layer the ingredients for the salad cake as follows: slice of bread, labneh, pumpkin spaghetti, slice of bread, pureed avocado, red cabbage, carrots, yogurt and mayonnaise, slice of bread, labneh, beetroot, slice of bread, labneh. Finally, spread the layer cake with labneh.
4. Garnish with the blanched snow peas, edible flowers, cucumber and carrots.
Party Salad Cake: Vegan Recipe
The next suggestion for a party salad cake is not only the perfect gift from the kitchen, but will also be well received by your friends as a side dish to grilled food. Here are the ingredients for the vegan vegetable cake for your birthday:
- 2 pureed avocados
- 250 ml vegan salad cream (available from Kühne, for example)
- 150 g smoked tofu, diced
- 1/4 bunch of young onions, finely chopped
- Parsley, fresh, finely chopped
- Juice of half a lemon
- 2-3 pinches of lemon zest
- Salt and pepper to taste
- 12 crustless slices of bread
For the cake decoration:
- 200 ml vegan sour cream
- 200 ml vegane Mayonnaise
- 200 ml vegan salad cream
- 1 cucumber, sliced
- Radish flowers
- 1 small red onion, finely chopped
- Lemon zest
- edible flowers
- Lake report-Caviar (vegan)
Preparation: Lightly grease the base and sides of a springform pan for king cakes (20 cm long), place the bread slices on the base. Put the pureed avocado, the salad cream and the smoked tofu in a bowl and stir. Drizzle with lemon juice, add spring onion, season with parsley, lemon zest, salt and pepper and spread the bread slices with this dressing. Layer the vegetable tarts alternately with bread slices and dressing. In the meantime, put the sour cream, mayonnaise and salad cream in a bowl and stir until creamy. Place the sour cream mixture in the refrigerator for 30 minutes. Then take it out of the fridge, spread it over the cake and garnish with the remaining vegetables. Serve the vegetable tart cold.
Prepare and garnish low carb vegetable cake for your birthday
Colorful and low carb: the next salad cake has a lot to offer. Here are the necessary ingredients for the layered salad at a glance:
- 200 g leaf lettuce
- 200 ml Salatcreme
- 50 g red cabbage, chopped into small pieces
- 3 peppers: orange, yellow and green, diced
- Zucchini, grilled and cut into strips
- Sprouts of your choice
- 1 medium avocado, pureed
- 5 radishes, chopped small
- 1/2 handful of almonds
- 4-5 florets of cauliflower
- 2 medium tomatoes, sliced
- 2 large carrots
- 1/4 stalk of celery, chopped
- On request: vegan crackers
- If desired: canned corn
- 1 cucumber, sliced
- Greek cheese, grated
Ingredients for the “Avocado Glaze”:
- 1 avocado, pureed
- 50 g smoked tofu, diced
- Greek cheese, grated
- pinch of salt
This is how the vegetable tart is prepared: Remove the outer leaves from the lettuce, wash thoroughly under running water and pat dry on kitchen paper. Line a rectangular springform pan with the lettuce leaves, spread a layer of salad cream on top and sprinkle with Greek cheese. Place vegan crackers on top and press down with your fingers. Then layer the avocado, red cabbage, sprouts, peppers, Greek cheese, crackers, cucumber, radishes, tomatoes, cauliflower, Greek cheese, crackers, zucchini and carrots in that order. Spread the remaining salad cream and the pureed avocado over it and chill the cake for 2 hours. Shortly before serving, remove the cake from the springform pan and garnish with almonds. Of course, you can vary the recipe as you like and choose seasonal vegetables.
