Smorgastarta - layered sandwich in Swedish style | Swedish sandwich layer cake | Whole wheat bread layered with chicken and cucumber and coated with hung curd

This cake resembles that of a sweet pastry ,but confusing right ?what are the carrots and boiled eggs  doing on a cake ?Halt...pause a minute ,before you let your imaginations go wild let me give a brief intro .This is a  Swedish layered sandwich -SMORGASTARTA  . You can call it a savoury cake. 

A whole wheat bread baked from scratch and  layered with chicken ,hung curd  ,grated cucumber and frosted with hung curd .A healthier and easy option for breakfast or brunch .One of the easiest make ahead delicacy  on the party menu.A surprise break fast or brunch on a lazy holiday .Prepare it a day ahead and store it in the fridge ,enjoy the next day as a brunch with your family .So cool isn't it ?

Off to the way I made it ...

 Smorgastarta - layered sandwich in Swedish style

Baking time : 30 - 40 mints
Preparation time :30 mints
Recipe for bread : Here
Adapted from : Here

INGREDIENTS:

FOR BREAD

• 3 cups whole wheat flour ( atta)
• 1 tsp yeast 
• 2 tbsp sugar
• 1 tsp salt 
• 1/4 cup oil 
• 2 cups water ( or as needed ) 

FOR FROSTING / LAYERING 

• 2 cups hung curd 
• 2- 3 tbsp chilly mayo 
• 1 1/2 cup shredded chicken 
• 2 cups grated cucumber 
• salt as needed 
•  carrots for garnish 
• Boiled eggs for garnish 

Method 

• Mix all the ingredients listed under bread except flour and stir it till the sugar dissolves .

• Take the flour in a large bowl or  box ,so that there is enough room for fermentation. 

• Add the liquid to the flour and mix it well ,no need to knead . 

• Now the dough is ready ,it will be a bit sticky but don't worry .close the lid and store it in a  warm place over night .

• In the morning grease and dust a 8 '' inch cake tin .
• Add the dough to it and allow it to rise for 1 hour ( second rise ).
• Bake in a preheated oven at 180 c for 30 - 40 mints or until it is brown colour .
• Remove the bread from the oven and allow it to cool in the tin for 1/2 an hour .
• Remove from the tin and allow it to cool completely to room temparature on a wire rack .
• Now its ready to be frosted or layered .

• Slice the bread with a serrated knife into 3 layers.

• Whip  hung curd to a smooth consistency add chili mayo and  divide into 2 parts one for the layers and other for the outer covering .

• To 1 part hung curd add the shredded chicken  and salt as needed.
• Grate the cucumber and squeeze the water with your hands .
• Place a slice of bread on a plate, moist  it with water (optional ),spread the chicken mixture on it and top with grated cucumber.   

• Place the next slice on it and follow the above steps .
• Cover it with the last slice .

• Now spread the hung curd mixture to cover the cake / bread .

• Now its ready for the garnish or decorations .

• Take grated cucumber and stick it to the sides as shown in the pic .

• Its ready to be devoured .if you like chilled sandwiches ,place it in  the fridge for an hour or two 

TIPS

• You can even  go for a store brought round bread too . 
• I have added chilly mayo ,but you can go with ketchup ,mustard sauce or even green  chutney too.