Vegan Smörgåstårta (Swedish Sandwich Cake)


500 g rye bread or your favorite bread sliced thinly
140 g fresh beetroot shredded
100 g raw sunflower seeds
1/2 cup filtered water
1 ripe avocado
1/4 cup pickled cucumber
1/4 cup pickled capers
1 red onion finely diced
1 cucumber
1/2 bunch fresh dill
1 tsp seaweed blend
Juice of 1 lemon
1 tsp apple cider vinegar
Salt and pepper to taste

First, make the sunflower seed cream filling first. Soak your sunflower seeds in warm water for 20 minutes. Then strain, transfer to your blender. Add the 1/2 cup filtered water, garlic, lemon juice and salt. Mix well. Taste and adjust the salt and pepper if needed. Refrigerate the cream while you prepare the other components.

Peel your beet and shred thinly. Place in a bowl. Chop the capers, pickled cucumber and red onion finely. Set aside 2 tbsp red onion to use as topping later. Transfer the rest to the bowl, stir well with shredded beets.
Remove the sunflower seed cream from the refrigerator, pour the half of the cream over the beet mixture. Combine well. Refrigerate the other half of the cream again to use as a frosting later.

Prepare your garnishes. Slice your cucumber using a mandoline slicer to make long ribbons. Place in a towel until absorbs the water content. Wash and dry your dill.

To layer the cake you will need 3 or 4 large layer of your sandwich. Place a slice on the serving board. Slice your avocado and lay on the bread. Squeeze some fresh lemon juice and sprinkle some salt. Place another bread slice top to avocado filling. Spread the beet sunflower cream mixture over the slice.
Place another bread slice and add the leftovers from your ingredients such as cucumber parts or beet mixture. Finish off with the last slice of bread to create a lid.
Remove the sunflower seed cream from the refrigerator. Spread over the sandwich cake. Make sure the edges of the bread meet and touch. Once all sides of the cake is covered with the cream you can decorate how you like
Place an avocado and rolled cucumber rose onto the bread. Sprinkle some dill and diced red onion, leftovers from the beet filling if you have. Refrigerate and slice before eating, enjoy!