Smörgåstårta - Sandwich Cake

1 Archer Farms Round Artisan Pane Italian Loaf


Filling:
8 oz. Columbus dry salame
1/2 c. mayonnaise
1/2 c. heavy whipping cream
Combine ingredients in a food processor

Icing:
8 oz. cream cheese, room temperature
4 oz. President goat cheese
8 oz. sour cream
1/4 c. loosely packed Italian parsley
1 tsp. salt
1/2 tsp. pepper
Combine ingredients in a food processor

Grey Poupon Creamy Dijon
1 cucumber - cut 1" off ends (will use for garnish) & the rest halved vertically and sliced lengthwise 1/8" slices, like wide matchsticks
1/2 c shaved Parmesan
8 oz. Archer Farms Sliced Honey Ham
1/2 c. loosely packed Italian parsley
7 oz. package Archer Farms sliced Black Angus Roast Beef
10 Romaine leaves
2 hard-boiled eggs
Archer Farms smoked paprika


Slice top off loaf so that the top edge is almost even to the bottom edge.  Divide the remaining loaf into four slices, cutting it horizontally.  Using an offset spatula, place a dab of savory icing onto a cake round and place bottom layer on top of it to secure the Smörgåstårta.  This will allow you to place it on any surface and cut it without ruining what it is placed onto.

Spread 1/3 salami filling on top of first layer (actual bottom of loaf) and top with cucumber slices, trimming pieces to fit sandwich shape so there is no overhang.  Top with Parmesan.  Butter bottom of next loaf layer with creamy Dijon and press on top of cucumber layer.

Spread 1/3 salami filling on top of second layer and top with honey ham slices.  Do not unfold the layers and place them flat - create some visual interest by crumpling the slices so when the sandwich is cut you see some depth to it.  Top with sprigs of parsley.  Buttom bottom of next loaf layer with creamy Dijon and press on top of ham layer.

Spread last 1/3 salami filling on top of third layer and top with roast beef, again remembering to be thoughtful about how you place it making sure there is no overhang.  Place two romaine leaves over the beef, snapping ends off to fit.  Butter bottom of top loaf layer with creamy Dijon and place on top.

Using an offset spatula, ice top and edges of sandwich cake with savory icing.  Using a knife, shred remaining Romaine leaves into a medium size and pat onto edge of Smörgåstårta, placing some up over the edge and onto top.  I take two or three sheets of plastic wrap and wrap them around the Smörgåstårta, pressing the shredded lettuce into the icing.

Last, I slice the cucumber edges to get 6 slices of cucumber and cut my hard-boiled eggs to get six slices.  I layer the eggs and cucumber around the perimeter of the lettuce edge on top, alternating them.  I place an end of one of the eggs into the middle, then lightly sprinkle smoked paprika over the top.  I place a sheet of plastic wrap over the top and gently press down.

Place Smörgåstårta into the refrigerator and allow to chill for at least six hours.  Cut and serve immediately out of the refrigerator.