This cheerful holiday cake was originally created for the April 2019 issue of Pere ja Kodu magazine. I remember that after the magazine came out, I made the same cake live on the Terevisioon morning show — and later, in the makeup room, the entire cake mysteriously disappeared into the hands (and mouths) of hosts and camera crew alike. Only the sound of satisfied murmurs could be heard after the last empty plate. And honestly, it’s hard to go wrong with a creamy smoked fish sandwich cake. Simply delicious. Those cute little egg chicks were also a huge hit! So easy to make — and so irresistibly adorable. Definitely a favourite among kids, but truth be told, every adult in the room melted looking at them too.
Now, this well-kept secret recipe is finally on the blog, so have fun creating — and even more fun enjoying — in your own kitchen! And if you share your sandwich cakes or little egg chicks on Instagram, don’t forget to tag me — it’ll make my holidays even brighter.
Smoked Fish Sandwich Cake
Ingredients
Sponge:
Filling:
Additionally:
Preparation
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To make the sponge, separate egg yolks from whites. Puree spinach and egg yolks with an immersion blender until smooth. Whisk egg whites until stiff, then gently fold in the green yolk mixture. In a separate bowl, mix the dry ingredients and sift them into the batter, folding carefully. Pour the batter into a 26 cm cake tin and bake at 180°C for 17–18 minutes. Remove from the oven and let cool, then cut the cooled sponge into three layers.
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For the filling, remove the bones from the smoked fish and flake it into smaller pieces. Place in a bowl. Mash the peeled boiled eggs with a fork and chop the green onions, adding them to the bowl as well. Pour in sour cream, mayonnaise, and mustard, season with salt and pepper, and mix thoroughly. Add fresh chopped dill if desired.
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Place one layer of sponge on a serving dish, moisten with stock, and spread a layer of fish filling on top. Cover with the second sponge layer and more filling. Add the final layer and coat the top with natural cream cheese. For the sides, mix the remaining cream cheese with plain yogurt and spread evenly around the cake. Refrigerate for 3–4 hours before serving.
Note
Yellow Quail Egg Chicks:
Soak peeled boiled quail eggs in a curry-water mixture for 15–20 minutes. Remove once they’ve turned a lovely yellow hue, then make the eyes using peppercorns. For the beak, cut a tiny slice from a raw carrot. Create a cute grassy nest for the chicks with sprouts.
