Luxurious Seafood Cake

Meet summer's new favourite on the buffet table! This luxurious seafood cake is a real Swedish summer classic in a modern, gluten-free version. By drying our fibre-rich da Carla Superbröd in the oven, the base gets a fantastic crunch. The filling is made protein-rich with quark and cream cheese, and topped with a generous amount of fresh seafood. The secret flavour hero is da Carla Näringsjäst, which gives a deep, full-bodied umami character.

ingredients

base:

• 1 paket (350 g) da Carla Superbröd
• 50 g butter

filling:

• approx. 300 g prawns (What's left over when you peel 1 kg whole prawns)
• 170 g crayfish tails
• 250 g quark
• 200 g cream cheese
• approx. 3 msk fresh horseradish, grated
• 4 msk da Carla Näringsjäst Lök
• Almost 1 whole pot fresh dill (finely chopped, save the rest for garnish)
• Almost 1 whole pot fresh chives (finely chopped, save the rest for garnish)
• Salt and black pepper to taste

garnish suggestion:

• Finely chopped red onion, seaweed caviar/lumpfish roe, pea shoots, thin slices of radish, lemon slices as well as reserved dill and chives.

Here's how

• Set the oven to 150 °C.
• Our Superbröd is naturally very moist and delicious. To get the perfect cake base, we need to bake out a bit of the moisture. Break up the slices of the ready-baked bread or cut them into smaller pieces and spread them out on a baking tray lined with baking paper.
• Dry the bread pieces in the oven for 15–20 minutes until they've dried out properly.
• Meanwhile, melt the butter.
• Put the warm, dried bread pieces in a food processor together with the melted butter and blend into an even, crumbly mass.
• Press the crumbs firmly into the bottom of a round tin with a removable rim (20–24 cm in diameter, preferably with baking paper on the bottom).
• Place the tin in the fridge for about 40 minutes so the base cools completely and becomes really firm.
• While the base sets, prepare the filling. Stir together quark, cream cheese, horseradish and 4 tablespoons of da Carla Näringsjäst Lök in a bowl. The Näringsjäst gives a fantastic, full onion flavour and a depth that lifts the seafood.
• Fold in the seafood along with the finely chopped dill and chives. Season to taste with salt and black pepper
• When the base is completely cool and has "set" in the fridge, carefully spread the seafood filling over it in an even layer.
• Let the cake stand in the fridge for at least 4 hours, or ideally overnight so it becomes really firm and the flavours have time to properly marry
• Before serving, carefully release the tin's rim, using a knife if needed if the filling has stuck to the tin.
• Top the cake beautifully with the reserved prawns, finely chopped red onion, crispy pea shoots, thin slices of radish, caviar, lemon and fresh dill and chives