Smörgåstårta (Swedish Sandwich Cake)

Step 1

Peel the hard-boiled eggs and lay them on a cutting board with the pointed end facing down. Slice straight down through each egg into thin discs about 1/8-inch thick, then set aside in a small bowl.

Step 2

Hold the cucumber on the cutting board lengthwise and use a vegetable peeler to slice thin ribbons from top to bottom until you've peeled the entire cucumber, then lay the ribbons on a clean dish towel.

Step 3

Chop the fresh dill until the pieces are smaller than a grain of rice, then add it to the mayonnaise in a small bowl and stir until evenly mixed.

Step 4

Lay the first bread slice flat on a clean, dry plate or small cutting board. Spread 2 tablespoons of the dill mayonnaise in a thin, even layer across the top surface using a butter knife.

Step 5

Lay ham slices flat on the mayonnaise layer, overlapping them slightly until the bread is covered, then place a second bread slice directly on top, pressing gently to secure it.

Step 6

Spread 2 tablespoons of dill mayonnaise on the second bread slice, then arrange shrimp across the top in a single layer until the bread surface is mostly covered.

Step 7

Place the third bread slice on top and press gently. Spread 2 tablespoons of dill mayonnaise on this slice, then arrange the egg slices in overlapping rows to cover the surface.

Step 8

Place the fourth and final bread slice on top, pressing gently. Spread the remaining mayonnaise in a thin layer across the top, then arrange cucumber ribbons in rows across the entire top surface.

Step 9

Using a sharp serrated bread knife, cut the sandwich cake in half diagonally from corner to corner, then cut each triangle in half again to make four equal triangular pieces.

Step 10

Transfer each piece to a plate, arranging so the colorful layers face upward, and serve immediately while the bread is still soft.