Beetroot and Green Pea Sandwich Cake

I made this sandwich cake for my Harry Potter birthday party. I'm still so thrilled about that party and want to arrange it again (luckily I kept all the props). Who's in? This time of year would be perfect for it. Send the invitations by owl post, put some lights up on the ceiling, house crests on the walls, hang some keys with wings, make Potter-ish dishes, like this Professor Sprout's Sandwich Cake (other ideas could be Herbology Crudités, Golden Snitch Truffles, Cockroach Clusters and Dragon Eggs).

I love the colours and fresh flavours of this cake, it's truly a totally different version of the usually heavily mayonnaise based sandwich cakes I grew up with. (Sandwich cakes were very popular in Finland in 1980s and 1990s). It's vegetarian and because of all the beans and peas in the filling, it's very nutricious. Feel free to sample with breads of different texture: you could even try three different ones. This time I used white toast for the upper and lower layers and Finnish sweet, malted rye bread (called "archipelago bread").

Btw, if you're into Harry Potter, you should check this out. It explains in which house you belong to according to your Meyer Briggs personality type. (I ended up being a pure Slytherin as I'm ISTJ!) First you have to make Meyer Briggs test, though, if you don't know your four-letter-combination yet.

Professor Sprout's Beetroot and Green Pea Sandwich Cake

8 slices white toast, crust cut off
4 slices dark bread (archipelago bread or whole wheat toast), crust cut off
100 ml vegetable broth

Green pea paste
100 g white beans
100 g green peas, thawed
100 g broccoli
1-2 tsp wasabi paste
3-4 Tbsp vegetable oil
2 Tbsp crème fraîche
fresh herbs: dill or basil (a handful or according to taste)
salt

Beetroot paste
100 g white beans
200 g cooked beetroot
50 g lingonberries
3 Tbsp vegetable oil
2 Tbsp crème fraîche
salt

Topping:
100 g cream cheese
50 g creme fraiche
the zest and juice from 1 lime
salt, white pepper

edible flowers and sprouts, to decorate

Pea paste: Steam broccoli for 2 minutes. Drain immediately and pour over cold water to cool them (that way their green colour stays nice). Drain and dry properly by squeezing gently. Mix all ingredients even in a blender. Adjust the flavours according to taste.

Beetroot paste: Blend all ingredients even in a blender. Adjust the flavours according to taste.

Topping: Stir cream cheese, creme fraiche and the lime zest and juice together. Season with salt and pepper.

Assembly: Arrange four slices of white toast on a big cling film sheet. Moisten them slightly with vegetable broth. Spread beetroot paste on them. Repeat with four slices of dark bread, moisten them with vegetable broth and spread a layer of pea paste. Finish with a layer of white toast moistened with vegetable broth. Wrap the cling film tightly over the cake and leave the cake in fridge for 2-3 hours.

Arrange the cake on a serving dish and spread the topping on it. Decorate with edible flowers and sprouts.

*The amount of the fillings are quite generous, so you might not need it all to fill your cake (depends on the size of the bread slices, too).

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