Caviar Cake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

caviar

💰Cheaper: fish roe

Fish roe is a more affordable alternative with similar flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt provides a similar tangy flavor.

mayonnaise

🥗Healthier: avocado

💰Cheaper: Greek yogurt

Greek yogurt is a lighter alternative.

Rub the inside of a 4 1⁄2 inch springform pan with vegetable oil.

Cut a piece of parchment paper to size and place it on the bottom of the pan.

Cut 3 hard boiled eggs into quarters and place them in a food processor.

Add 1/4 teaspoon black pepper and salt to the food processor.

Add 1 tablespoon mayonnaise to the food processor.

Process until the egg mixture is blended to a smooth consistency.

Spoon the egg mixture into the bottom of the springform pan, filling it to about half full.

Use a damp teaspoon to smooth the egg layer.

Clean the edges of the pan with a damp paper towel to remove any egg residue.

In a bowl, mix 1/3 teaspoon unflavored gelatin with 2 tablespoons of very hot water until dissolved.

Add 1 shallot, 3 ounces softened cream cheese, and fresh thyme to the food processor.

Pour the dissolved gelatin mixture into the food processor and blend until smooth.

Pour the second layer over the first layer in the springform pan, smoothing it evenly.

Clean the edges of the pan again with a damp paper towel.

Cover the pan with aluminum foil and refrigerate overnight to let the gelatin set.

After refrigerating, run a knife around the edge of the cake to loosen it from the pan.

Loosen the springform slightly and close it again to prepare for the third layer.

Rinse the whitefish caviar in a strainer until the juices run clear.

Spoon the rinsed caviar carefully onto the top of the cake, smoothing it to the edges.

Release the springform ring and gently slide it off the cake.

Place the cake on a serving plate and top with an edible flower in the center.

Arrange crackers around the edge of the cake for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens