Caviar cake makes a stunning appetizer at your next party

January 9, 2020Lauren Windle

Looks pretty amazing, doesn’t it? The staff at Jacquie’s Gourmet Catering confirms that this dish gets a lot of attention at every party it’s served. It’s definitely a focal point.

Although it takes some advance preparation time, it’s not a hard appetizer to make – even for inexperienced chefs. It’s a relatively easy yet sensational hor's d'oeuvre to put in the center of your bar or table for cocktail parties. Huge wow factor!

To make your Caviar Cake, you’ll need a spring form pan, and at least two hours ahead of your party (preferably overnight) to refrigerate the finished cake.


  • 3 Tbsp. mayonnaise
  • 1 t. fresh thyme
  • ½ t salt
  • ½ t fresh ground pepper
  • 6 hard-boiled eggs chopped
  • 1-1/2 cups chopped shallots
  • 8 oz. cream cheese at room temp
  • 2/3 cup sour cream
  • 2 (4 oz.) jars black (and/or red) lumpfish caviar

Crackers, thinly sliced baguette, or endive cups as accompaniments.

To prepare

In a small bowl or food processor, mix together the mayonnaise and the diced hard-boiled eggs. Add salt & pepper. Spread the mixture over the bottom of an 8-inch spring form pan, and set aside.

Puree the shallots, cream cheese, sour cream, and thyme until smooth. Spread this layer over the egg base.

Cover with plastic wrap and chill for at least 2 hours, but preferably overnight, until firm.

When ready to serve, rinse caviar in a fine mesh strainer with cold water, drain on paper towel and pat dry and set aside.

Removing the chilled cake from the refrigerator, run a knife around the outside of the chilled pan. Using a frosting knife, spread the caviar in a circle on top of the cake, beginning at the center. Add a second type/color of caviar for a more appealing look.

Carefully remove the sides of the spring form pan. Place the Caviar cake along with bottom of the pan onto a serving plate.

Serve chilled. Garnish with edible flowers, rose cut radishes, dill or parsley sprigs, and serve with crackers or thin sliced French bread.

This appetizer pairs very well with dry white wine, prosecco, champagne or any type of martini. Cheers!

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