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