Cocktail Birthday Cake
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
40
Spice
43
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
Butter (softened)1.5 tbsps
Prepared Mustard450 g
Salami (thinly sliced)1.5 tsps
Curry Powder130 g
Toasted AlmondDirections:
1
In a small bowl, mix the butter and mustard
2
Remove crusts from the bread slices
3
On a small cookie sheet, arrange 4 rye slices to form a square
4
Spread slices with a layer of mustard butter
5
Top with 4 slices of boiled ham
6
Top the boiled ham with four slices of white bread arranged in a square
7
Spread with mustard butter
8
Top with 4 slices of cooked ham
9
Top the cooked ham with four slices of rye bread arranged in a square
10
Spread with mustard butter
11
Top with 4 slices of salami
12
Repeat until 8 alternating layers have been created
13
Trim overhanging meat
14
Place a small cookie sheet on top of the layers
15
Weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake
16
Continue flattening and refrigerate a minimum of 5 hours
17
Frost the chilled cake on all sides with cream cheese and curry powder
18
Decorate with almonds
19
Refrigerate until serving
20
To serve, cut into quarters, then six cubes per quarter resulting in 24 pieces