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Caviar Cake

This lovely appetizer is simply delicious. Layers of egg salad, herbs, shallots, sour cream and salty caviar make an addictive spread for crackers or toast points. Barbara usually makes three at a time for entertaining friends and family -- they're just that popular -- and that easy. INGREDIENTS 1 tbsp vegetable oil to grease pan 3 hard-boiled eggs ¼ tsp ground pepper ¼ tsp salt 1 tbsp mayonnaise 1 tbsp chopped shallots ¼ cup sour cream 3 oz cream cheese 1 tsp chopped fresh thyme ⅓ tsp unflavored gelatin + 2 tbsp hot water 2 oz black caviar, rinsed & strained edible flower garnish (optional) Special Equipment 4½" springform pan parchment paper food processor fine mesh strainer HOW-TO Grease the bottom and sides of a 4½" springform pan with vegetable oil Line the bottom of the pan with a round of parchment paper to fit Put hard-boiled eggs, salt, pepper and mayonnaise in a food processor. Process until eggs are smooth. Spread on the bottom of the spring form pan In a clean food processor, puree the shallots, cream cheese, sour cream, thyme, and gelatin until smooth. Spread this second layer atop first. Cover with plastic wrap, and chill at least a few hours, but preferably overnight, until firm Rinse caviar in a small, fine mesh strainer with cold water, until the water runs clear. drain and pat dry, Keep in a paper towel-lined bowl until use Run a knife around the outside of the chilled cake. Spread the caviar on top of the cake, gently with the back of a spoon Carefully remove the ring, and place the cake on a serving plate. Garnish with an edible flower (a single, red edible flower is very dramatic against the black). Serve with crackers or French bread For hard-boiled eggs: Place eggs in a saucepan, filling cold water to 1” above the eggs. Bring to a boil, then remove from heat, and cover, allowing the eggs to sit in the hot water for 18 minutes. Run cold water to stop the cooking process, then refrigerate or shell immediately (the eggs are easier to shell when they are slightly warm!)