This is the first Savory Cake I made and I had so much fun assembling and decorating it! We love smoked salmon and cream cheese so I decided to use these as the main ingredients for this savory cake. If you’re not into cakes, you can find some other delicious appetizer recipes on my website with these ingredients.
The ‘cake’ layers are made out of puff pastry and I used two fillings – one with cream cheese with chives and the second one with avocado. The frosting is made of cream cheese as well.
The cute wreath on top is made out of hummus, green onions, cherry tomatoes and a bit of pepper for the bow. It makes for a great dip before digging fully into the cake.
Ingredients
Cake Layers:
- 1 kg puff pastry, rolled sheet
- 1 Tbsp melted butter
- parchment paper
Avocado Filling:
- 1 large avocado
- juice from 1/2 a lemon
- 2 Tbsp Dijon mustard
- 3-4 Tbsp olive oil
Cream Cheese & Smoked Salmon Filling:
- 350 g whipped Philadelphia cream cheese with chives
- 2 Tbsp sour cream
- 250 g smoked salmon slices
Cream Cheese Frosting:
- 800 g Philadelphia cream cheese
- 250 g sour cream
Wreath Decoration:
- 200 g hummus
- Green leaves from a bunch of green onions, finely chopped
- 8-10 cherry tomatoes
- 1 red pepper slice
Christmas Trees
- sticks (Croco or other brand)
- green food colouring
- piping tip #32 from Wilton
- a few tablespoons of leftover cream cheese frosting
You will also need a few piping bags.
Directions
Making the Cake
Preheat the oven to 350ºF (175ºC).
Use a 7’’ inch round pan or parchment paper to mark 7’’ circles on the rolled puff pastry sheet. Cut four circles with a sharp knife.
Place the puff pastry sheets in a pan lined with parchment paper. Brush them with melted butter. Pierce some holes in them with a fork to allow the steam to escape while they’re baking.
Bake the puff pastry sheets for 40-45 minutes. Let them cool off.
Making the Avocado Filling
Slice the avocado lengthwise and remove the pit.
Scoop out the avocado flesh with a spoon. Then, add the lemon juice over the avocado and mash it using a blender. Add the mustard and mix it well with the blender. Add the oil one tablespoon at a time while blending everything together.
Cream Cheese Filling and Frosting
For the filling, mix two tablespoons of sour cream with the whipped Philadelphia cream cheese with chives.
For the frosting, mix the Philadelphia cream cheese with the sour cream. It should have a nice piping consistency.
Assembling and Decorating the Savory Cake
This video tutorial will show you how to assemble and decorate the cake.
Assembling the Cake
Place the fillings in piping bags. You can also just spread them with a spatula but I find it easier to pipe them on the pastry sheets.
Spread a bit of cream cheese on a cake board or serving platter. Place the first pastry sheet.
Pipe half of the the cream cheese with chives filling. Place half of the smoked salmon slices on top.
Place the second pastry sheet. Pipe the avocado filling.
Place the third pastry sheet. Pipe the remaining cream cheeses with chives filling. Place the remaining smoked salmon slices.
Lastly, place the last pastry sheet on top.
Frosting and Decorating the Cake
Save a few tablespoons of cream cheese frosting. Place the rest of the frosting in a piping bag and pipe about half of it around and on top of the cake. Spread it with a spatula and smooth it out. Refrigerate the cake for 30 minutes.
Apply another layer of frosting and smooth it out using a spatula. On top, try to apply a very thin layer of cream cheese as you will have a layer of hummus as well which is used to make the wreath.
Firstly, to make the Christmas trees on the side of the cake, colour the frosting you saved with green food colouring. Place it in a piping bag fitted with tip #32.
The Croco sticks will become the Christmas tree trunks. Place a stick on the side of the cake. Pipe the pine tree branches as shown below.
Secondly, to make the Christmas wreath, place the hummus in a piping bag and pipe a round circle on top of the cake.
Use a sharp knife to cut a bow out of the red pepper slices. Use a bow cookie cutter to cut the bow if you have one, that will be much easier than using a knife.
Place the chopped green onions on top of the hummus. Place the cherry tomatoes on top and the pepper bow.
You can eat the frosting and the hummus topping on the cake as a dip. Place a bowl with chips in the middle of the wreath and let everyone enjoy it!
Then slice the cake with a serrated knife.
