1. Pull out pack of frozen puff pastry sheets and divide into 5 sheets when defrosted and return other 5 sheets when defrosted and return other 5 sheets of puff pastry back in the freezer ready for next time
2. Preheat oven to 175C
3. Pull out cream cheese from refrigerator and cut into 4 pieces and leave at room temperature till soft
4. Cut aroumd a plate the desired size of cake with a sharp knife to form a circle and place on greased trays with just a sprinkle of water on the tray to make steam to help make the puff pastry rise due to the water steam. 
5. Make and bake 5 circles till golden brown (about 10 minutes) and allow to cool completely before making cake
6. Prepare ingredients for cake while waiting for circles to cool (steps 7 to 28)
7. Bake flaked almonds on trays in oven at 175C till golden brown. CAUTION: Watch carefully as flaked almonds burn very quickly.
8. Allow flaked almonds to cool down to room temperature before using
9. Chop chives very finely with a knife. Note: Food processor won't be able to cut them evenly.
10. Wash Raspberries very carefully and dry carefully on absorbent paper
11. Grate Lemon Rind very carefully making sure to leave the pith (white part) on the Lemon and not in the Rind. (The zest of the lemon is the yellow outer part only, no white). The white part tends to make the end product bitter.
12. Squeese the lemon removing pips and add to the freshly grated lemon rind
13. Squeeze the Capers till dry and chop very finely and place on absorbent paper to dry further
14. Always start with the Lemon Cream Cheese to save on washing food processor bowl after each step
15. Puree 250 grams of Cream Cheese with the Lemon Rind / Juice mix till smooth with no lumps.
16. Season with salt and pepper
17. Remove from food processor and put aside in a small bowl
18. Puree 250 grams of Cream Cheese with the Chives and mix till smooth with no lumps.
19. Season with salt and pepper
20. Remove from food processor and put aside in a small bowl
21. Puree 250 grams of Cream Cheese with the Capers and mix till smooth with no lumps.
22. Season with salt and pepper
23. Remove from food processor and put aside in a small bowl
24. Wash the Food Processor bowl out before making the Raspberry Cream Cheese. 
25. Puree Cream Cheese first till soft and lump free
26. Slowly add 1 Raspberry at a time till mixture is a nice pink colour.
27. Season to taste
28. Wait until all parts above are cold. 
29. Select the 2 best pieces of puff pastry circles. These will form the top and bottom of your cake
30. Using a plate as your base, place 1 hand picked puff pastry circle on this plate and using  2/3 rds of your caper mix and your palette knife, place caper mixture onto puff pastry evenly till about 8-9 mm thick
31. Place smoked salmon evenly on top of this caper layer with any brown salmon flesh on the inside of the cake and not pointing to the outside edges
32. Add another smear of caper cream on top of the Salmon. This will keep the cake together when cutting and serving.
33. Place next puff pastry circle on top of this and gently and evenly push the puff pastry circle down
34. Using  2/3 rds of your Lemon Cream Cheese mixture and your palette knife, place Lemon Cream Cheese mixture onto puff pastry evenly till about 8-9 mm thick
35. Place smoked salmon evenly on top of this Lemon Cream Cheese layer with any brown salmon flesh on the inside of the cake and not pointing to the outside edges
36. Add another smear of Lemon Cream Cheese mixture on top of the Salmon. 
37. Place next puff pastry circle on top of this and gently and evenly push the puff pastry circle down
38. Using  2/3 rds of your Raspberry Cream Cheese mixture and your palette knife, place Raspberry Cream Cheese mixture onto puff pastry evenly till about 8-9 mm thick
39. Place smoked salmon evenly on top of this Raspberry Cream Cheese layer with any brown salmon flesh on the inside of the cake and not pointing to the outside edges
40. Add another smear of Raspberry Cream Cheese mixture on top of the Salmon.
41. Place next puff pastry circle on top of this and gently and evenly push the puff pastry circle down
42. Using 2/3 rds of your Chive Cream Cheese mixture and your palette knife, place Chive Cream Cheese mixture onto puff pastry evenly till about 8-9 mm thick
43. Place smoked salmon evenly on top of this Chive Cream Cheese layer with any brown salmon flesh on the inside of the cake and not pointing to the outside edges
44. Add another smear of Chive Cream Cheese mixture on top of the Salmon.
45. Place puff pastry circle selected for the top earlier on top of this and gently and evenly push the puff pastry circle down
46. Fill in the gaps on the sides of your cake with the Chive Cheese mixture with your palette knife as you would decorating a cake till the sides are level with the top
47. Holding cake carefully on hand, place and push a handful of flaked Almonds on the side and fill in all the sides of the cake with an even covering of the baked Almond flakes. This is done best with a larger plate underneath to catch falling Almond flakes.
48. Using remaining Lemon Cream Cheese mixture, top cake with this mixture and place final layer of Smoked Salmon on top of cake
49. Fill piping bag with remaining Raspberry cream cheese and pipe 12 small rosettes on the edge of the cake. This is done to give a guide while cutting.
50. Channel lemon and cut into small moons length ways and then cut into 12 perfect slices.
51. Place on each of the Rosette with a small sprig of Dill
52. Optional: Glaze with Gelatin using the spray bottle
53. Wrap cake carefully in glad wrap and store in refrigerator for 24 hours

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

Security Code:

Please enter the security code:

Please enter a valid captcha code.

Submit