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Saturday, July 30, 2016

cocktail birthday cake

Ingredients

  • Servings: 24
  • 1 1/2 cups butter, softened
  • 1 1/2 tablespoons prepared mustard
  • 16 slices rye bread
  • 1/2 pound boiled ham, thinly sliced
  • 16 slices white bread
  • 1/2 pound cooked ham, thinly sliced
  • 1/2 pound salami, thinly sliced
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 teaspoons curry powder
  • 4 1/2 ounces toasted almonds

Recipe

    Preparation Time: 20 mins Ready Time: 5 hrs 20 mins

  • in a small bowl, mix the butter and mustard.
  • remove crusts from the bread slices. on a small cookie sheet, arrange 4 rye slices to form a square. spread slices with a layer of mustard butter. top with 4 slices of boiled ham. top the boiled ham with four slices of white bread arranged in a square. spread with mustard butter. top with 4 slices of cooked ham. top the cooked ham with four slices of rye bread arranged in a square. spread with mustard butter. top with 4 slices of salami. repeat until 8 alternating layers have been created. trim overhanging meat.
  • place a small cookie sheet on top of the layers. weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. continue flattening and refrigerate a minimum of 5 hours.
  • frost the chilled cake on all sides with cream cheese and curry powder. decorate with almonds. refrigerate until serving.
  • to serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

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