Recipe by Marie Nixon
This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc.
Top Review by Sherri35
Well I had some trouble with this recipe. I followed the instructions exactly and made no changes to the ingredients, but this did not turn out for me. As I put the preserves on, I tried to leave a border as instructed, but the preserves spread and covered the whole cream cheese layer. I didn't even use the full 2/3 cup preserves because I couldn't. Each layer of preserves spread, but I went on and covered each layer with the cream cheese, enclosed it in the saran wrap and refrigerated it. When I unmolded it onto my serving plate a couple hours later, the layers all slid apart and it looked a complete mess. I made it for a brunch for friends, and they were kind enough to say that it looked beautiful, but it was very, very messy. I don't know what could have gone wrong because I did follow the instructions. However, on the bright side, it tasted wonderful and we all enjoyed it. I served it with plain bagels, croissants, homemade blueberry muffins and banana bread.
- 32 ounces cream cheese, softened
- 3⁄4 cup wildflower honey or 3⁄4 cup other medium colored honey
- 2⁄3 cup raspberry preserves or 2⁄3 cup strawberry preserves
- 2⁄3 cup apricot preserves
- 2⁄3 cup blackberry preserves or 2⁄3 cup plum preserves
- toasted slivered almonds or fresh edible flower, for garnish
Directions See How It's Made
- Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
- In a food processor or blender, combine the cream cheese and honey until smooth.
- Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
- Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
- Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
- Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
- Smooth on the remaining 8 ounces of cream cheese.
- Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
- When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
- Unwrap it carefully, and garnish the top with the almonds or edible flowers.