Pumpernickel Bread Cake with Greek Cream Cheese and Smoked Salmon

Have you ever tried pumpernickel bread? I have many times, in fact I actually even tried making it myself. Did you know it has cacao and two different types of flour in it? It’s a pretty dense bread that has rich dark color and somewhat of a unique taste. This bread takes me years back to childhood where my all time favorite breakfast meal was a slice of dark warm bread with some salt and butter. Yes, it was as simple as that and I loved it!

Pumpernickel-Bread-with-Greek-Cream-Cheese-Cake

Times have changed and I’ve tried many different kinds of bread, but pumpernickel until this day still tops my list. What I also like about it, is when it’s sold in stores it comes nicely packaged in a perfect rectangular shape and is divided in identical bread slices. This combination makes it ideal to design this type of cake with this bread. Another great discovery that I made is Greek Cream Cheese! I mean our family is not Greek, but we love Greek Everything!:) Greek salads, Greek Yogurts and even “My big fat Greek wedding!” is still one of our family favorite comedy! We tried out this cheese before with few other recipes and now will gladly substitute it for regular cream cheese.   I mean why not? Less calories, more protein and the taste that can compete with number of regular cream cheese brands out there.

This layered “cake” design was inspired by my fellow Flavor Shades chef – Dina!   She created another amazing dish using a similar cake concept with slightly different set of ingredients, but also amazingly delicious!  Feel free to visit her chef page and look up her recipe!

P1190227

Servings: Serves 4

Ingredients:

1/2 package of Greek Cream Cheese
1/4 of Fresh Purple Onion
1/4 cup of Fresh Watercress
1/2 cup of Parsley
1 Package of Pumpernickel Bread (about 8 thin slices)
1 Medium Cucumber
1/2 Cup of diced Scallions
8 Slices of Smoked Salmon
 
P1190170
 
 How to make Pumpernickel Bread Cake with Greek Creak Cheese and Smoked Salmon:

1.  Wash your vegetables.  Trim the ends of your cucumber and slice 1/2 of cucumber or the lowest mandoline setting and the other half slightly thicker (about 1.5 mm thick).  You will use the thinner slices to add to layers inside the cake and thicker slices to decorate when cake once it’s complete.  I am using my Cuisinart Mandoline Slicer, here is a link for those who are interested to look into it and it’s also listed in our shop under food preparation gadgets category, for your convenience.

P1190171

2. Peel the top layer and slice 1/4 of your purple onion, previously cutting it in half. Also use the lowest setting on your slicer, so it comes out paper thin. This type of cutting technique will also help you decorate your cake at the end of the recipe, because you can peel the layers and make it look like flower petals.

P1190175

3. Now, chop some watercrest, scallions and parsley. You will end up with few different green piles. Mix a little bit of watercrest, scallions, purple onion and parsley together in a small pile (about 1/3 of a cup all together) and transfer them into a bowl.  Leave the rest of your piles on your cutting board…you will be using those greens to layer and decorate your cake.

P1190179

4. Add 1/2 of your Greek Cream Cheese package to the bowl together with your mixed greens. Use your immersion blender to mix it up and blend it well. You might have to scoop it out several times and mix it again for it to blend and mix completely. You will see that it will turn nice green color once it’s been mixed up.

 

P1190182

5. You are now ready to layer your cake! Take your smoked salmon and one piece of your Pumpernickel bread. Spread it with your new Greek “Green!:” Cream Cheese, you can be more generous with it then I was on the photographs…since pumpernickel bread is pretty dense adding a little more cream cheese will make it taste even better.

6. Then add more ingredients to your first layer: add your Smoked Salmon first, followed by thin strips of purple onion.

P1190184

7. Then layer your cucumbers and sprinkle it with some scallions. Continue repeating the same process until you built up all your layers.

P1190187

 

P1190189

8. Now you are ready to decorate your cake. I have tried two ways to serve it, posting both versions:) You can choose which one you prefer.

P1190207

9. To decorate just the cake top with this version, you would simply spread your Greek “Green!:)” Cream Cheese on the top layer, then layering your thicker sliced cucumbers in a circle. You would then top with peeled layers of your purple onion to form flower petals, and add few Parsley leafs on the top.

P1190206

10. If you do have more time however, you can use the remainder of your Greek Cream Cheese to smudge it all over your cake almost making it your cake’s “Fondant”. Then you can decorate it with layering your thicker cucumber pieces around it’s perimeter on the side, and decorating it with additional parsley leaves. As for your cake topping, you can add tiny pieces of your smoked salmon, then layering it with purple onion “Petals” and inserting few large watercress leaves in between to add more color to your dish. Finally you can top the middle of your “flower” with either more parsley or some Red Caviar if you have it handy. Enjoy!

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

P1190237

 

Pumpernickel Bread Cake with Greek Cream Cheese and Smoked Salmon
 
Prep time
Total time
 
Pumpernickel Bread Cake with Greek Cream Cheese, Smoked Salmon, Cucumber, Fresh Purple Onions and Herbs.
Author:
Recipe type: Breakfast, Appetizer
Serves: 4
Ingredients
  • ½ package of Greek Cream Cheese
  • ¼ of Fresh Purple Onion
  • ¼ cup of Fresh Watercress
  • ½ cup of Parsley
  • 1 Package of Pumpernickel Bread (about 8 think slices)
  • 1 Medium Cucumber
  • ½ Cup of diced Scallions
  • 8 Slices of Smoked Salmon
Instructions
  1. Wash your vegetables. Trim the ends of your cucumber and slice ½ of cucumber or the lowest mandoline setting and the other half slightly thicker (about 1.5 mm thick).
  2. Peel the top layer and slice ¼ of your purple onion, previously cutting it in half. Also use the lowest setting on your slicer, so it comes out paper thin. This type of cutting technique will also help you decorate your cake at the end of the recipe, because you can peel the layers and make it look like flower petals.
  3. Now, chop some watercrest, scallions and parsley. Mix a little bit of watercrest, scallions, purple onion and parsley together in a small pile (about ⅓ of a cup all together) and transfer them into a medium size bowl or a cup. Leave the rest of your piles on your cutting board...you will be using those greens to layer and decorate your cake.
  4. Add ½ of your Greek Cream Cheese package to the bowl together with your mixed greens. Use your immersion blender to mix it up and blend it well. You might have to scoop it out several times and mix it again for it to blend and mix completely.
  5. You are now ready to layer your cake. Take your smoked salmon and one piece of your Pumpernickel bread. Spread it with your new Greek "Green!:)" Cream Cheese on your bread, be generous!:)
  6. Then add more ingredients to your first layer: add your Smoked Salmon first, followed by thin strips of purple onion.
  7. Then layer your cucumbers and sprinkle it with some scallions. Continue repeating the same process until you built up all your layers.
  8. Now you are ready to decorate your cake. I have tried two ways to serve it, posting both versions:) You can choose which one you prefer.
  9. Version 1: Spread your Greek "Green!:)" Cream Cheese on the top layer, layer your thicker sliced cucumbers in a circle so they are overlapping each other. Then add your peeled layers of your purple onion in the middle to form flower petals, and add few Parsley leafs on the top.
  10. Version 2: Use the remainder of your Greek Cream Cheese to smudge it all over your cake almost making it your cake's "Fondant". Then you can decorate it with layering your thicker cucumber pieces around it's perimeter on the side, and decorating it with additional parsley leaves. As for your cake topping, you can add tiny pieces of your smoked salmon, then layering it with purple onion "Petals" and inserting few large watercress leaves in between to add more color to your dish. Finally you can top the middle of your "flower" with either more parsley or some Red Caviar if you have it handy. Enjoy!

 

Comments

  1. Hi admin, i must say you have hi quality posts here.
    Your website should go viral. You need initial traffic only.
    How to get it? Search for; Mertiso’s tips go viral

Speak Your Mind

*

Rate this recipe:  

Copyright © 2013 Flavor Shades