Food Recipes Appetizers Swedish Caviar Cake 5.0 (1) Add your rating & review This caviar "cake" is actually a simple chilled custard that's topped with crème fraîche, onion, and two types of caviar. Malin Elmlid's family in Sweden serves this at every holiday smorgasbord, including Christmas and the summer solstice celebration known as Midsommar. By Malin Elmlid Malin Elmlid Berlin-based Malin Elmlid is a Swedish blogger and bread baker. She launched her website The Bread Exchange in 2008 fueled by the idea that bread's universality made it the ultimate door opener to different ideas, experiences, and cultures. Elmlid shared stories about her worldwide bartering adventures along with recipes inspired by her travels in her 2016 book The Bread Exchange. Food & Wine's Editorial Guidelines Updated on January 17, 2017 Rate PRINT Share Close Photo: © Ailine Liefeld Active Time: 25 mins Total Time: 2 hrs 25 mins Yield: 8 Ingredients 1 3/4 cups whole milk 3/4 teaspoon salt Butter, for greasing 5 large eggs 1 cup crème fraîche 1/2 cup finely chopped red onion 3 tablespoons red caviar, such as trout roe (about 2 ounces) 3 tablespoons black caviar, such as paddlefish roe (about 2 ounces) 1 tablespoon finely chopped fresh dill Freshly ground pepper Directions In a small saucepan, bring the milk to a boil over moderately high heat. Immediately remove from the heat, stir in the salt and let cool to warm. Preheat the oven to 325 and butter an 11-by-7-inch glass or ceramic baking dish. In a medium saucepan, bring 1 quart of water to a simmer. In a large bowl, whisk the cooled milk with the eggs until smooth. Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Set the dish in a roasting pan and pour enough of the simmering water into the roasting pan to reach about halfway up the side of the baking dish. Transfer the roasting pan to the middle of the oven. Bake the custard for about 30 minutes, until a knife inserted into the center comes out clean. Transfer the baking dish to a rack and remove the foil. Let the custard cool completely, then refrigerate for about 1 hour, until chilled. Spread the crème fraîche in an even layer over the cooled custard. Spoon the onion, the red caviar and the black caviar over the crème fraîche in alternating diag-onal rows. Sprinkle the caviar cake with the dill, season with pepper and serve. Make Ahead The caviar cake can be made through Step 3, covered and refrigerated overnight. Originally appeared: November 2011 Rate It Print