Ingredients
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32
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3/4
-
2/3
-
2/3
-
2/3
-
-
-
-
-
-
-
-
-
-
Directions
French Cream Cheese and Preserves, This looks like a small, white cake Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc , 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 , When I first read this recipe I thought it was going to be a pain to make, but after reading kitchenwitcherys review, I decided I would try it, it went together so nice, and yes it was very easy to do THANK YOU SO MUCH!!! Darlene
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Steps
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1
Done
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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. |
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2
Done
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in a Food Processor or Blender, Combine the Cream Cheese and Honey Until Smooth. |
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3
Done
|
Spoon 1/4 of the Cream Cheese Mixture (8 Ounces) Into the Bottom of the Mold. |
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4
Done
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Spread the Red Preserves Over This Layer, Leaving a 1/2 Inch Border Around the Perimeter. |
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5
Done
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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. |
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6
Done
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Top With Another 1/4 of the Cream Cheese (8 Ounces), Followed by the Purple Preserves, Again With a Border. |
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7
Done
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Smooth on the Remaining 8 Ounces of Cream Cheese. |
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8
Done
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Cover With Plastic Wrap and Refrigerate Until the Cream Cheese Is Its Original Consistency, About 2 Hours. |
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9
Done
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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. |
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10
Done
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Unwrap It Carefully, and Garnish the Top With the Almonds or Edible Flowers. |
