TRIPLE LAYER CAVIAR CHEESE TORTE
Source: Sophisticated Entertaining by Jeanne Benedict
Makes 100 servings

2 packages (8-oz. each) cream cheese, softened and whipped
1 cup finely chopped red onion
16 eggs, hard-boiled, coarsely chopped
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon white pepper
4 large, ripe avocados, mashed
1/2 clove garlic, minced
2 teaspoons lemon juice
12 oz. black caviar or lumpfish roe
4 oz. red caviar or lumpfish roe
Water crackers

Mix together onions and cream cheese until blended. Cover and set aside.

In another bowl, mix together eggs, mayonnaise. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and mix until thoroughly combined. Cover and set aside.

In another bowl, mix together avocados, garlic, and lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and mix until thoroughly combined. Cover and set aside.

Layer ingredients into a 10-inch spring-form pan. Spread egg mixture on bottom and smooth top surface until even. Spread avocado mixture on top of egg and smooth top surface until even. Spread cream cheese mixture on top of avocado and smooth top surface until even. Cover and chill until ready to serve.

JUST BEFORE SERVING:
Spread an even layer of caviar on top surface of torte. To make red caviar star design: cut out a 5 point star, approximately 5 inches in diameter from thin cardboard. Remove torte from refrigerator. Place star on top center of torte. Spread black caviar on top of torte around outline of star. Remove cardboard star and fill in star shape with 4 oz. red caviar or lumpfish roe. Dot perimeter of torte with red caviar.

TO SERVE:
Place decorated on a silver tray or serving platter. Undo the springform pan latch. Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift off the pan's collar. Wipe the side of the serving tray if necessary. Garnish with lemon rind slivers around torte. Set crackers around the base of the torte and place on the buffet table with a serving knife.