This is a spectacular small entrée. It serves like a beautiful layer cake, abundantly decorated with green leaves, lemon slices and cherry tomatoes. The recipe that follows is my adaptation of the classic roulade soufflé. Preparing it as a gateau (layer cake) is easier to handle and serve. It is one of the most elegant, festive and exciting small entrees. The layers are delicate in texture and subtle in taste. The filling is a marvelous balance. Caviar can be substituted with finely chopped smoked salmon. The layers are very thin, so don't think anything went wrong.

Gateau Soufflé:
4 tablespoons butter
1/2 cup flour
2 cups milk

4 egg yolks
4 egg whites, beaten with 1 teaspoon sugar until stiff, but not dry

Lightly grease two 10-inch springform pans and line them with wax paper. Grease the paper.

In a saucepan, cook together flour and butter for 2 minutes, stirring all the while. Add the milk and continue cooking and stirring for about 5 minutes, or until mixture is thickened. Remove from heat and beat in the egg yolks. Gently fold in the beaten egg whites. Divide mixture between the 2 prepared pans and bake at 350° for about 30 minutes, or until top is lightly browned. Allow to cool in pan. When cool, remove from pan and remove paper lining.

Place one layer on a serving plate and spread with half of the Pink Caviar Filling. Top with second layer and spread top and sides with remaining filling. Decorate platter with green leaves and lemon slices sprinkled with dill. Cut into wedges to serve. Serves 12.

Pink Caviar Filling:
1 packages (8 ounces) cream cheese, softened
1/2 cup sour cream

1/3 cup finely minced chives
3 tablespoons lemon juice
1/2 teaspoon dried dill weed

4 ounces pink caviar

Beat together cream cheese and sour cream until blended. Beat in chives, lemon juice and dill until blended. Gently stir in caviar until blended.

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