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Cucumber Ribbon Cake with Whipped Cream Cheese & Dill Oil

This delightful Cucumber Ribbon Cake features layers of cucumber ribbons intertwined with a creamy filling of cream cheese, mascarpone, and fresh herbs, offering a refreshing experience perfect for gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cucumber layers
  • 3 large English cucumbers, sliced into long ribbons
  • 2 tbsp rice vinegar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp flaky sea salt
  • ¼ tsp cracked black pepper
For the cream cheese filling
  • 16 oz cream cheese, softened
  • 8 oz mascarpone cheese
  • ⅓ cup full-fat Greek yogurt
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp fresh chives, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • 2 cloves garlic, grated
  • ½ tsp fine sea salt
  • ¼ tsp cracked black pepper
For the dill oil
  • 1 cup fresh dill, packed
  • ¼ cup fresh parsley
  • ½ cup extra virgin olive oil
  • 1 clove garlic
  • 1 tbsp lemon juice
  • ½ tsp fine sea salt
For garnishing
  • Fresh dill sprigs
  • Tiny chive blossoms
  • 1 tsp crushed pink peppercorns
  • Cracked black pepper
  • Flaky sea salt

Method
 

Preparation
  1. Slice the cucumbers into long paper-thin ribbons using a sharp mandoline or vegetable peeler.
  2. Toss the cucumber ribbons gently with rice vinegar, lemon juice, zest, salt, and pepper.
  3. Pat the ribbons completely dry with paper towels to prevent the cake from getting watery.
  4. Beat cream cheese with mascarpone, Greek yogurt, olive oil, lemon juice, zest, chives, dill, garlic, salt, and pepper until silky smooth.
  5. Blend dill, parsley, olive oil, garlic, lemon juice, and salt until vivid emerald, then strain through a fine sieve.
  6. Line a 6-inch round springform pan with plastic wrap for easy removal of the layered cake.
Assembly
  1. Layer cucumber ribbons in the pan and spread whipped cream cheese evenly between each layer.
  2. Continue layering ribbons and cream until the pan is full, then chill for 4 hours until set.
Serving
  1. Unmold the cake onto a wide black plate, pour emerald dill oil slowly down the sides, and crown with dill sprigs, chive blossoms, pink peppercorns, pepper, and salt.

Notes

Store the cucumber ribbon cake wrapped securely in the refrigerator for up to three days, but it is best enjoyed fresh. Patience is key; ensure the cucumber ribbons are thoroughly dried to prevent a soggy cake. For variations, consider adding layers of smoked salmon or radishes. Experiment with herbed dill oil by infusing it with basil or tarragon.