Layered Herb Butter Cake by Foodmymuse

Ingredients

• 16 oz (2 bricks) unsalted butter, divided
• 2 tbsp heavy cream
• 1/3 cup fresh chives, finely chopped
• 1/3 cup parmigiano-reggiano, finely grated
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 1/2 tsp flaky sea salt (adjust to taste)
• 1/4 tsp black pepper
• 4 mini radishes, thinly sliced (for garnish)
• 1/4 cup edible flowers (for garnish)

Instructions

1. Freeze one butter brick for 15 minutes, then slice lengthwise into 3 equal planks using a knife or cheese slicer; place on parchment paper and refrigerate.
2. Whip the room-temperature butter brick with heavy cream in a large bowl for 5-6 minutes until very fluffy.
3. Remove half of the whipped butter and set aside for the final frosting.
4. Combine the remaining half of the whipped butter with lemon zest, chives, dill, Parmesan, salt, and pepper, whipping until fully incorporated.
5. Spread a generous layer of the herb butter onto the first butter plank, top with the second plank, and repeat; finish with the third plank, press gently, clean the sides with a knife, and refrigerate for 30 minutes to set.
6. Cover the entire exterior of the chilled butter cake with a thin layer of the reserved plain whipped butter using a flat spatula; refrigerate for 20 minutes to set.
7. Pipe the remaining butter decoratively around the base and top, then garnish with sliced radishes, edible flowers, and fresh dill sprigs.