Cocktail Birthday Cake

In a small bowl, thoroughly blend the softened butter and Dijon mustard until smooth and creamy. (5 minutes)

On a small baking sheet or serving platter, arrange 4 slices of rye bread in a square pattern. Spread evenly with a layer of the mustard butter. Top with 4 slices of Black Forest ham, ensuring they cover the bread completely. (10 minutes)

Carefully place 4 slices of white bread on top of the ham, again forming a square. Spread with another layer of mustard butter. Top with 4 slices of baked ham. (10 minutes)

Cover the baked ham with 4 slices of rye bread, arranging them in a square. Spread with mustard butter. Top with the salami slices, ensuring they are evenly distributed. (10 minutes)

Repeat the layering process (rye bread, mustard butter, Black Forest ham, white bread, mustard butter, baked ham, rye bread, mustard butter, salami) until you have created a total of 8 alternating layers. Trim any overhanging meat to create a neat, square shape. (20 minutes)

Place another small baking sheet on top of the layered 'cake'. Weigh it down with a heavy can or small bowl to gently compress the layers. (5 minutes)

Refrigerate for at least 5 hours, or preferably overnight, to allow the flavors to meld and the cake to firm up. (5 hours)

In a separate bowl, mix the softened cream cheese with the curry powder until well combined. Adjust the amount of curry powder to your liking. (5 minutes)

Once the cake is thoroughly chilled, frost the top and sides with the curried cream cheese mixture, using a spatula or knife to create a smooth, even coating. (10 minutes)

Decorate the top of the cake with the toasted slivered almonds, pressing them gently into the cream cheese frosting. (10 minutes)

Refrigerate the finished cake for at least 30 minutes to allow the frosting to set before serving. (30 minutes)

To serve, cut the cake into quarters, then cut each quarter into 6 even cubes, resulting in 24 individual servings.