Sahara Cake

Elena Butuc

This recipe was automatically translated from Romanian. View original here

I noticed this cake from the beginning for the simple design to make but at the same time beautiful, someone also called it Giraffe Cake, anyway I would call it I will tell you that it is a cake that deserves to be made, tasty, soft, tender , special and beautiful.

We were 10 people at the table and none of them could guess what the color orange comes from, I did it especially to see if you can taste the tomatoes in the cake. So, it doesn't feel at all, unless you are very strong in smells, and it doesn't confuse the delicious taste anyway.

I think that this complex cream cheese with condensed milk can be replaced with sour cream (20-30%) with sugar and vanilla, I will test it in the future and I will tell you.

At the last step you also have the picture with the cake section, I think it is quite convincing.

show all description

Ingredients

Metric US

●

Sugar

200 g

●

Butter

400 g

200 in dough + 200 in cream - butter should be soft at room temperature

●

Egg

2 pieces

●

Tomato paste

6 tbsp

●

White flour

600 g

●

Farmers cheese

400 g

choose more liquid and soft

●

Sour Cream(20%)

200 g

or sweet cream for whipped cream, 32%

●

Sweetened condensed milk

10 tbsp

●

Dark chocolate

100 g

●

Baking powder

10 g

Step by step

Beat egg whites with sugar.

Add 200g melted and cooled butter.

Then comes the tomato paste - put it all if you want to reach the beautiful orange color - mix well.

The taste does not change, without care, tested and verified :)

Add flour and baking powder, knead the dough.

A soft and non-sticky dough comes out - put it in the fridge for 30 minutes.

During this time we prepare the cream:

- I mixed the cream and cheese well in the blender

- then I added 200g soft butter and condensed milk - mix well, the blender will do very well and nicely

- put the cream in the fridge until we make the sheets.

Remove the dough from the refrigerator and divide it into 6-8 pieces, forming balls from them.

Each ball is spread, with the rolling pin and a little flour, in a sheet about 2 mm thick. Measure to be about the size of your plate, mine is exactly like this cover in the picture.

Move the sheet spread out on a tray lined with baking paper and cut it according to the pattern you need - round or square (I used the cover from the previous picture).

Leave the leftovers on the tray, to bake them too, we will use them for decoration.

Place in a preheated oven at 200 degrees for 10-15 minutes.