Sahara Cake

This recipe was automatically translated from Romanian. View original here
Sahara Cake

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.


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


Notice that after baking the color of the dough becomes more beautiful - from a dark pink it turns into a beautiful orange.


Bake the rest of the sheets from the other dough balls in the same way.


Spread the edges of the tray with baking paper, put a sheet of dough and grease well with cream.


Continue until you grease all the sheets, cover with a plastic wrap and let the cake cool and soften.


After this time, remove the edges of the baking paper - they are placed so as not to soil the tray during the baking and mounting of the cake.


The leftover dough that I baked along the way is crushed well in the robot, or with my hands.

I was going to be without them, my husband liked it a lot and in the evening, taking turns in the kitchen, he kept taking it from there :)


Sprinkle the edges of the cake well and about 2 cm above.


Melt the chocolate in the microwave or on a steam bath, grease a baking paper with a brush and leave it in the fridge for 20-30 minutes.


When it hardens well, cut it into triangles, rhombuses, etc.


And arrange them on the cake.


And a slice for you, I think it's quite representative ...

Delicious, beautiful and special, I recommend with confidence.

Good appetite!

Quantity: 1 kg (10-12 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Cakes, Desserts

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