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

Step 1

Beat egg whites with sugar.

Sahara Cake - Step 1
Step 2

Add 200g melted and cooled butter.

Sahara Cake - Step 2
Step 3

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 :)

Sahara Cake - Step 3
Step 4

Add flour and baking powder, knead the dough.

Sahara Cake - Step 4
Step 5

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

Sahara Cake - Step 5
Step 6

During this time we prepare the cream:

- I mixed the cream and cheese well in the blender

Sahara Cake - Step 6
Step 7

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

Sahara Cake - Step 7
Step 8

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

Sahara Cake - Step 8
Step 9

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

Sahara Cake - Step 9
Step 10

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.

Sahara Cake - Step 10
Step 11

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.

Sahara Cake - Step 11
Step 12

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

Sahara Cake - Step 12
Step 13

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

Sahara Cake - Step 13
Step 14

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

Sahara Cake - Step 14
Step 15

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

Sahara Cake - Step 15
Step 16

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.

Sahara Cake - Step 16
Step 17

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 :)

Sahara Cake - Step 17
Step 18

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

Sahara Cake - Step 18
Step 19

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.

Sahara Cake - Step 19
Step 20

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

Sahara Cake - Step 20
Step 21

And arrange them on the cake.

Sahara Cake - Step 21
Step 22

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

Delicious, beautiful and special, I recommend with confidence.

Good appetite!

Sahara Cake - Step 22
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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