Name: Cake with sun-dried tomatoes and pesto
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Cream cheese - 400 gram; Brynza - 100 gram; Butter - 100 gram; Hard cheese - 50 gram; Sun-dried tomatoes - 1,5 Art.; Pine nuts - 1/4 Art.; Basil - 2 beam; Parsley (greens) - 2 beam; Dill - 1 beam; Tomatoes - 2 PC.; Bulb onions - 2 PC.; Garlic - 4 clove; Lemon juice - 1 Tsp; Vegetable oil - 1 Tsp; Salt - taste

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cake with sun-dried tomatoes and pesto

1. Cream cheese - 400 gram

2. Brynza - 100 gram

3. Butter - 100 gram

4. Hard cheese - 50 gram

5. Sun-dried tomatoes - 1,5 Art.

6. Pine nuts - 1/4 Art.

7. Basil - 2 beam

8. Parsley (greens) - 2 beam

9. Dill - 1 beam

10. Tomatoes - 2 PC.

11. Bulb onions - 2 PC.

12. Garlic - 4 clove

13. Lemon juice - 1 Tsp

14. Vegetable oil - 1 Tsp

15. Salt - taste

How to cook deliciously - Cake with sun-dried tomatoes and pesto

1. Stage

The cooking time is specified without taking into account the time for cooling. Here we go. Beat bryndza, half the cream cheese and softened butter with a blender to a smooth, fluffy mass. Cover with cling film and place in the refrigerator until ready to use.

2. Stage

Now prepare the pesto. In a blender, chop peeled garlic, herbs, pine nuts. Salt, add 4 tbsp of olive oil, lemon juice, grated hard cheese and 100g of cream cheese.

1. Stage. Cake with sun-dried tomatoes and pesto: Now prepare the pesto. In a blender, chop peeled garlic, herbs, pine nuts. Salt, add 4 tbsp of olive oil, lemon juice, grated hard cheese and 100g of cream cheese.

3. Stage

Peel the onion, cut into thin half rings. Blanch fresh tomatoes for 1 - 2 minutes in boiling water, remove skin, remove seeds. Dice tomato flesh. Heat a little vegetable oil in a frying pan, fry onion until golden, add tomatoes, cook over low heat for about 7 minutes until all the liquid evaporates and the mass becomes thick enough. Cut the sun-dried tomatoes into julienne strips, add them to the pan and cook for another 5 minutes.

1. Stage. Cake with sun-dried tomatoes and pesto: Peel the onion, cut into thin half rings. Blanch fresh tomatoes for 1 - 2 minutes in boiling water, remove skin, remove seeds. Dice tomato flesh. Heat a little vegetable oil in a frying pan, fry onion until golden, add tomatoes, cook over low heat for about 7 minutes until all the liquid evaporates and the mass becomes thick enough. Cut the sun-dried tomatoes into julienne strips, add them to the pan and cook for another 5 minutes.

4. Stage

Cool the tomatoes, mix with the remaining cream cheese.

5. Stage

Cover the mold in which you will assemble the cake with clingfilm, so that its edges hang out. Take the cheese mixture out of the refrigerator and divide it into three parts. Spread 1/3 of the cheese mixture on the bottom of the cake tin and smooth it out.

1. Stage. Cake with sun-dried tomatoes and pesto: Cover the mold in which you will assemble the cake with clingfilm, so that its edges hang out. Take the cheese mixture out of the refrigerator and divide it into three parts. Spread 1/3 of the cheese mixture on the bottom of the cake tin and smooth it out.

6. Stage

The next layer will be half of the pesto...

7. Stage

... Then half of the tomato-cheese mixture.

8. Stage

Then again lay out 1/3 of the cheese mixture, the remaining pesto and tomatoes. The last layer should be a layer of cheese. Cover our cake with cling film and put it in the fridge for 4 - 5 hours, or better overnight. Invert the finished cake on a serving plate, carefully remove the foil and serve, garnishing with greenery.