Sun-Dried Tomato, Pesto, and Cheese Cream Cake

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sun-Dried Tomato, Pesto, and Cheese Cream Cake

Ingredients

Garlic - 4 cloves
Fresh basil leaves - 3.5 oz
Pistachios - 1.2 oz
Olive Oil - 2 tablespoons
Meyer Lemon Juice - 1 teaspoon
Mascarpone Cheese Unagrande - 17.6 oz
Sun-Dried Tomatoes - 9.5 oz
Grated Pecorino Pepato Cheese - 1.1 oz
Butter - 2.5 oz
Passata Tomato Sauce - 2.1 oz

Step by Step guide

Step 1

In a food processor, chop the garlic and add the basil, pine nuts, olive oil, and lemon juice. Blend everything well until smooth. Add 0.3 cups of mascarpone and Parmesan cheese. Mix well and transfer to a bowl.

Step 2

Place the sun-dried tomatoes in the food processor and chop. Add the tomato paste and 0.3 cups of mascarpone. Mix until smooth.

Step 3

Using a mixer, whip the remaining mascarpone and softened butter until creamy. Season with salt and pepper.

Step 4

Lightly grease a soufflé dish with butter. Line it with plastic wrap. Spread 0.75 cups of the oil and mascarpone mixture evenly. Then add half of the tomato mixture and smooth it out. Next, add 0.5 cups of the oil mixture, followed by half of the pesto. Repeat the layers and top with the remaining oil mixture. Cover with plastic wrap and refrigerate overnight.

Step 5

Remove the cake from the mold by holding onto the edges of the plastic wrap and transfer it to a plate. Garnish with basil leaves and pine nuts. Serve with toast.