Sun-Dried Tomato, Pesto, and Cheese Cream Cake
Appetizers • World
Description
Sun-Dried Tomato, Pesto, and Cheese Cream Cake
Ingredients
- Garlic 4 cloves
- Fresh basil leaves 5 oz
- Pistachios 0 oz
- Olive Oil 2 tablespoons
- Meyer Lemon Juice 1 teaspoon
- Mascarpone Cheese Unagrande 20 oz
- Sun-Dried Tomatoes 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Butter 0 oz
- Passata Tomato Sauce 0 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!