Cake; Sahara; with tomato paste

Cake “Sahara” with tomato paste

The unusual, catchy, beautiful “Sahara” cake has long attracted me with its unusual appearance.

It's been in my bookmarks for two years, and finally I got around to baking it.

Surely such a wonderful cake should be just as delicious!

What a breathtaking orange color of the cakes, a contrasting layer of delicious and healthy curd cream!

And on top are thin pieces of chocolate that seem to depict the surface of the Sahara Desert, where the earth has cracked from the heat... (although in theory there is sand in the desert, so this moment is not very clear to me).

But it looks beautiful: orange, snow-white and chocolate!

But after tasting the cake, I realized why “Sahara”. The cake came out dressed up, but it was DRY...

After tasting the piece, I was overcome with thirst, like in the desert. I had to urgently put on a second serving of tea!

The tasty but thick curd cream did not cope with the task of soaking the cakes either in the 2 hours stated in the recipe or in 4.

To improve the situation, I urgently soaked the cake with lemon syrup, poking it with a skewer and pouring it on top...

If you decide to repeat the cake, it is better to soak the cakes first before greasing them with cream.

It’s even better to choose a different cream, the most watery one, which will properly saturate the shortcakes. They look like honey, so I think sour cream, which is used for honey cake, could be suitable here.

The recipe for the Sugar cake turned out to be unusual and dressed up, but the taste obviously needs adjustment. Because the cake is very beautiful, I will still post the recipe for your review. And maybe you can tell me how to improve it.

Ingredients:

The cake comes out quite big.
If the company is small, I advise you to reduce the number of goods by half, because otherwise you will have it for a long time. For the test:

2 testicles;
1 glass of sugar (200g);
200 g butter (or more, for baking);
6 tablespoons of tomato paste (it gives a catchy orange color, it’s mind-blowing! But you can’t actually taste it);
10 g baking powder;
600 g of flour (this is 4 200-gram glasses without top and 1 slightly incomplete).

For cream:

400 g fat cottage cheese;
200 g sour cream (1 glass);
200 g of good butter (I took less, about 120-130 g - maybe that’s why the cake came out dry?);
10 tablespoons of condensed milk.

For design:

50 g chocolate.

How to bake:

Melt the butter for the dough.

Beat eggs with sugar using a mixer.

Add not hot melted butter and tomato paste, beat again.

Sift flour and baking powder evenly.

And knead a thick, soft dough that does not stick to your hands.

Cover the dough with cling film and put it in the refrigerator for half an hour.

Then we divide it into 5-6 parts (preferably 6, because with 5 shortcakes there are a lot of scraps).

Cover a baking sheet with parchment and preheat the oven to 200C. Lightly flour the table and roll out thin (2 mm) shortcakes one at a time.

We wrap it on a rocking chair and transfer it to a baking sheet.

Unwind and poke with a fork to prevent them from puffing up during baking.

And bake at 200C for 5-10 minutes, depending on your oven.

Cut the finished shortcakes here, while they are warm and soft, in a circle, using, for example, a lid or a plate.

Grind the trimmings into crumbs by hand or with a blender.

When all the shortcakes are baked and cooled, prepare the cream. I'll tell you how I made cottage cheese from an unusual recipe.

But I want to warn you that it is better not to take cottage cheese here.

It’s because of the cottage cheese, my family said, the cake is so dry.

The children, completely contrary to my expectations that I would now feed them healthy cottage cheese in a cake, did not eat the cake, they only removed the chocolate from the top.

If I made this cake next time, I would coat it with sour cream. And not thick, but watery, so that it soaks in better. But then I didn’t know this yet, so I whipped cottage cheese with sour cream and condensed milk, added separately whipped butter, whipped everything together again and put it in the refrigerator for 10-15 minutes.

Cake “Sahara”

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We will need:
Flour – 300 g
Butter (for dough – 100 g; for cream – 70 g) – 170 g
Sugar – 100 g
Egg – 1 piece
Tomato paste – 3 tbsp, I used the Chumak triangle
Baking powder – 5 g
Homemade cottage cheese – 300 g
Sour cream 30% – 150 g
Condensed milk – 7 tbsp.
Dark chocolate – 50 g, I had 3 chocolates)

It’s sunny outside now, warm like spring, but outside the window it’s still cool and damp (And I really want summer))))))))))))))))))))))))))))) ))))). And when you look at this cake, your soul becomes brighter and hotter)))

So, I suggest you try the most interesting and delicious Sugar cake)))))))))

Step-by-step recipe description

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1. Beat the egg with sugar until fluffy foam. Add melted butter and tomato paste. Stir and add flour with baking powder. Place the dough in the refrigerator for 30 minutes.

2. While the dough is in the refrigerator, at this time we will prepare the cream. Beat the cottage cheese with a blender with sour cream and condensed milk. Beat the butter separately and add it to the cottage cheese. Beat again and set aside.

3. Take out the dough and divide it into 5 equal parts. Roll out the shortcakes thinly. The dough is soft and manageable – it’s easy to create. And use a rolling pin to transfer them to a baking sheet. It is better to cover it with a sleeve bag or a silicone mat. Bake the shortcakes at 180* for 5 minutes. Warm shortcakes can be trimmed evenly, or you can immediately shape them while still raw, it’s even easier. I have ready-made shortcakes with a diameter of 20 cm. We use the trimmings from the shortcakes for crumbs.

4. Grease the cooled shortcakes with cream, sprinkle the sides with crumbs left over from the scraps.

5. Next, you need to melt the chocolate in a water bath or in the microwave and spread it with a brush on a silicone mat or, like me, on a piece of a bag from under your sleeve. When the chocolate has hardened perfectly, carefully remove it and break it into pieces. Use these pieces to decorate the middle of the cake. By the way, I didn’t have chocolate, I melted 3 candies))))))))))))

6. Let the cake rest for a couple of hours in the refrigerator, but then you already understand what else)))))))))))))
Bon appetit))))))))))

Cake “Sahara”

Delicate cake made from shortbread and tomato cakes with curd cream. With gratitude to Zarina Samieva for the recipe.

Ingredients for “Sugar Cake”:

Wheat flour / Flour – 600 g
Butter (200g – for dough, 200g – for cream) – 400g
Sugar - 200 g
Chicken egg - 2 pcs
Tomato paste - 6 tbsp. l.
Cottage cheese - 400 g
Baking powder - 10 g
Sour cream (30%) – 200 g
Condensed milk - 10 tbsp. l.
Milk chocolate / Chocolate – 100 g

Nutritional and energy value:

Ready meals
kcal 8480.6 kcal	proteins 188.2 g	fat 458.2 g	carbohydrates 917.9 g
100 g dish
kcal 343.3 kcal	proteins 7.6 g	fat 18.6 g	carbohydrates 37.2 g

Recipe for “Sugar Cake”:

Beat eggs with sugar until fluffy foam.
Add butter (melt it in advance), tomato paste.
Flour with baking powder.
Knead the dough and refrigerate for 30 minutes.

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“Sahara” cake – a delicious “desert” on a plate

Ordinary cakes with condensed milk cream, sponge cakes and chocolate glaze can become quite boring if you cook them very often. Try the most delicious “Sahara” cake, which is made on the basis of shortbread cakes with layers of tender curd cream. The cake has a little secret - according to the recipe, tomato paste is added to the cakes. Specifically, she gives them a bright orange color and an unusual taste.

In addition, a cake with “Sahara” tomato paste can be decorated in a completely African way - to create on the surface from pieces of chocolate some semblance of the coloring of an African animal, for example, a giraffe or a zebra. Some people compare the decor of a unique cake recipe to cracked desert soil. It all depends on your imagination; the main recipe will help you create a delicious and juicy cake for a holiday or for any day. The rich orange color adds solemnity and a summer mood to the dessert.

List of ingredients

In principle, the usual list of ingredients is needed for this cake. For shortcrust pastry you will need the following recipe ingredients:

A regular glass of sugar;
2 large testicles;
Briquette of butter or shortening for baking;
120 ml of tomato paste, it is better to take non-acidic and without a pronounced tomato taste;
Vanilla;
Packaging of baking powder for dough;
600 grams of snow-white flour.

We will create curd cream based on cottage cheese and sour cream. The cream comes out quite thick and fatty, so you can use sour cream with a fat content of 15% or more and even replace it with whipped cream. According to the recipe, we will need the following ingredients from which you can create the right cream:

Briquette of high-quality butter (200 grams);
350 grams of homemade fatty cottage cheese (according to the recipe, 400–450 g is possible);
200 ml sour cream;
200 ml uncooked condensed milk.

The design of the cake is quite ordinary, for it you will need 50 grams of chocolate. If you are preparing a unique “Sahara” cake, it is better to use chocolate not in bars, but something like thin slices like in Kinder Surprise.

Making cakes and cream

Making the recipe is quite simple; even a novice housewife can handle it. The advantage of the cakes is that they can be prepared in advance, they do not dry out for a long time and do not lose their properties. The main thing in baking the base for a cake is to literally maintain the proportions and not to overdry the cakes, since shortbread dough becomes practically stone during long-term heat treatment.

So, let's start kneading the dough and baking the cakes:

Melt shortening or butter in a heavy-bottomed saucepan.
Beat the eggs - together the whites and yolks - add the sugar evenly and beat everything again.
When the fat has cooled, pour it into the egg mixture in a stream while whisking.
Pour in the tomato paste; if it is very thick, you can add a little warm water to it in advance, and only later pour it into the egg mixture.
Sift the flour separately through a fine sieve, add a packet of baking powder into it, and stir everything.
Spoon the dry part of the dough into the egg mixture, knead first with a mixer, when it becomes difficult to knead with a mixer, place the dough on a floured table or board, continue kneading with your hands. To prevent the dough from becoming too stiff from a huge amount of flour, when kneading, you can grease your hands with vegetable oil without aroma.
As a result, you should get a fairly dense dough of a bright orange color. Divide it into 6 parts of similar size, wrap each piece in cling film or a bag, and put it in the refrigerator for at least one hour.

Then roll out 6 cakes of similar thickness. Approximate thickness – 2 mm. Leave the scraps, put them separately in a plastic bag for now, they will be useful for sprinkling the sides of the cake.
Bake any cake separately at 200 degrees on a baking sheet lined with parchment; it is better to preheat the oven in advance. The finished crust should be lightly browned, but still soft.

All cakes must be chilled before assembling the cake. Carefully transfer them from the baking sheet to the dish, since warm shortbread dough is quite fragile - you can use 2 wide spatulas for this.

We make the cream as follows according to the recipe:

Rub the cottage cheese through a sieve so that it becomes an airy mixture.
Add sour cream to it.
At the end, pour in the raw condensed milk.
Beat the butter in a separate container until white and only then add it in parts to the main mass.
Place in the cold for 15 minutes.

If you don’t like dry cakes, you can omit cottage cheese altogether and create a cream based on sour cream, condensed milk and butter, or from whipped cream.

Cake decoration

Creating a cake design is very simple. Preparing for this will take very little time:

Place all the scraps of dough that you have left after shaping the shortcakes onto a lined baking sheet and bake until they are firmer than the shortcakes, in other words, three to four minutes longer.
After they have cooled, walk over them with a rolling pin so that they turn into large crumbs.
Break the chocolate into pieces of different shapes and sizes.
Layer the cooled shortcakes with cream at the rate of approximately two to three tablespoons per shortcake.
When all layers of the cake are coated with cream, lightly press the system with your hands and coat the top and sides of the cake.
Now, according to the recipe, you need to sprinkle the sides with crumbs and create a border on the surface of the product.
Place pieces of chocolate directly onto the cream in such a way that a pattern of cracked earth is formed, in other words, with small gaps between the pieces of chocolate. If you can’t find narrow chocolate, you can melt a bar of dark chocolate, pour it onto a silicone mat, level it with a spatula and let it harden completely. After this, remove a narrow layer of chocolate and break into pieces or cut with a hot knife.

The finished cake needs to be placed in the refrigerator so that it is saturated with cream. But this particular confectionery product ends up being quite dry, which is why thick dense cream and shortbread are used.