Dried Tomatoes and Pesto Cake

Ingredients

• 400 g cream cheese
• 100 g of cheese
• 0.25 cups of grated parmesan
• butter - 100 g
• 1.5 cups sun-dried tomatoes
• 2 fresh tomatoes
• 2 bunches of basil
• 2 bunches of parsley
• 0.25 cup pine nuts
• garlic - 4 cloves
• olive oil - 2 tbsp.
• 15 g lemon juice
• 1 onion
• 60g dill

Cooking

Step 1

Beat half of the cream cheese, cheese and butter in a blender until fluffy and homogeneous. Transfer to a bowl, cover with cling film and refrigerate.

Step 2

Prepare pesto. Parmesan grate on a coarse grater. Peel the garlic. Wash greens and dry with paper towels. Grind garlic, herbs with a pinch of salt and pine nuts in a blender. Add olive oil, lemon juice, 100 g cream cheese and parmesan. Whisk until puree.

Step 3

Peel the onion and cut into rings. Peel the tomatoes, cut into 4 pieces and remove the seeds. Cut the pulp into cubes. Heat a small amount of olive oil in a frying pan, fry the onion in it until golden brown. add tomatoes and mix; boil the mass over low heat without a lid until thick, 7 minutes. Cut sun-dried tomatoes into thin strips, add to the pan with onions and tomatoes. Cook for 5 more minutes. Remove from heat, let cool, then stir in remaining cream cheese.

Step 4

Cover the form in which the cake will be collected with a film so that the edges of the film hang outward. Remove the cheese mass from the refrigerator and divide into 3 parts. Put one part of the cheese mass into the mold, smooth the surface with a spatula.

Step 5

Place half of the pesto on top of the cheese, spread evenly.

Step 6

Spread half of the tomato puree on top. Then again put the cheese, on it the remaining pesto and the remaining tomato puree. The last layer is cheese. Smooth the surface of the cake and place in the refrigerator for 4-5 hours. Take the cake out of the refrigerator, invert onto a serving dish, carefully remove the film. Serve with dry white wine.