Sahara Cake

Ingredients

Flour 300 g

Butter 170 g

Sugar 100 g

Egg 1

Tomato paste 3 tbsp

Baking powder 5 g

Cottage cheese 300 g

Fat sour cream 150 g

Condensed milk 7 tbsp

Dark chocolate 50 g

Whisk the egg and sugar until fluffy. Add melted butter (100 g) and tomato paste. Stir and add the flour and baking powder. Refrigerate the dough for 30 minutes.

Meanwhile, prepare the cream. Blend the cottage cheese with sour cream and condensed milk in a blender. Separately, beat the butter (70 g) and add it to the cottage cheese. Beat again and set aside.

Divide the dough into 5 equal parts. Roll out the cake layers thinly. The dough should be soft and pliable—this is easy. Using a rolling pin, transfer them to a baking sheet. Line the baking sheet with parchment paper or bake on a silicone mat.

Bake the cake layers at 180°C for 5 minutes. Trim the warm cake layers evenly. Brush the cooled cake layers with frosting and sprinkle the sides with the crumbs left over from the trimmings.

Melt the chocolate in a double boiler or microwave and spread it on a silicone mat with a pastry brush. Once the chocolate has set, carefully remove it and break it into pieces. Decorate the center of the cake with these pieces.

Bon appétit!