This stunning appetizer will amaze your guests with both its appearance and taste. It can be prepared in advance — the cake keeps well in the refrigerator for 2–3 days.
INGREDIENTS
400 g cream cheese
100 g feta cheese
0.25 cup grated Parmesan cheese
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
60 g dill
STEP-BY-STEP RECIPE
Step 1
In a blender, whip half of the cream cheese, feta cheese, and butter until a homogeneous fluffy mass is obtained. Transfer to a bowl, cover with plastic wrap, and refrigerate.
Step 2
Prepare the pesto. Grate the Parmesan cheese on a coarse grater. Peel the garlic. Rinse the herbs and dry them with paper towels. In a blender, chop the garlic, herbs with a pinch of salt, and pine nuts. Add olive oil, lemon juice, 100 g of cream cheese, and Parmesan. Blend until pureed.
Step 3
Peel the onion and cut it into rings. Remove the skin from the tomatoes, cut them into 4 parts, and remove the seeds. Dice the pulp. In a skillet, heat a little olive oil and sauté the onion until golden. Then add the tomatoes and stir; simmer the mixture over low heat without a lid until thickened, about 7 minutes. Cut the sun-dried tomatoes into thin strips and add them to the skillet with the onion and tomatoes. Cook for another 5 minutes. Remove from heat, let cool, and then mix with the remaining cream cheese.
Step 4
Line a cake mold with plastic wrap so that the edges hang over the sides. Remove the cheese mixture from the refrigerator and divide it into 3 parts. Place one part of the cheese mixture into the mold and smooth the surface with a spatula.
Step 5
Spread half of the pesto over the cheese mixture and smooth it out.
Step 6
Evenly distribute half of the tomato puree on top. Then place cheese again, followed by the remaining pesto and the remaining tomato puree. The final layer is cheese. Smooth the surface of the cake and refrigerate for 4-5 hours. Remove the cake from the refrigerator, invert it onto a serving plate, and carefully remove the plastic wrap. Serve with dry white wine.
