Ingredients

Sponge Biscuit with Vanilla and Sun-dried Tomatoes

500 grams (17.65 ounces) cream 33%
120 grams (4.25 ounces) eggs
220 grams (7.75 ounces) butter 82.5%
250 grams (8.80 ounces) sugar
350 grams (12.35 ounces) flour
120 grams (4.25 ounces) almond flour
10 grams (0.35 ounces) baking powder
vanilla to taste
0.5 can sun-dried tomatoes in oil

Tomato Caramel

65 grams (2.30 ounces) cream 33%
2 large juicy tomatoes
20 grams (0.70 ounces) ready-made grated tomatoes
1 gram (0.05 ounce) balsamic vinegar
125 grams (4.40 ounces) powdered sugar
20 grams (0.70 ounces) glucose syrup
100 grams (3.55 ounces) soft butter 82.5%
3 grams (0.10 ounce) gelatin

Strawberry Custard

80 grams (2.80 ounces) strawberry puree
80 grams (2.80 ounces) cream 33%
150 grams (5.30 ounces) white chocolate
15 grams (0.55 ounces) cocoa butter
60 grams (2.10 ounces) natural yoghurt
vanilla to taste

Cinnamon Custard

500 grams (17.65 ounces) cream cheese
125 grams (4.40 ounces) butter 82.5%
120 grams (4.25 ounces) powdered sugar
5 grams (0.20 ounces) cinnamon

Instructions

Step 1

This cake might not be everyone's absolute favorite, but it's definitely unique and worth trying! Who knows, it might become one of your go-to recipes.

Step 2

Sponge Biscuit with Vanilla and Sun-dried Tomatoes:

Step 3

    Step 4

  1. First, place the sun-dried tomatoes on a sieve and let the oil drain. You can use the oil for salad dressing later! Cut the tomatoes into small pieces.

    2. Step 5

  2. Heat the cream with vanilla, and let it infuse for a while. Use real vanilla pods for a more intense flavor.

    3. Step 6

  3. Warm the eggs slightly to around 25°C (77°F). Melt the butter but avoid boiling. Mix the eggs, butter, and cream mixture in a blender.

    4. Step 7

  4. Gradually add the cream mixture to the butter and eggs. Mix again for a smooth texture.

    5. Step 8

  5. Transfer the mixture to a mixer bowl. Add the sugar and whip lightly.

    6. Step 9

  6. Sift together all the dry ingredients and then add to the mixer. Include the tomato slices; whip for a couple of minutes.

    7. Step 10

  7. Bake the biscuit at 150°C (302°F) for about 30 minutes. A toothpick inserted into the center should come out clean when it’s done.

    8. Step 11

    Step 12

    Tomato Caramel:

    Step 13

      Step 14

    1. Cut the tomatoes into pieces and simmer over low heat until the moisture evaporates. Add a pinch of salt.

      2. Step 15

    2. Rub the tomatoes through a sieve to create a smooth mass. Add the ready-made grated tomatoes (they should be at room temperature).

      3. Step 16

    3. In a saucepan, make caramel by combining powdered sugar and glucose syrup. Deglaze with hot cream, stirring consistently with a whisk.

      4. Step 17

    4. Add the diced soft butter, tomato paste, and swollen gelatin to the caramel. Blend until smooth.

      5. Step 18

    5. Cool and refrigerate until it stabilizes.

      6. Step 19

      Step 20

      Strawberry Custard:

      Step 21

        Step 22

      1. Melt the white chocolate and cocoa butter together.

        2. Step 23

      2. Heat the cream with vanilla and emulsify it with the chocolate mixture.

        3. Step 24

      3. Add the strawberry puree and natural yoghurt. Mix until well combined.

        4. Step 25

      4. Chill until the custard sets.

        5. Step 26

        Step 27

        Cinnamon Custard:

        Step 28

          Step 29

        1. Whip the soft butter and powdered sugar until light and fluffy (about 10 to 12 minutes).

          2. Step 30

        2. Stir in the cold cream cheese and ground cinnamon until fully incorporated.

          3. Step 31

          Step 32

          Assemble the Cake:

          Step 33

            Step 34

          1. Layer and assemble the various components as desired. Enjoy your delicious and unique creation!

            2. Step 35

            Step 36

            Bon Appetit!

            Servings

            This extraordinary pastry isn't just for the curious baker; it’s a canvas for creativity. 🍰 For a unique brunch idea, serve the sponge as mini cakes with a side of scrambled eggs and smoked salmon. The savory and sweet notes will *dance* in perfect harmony. 🌞 If you're hosting a *tea party*, serve thin slices of this cake with gourmet vanilla or chamomile tea. ☕ The subtle sweetness of the vanilla sponge, juxtaposed with tangy tomato caramel, will leave your guests craving more. 🍓 *Want to impress* at a potluck? Turn this recipe into small bites by cutting the sponge into small squares, topping with just a dollop of each custard. Your friends will be asking, "Where did you buy these elegant treats?" 🎉

            Equipment

            Electric Mixer

            This is crucial for getting the ideal fluffy texture for your sponge. If you don't have one, you can mix by hand, but it will be more tiring and less consistent.

            Mixing Bowls

            Use various sizes to keep ingredients separate until needed. Stainless steel or glass bowls work best to prevent any flavors from sticking.

            Whisk

            Helps in incorporating air when combining liquid ingredients for a light, airy texture.

            Baking Pan

            A 9-inch round or square pan works best. Make sure to grease it well to prevent sticking.

            Sieve

            Use a fine-mesh sieve to get a smooth tomato paste and to sift dry ingredients for a lump-free batter.

            Variations

            🔀 Gluten-Free Version: Replace the wheat flour with a *gluten-free flour blend*. Ensure to check that the baking powder is gluten-free as well. 🍞 🌿 Vegan Version: Substitute dairy cream with *coconut cream* and eggs with *flax eggs* (1 tbsp flaxseed meal + 3 tbsp water for each egg). Use vegan butter and plant-based yoghurt for the custards. 🥥

            Faq

            • What is the best way for a beginner to whip the cream?

              Make sure your cream is well-chilled and use a cold bowl. Start on a low speed and gradually increase to medium-high until stiff peaks form.

            • How can I prevent my sponge from becoming too dense?

              Be careful not to overmix the batter. Once you've added the dry ingredients, mix just until combined.

            • Can I use dried tomatoes instead of sun-dried tomatoes in oil?

              Yes, but first rehydrate them in hot water for about 20 minutes, then drain thoroughly.

            • How do I store leftover vanilla sponge with sun-dried tomatoes?

              Wrap it tightly in plastic wrap and keep it in the fridge for up to 3 days. For longer storage, freeze it for up to 2 months.

            • Can I make the custards in advance?

              Absolutely! Both the Strawberry and Cinnamon Custards can be made a day ahead. Just store them in airtight containers in the refrigerator.

            • Would adding nuts to the sponge be a good idea?

              Yes, adding chopped almonds or walnuts could add a wonderful crunch. Fold them into the batter just before baking.

            Nutrition facts

            TOMATO CAKE
            Recipe Yield:1 cake
            Calories:Approximately 4500-5500 calories per cake
            Calories (Min - Max):4500 - 5500
            Total Fat:300g
            Saturated Fat:180g
            Protein:60g
            Total Carbohydrate:450g
            Total Sugars:300g