Noodle Cake

Ingredients

• 5 tomatoes (e.g., Roma)
• 1 untreated lemon
• 2 Garlic cloves
• 3 anchovies
• 150 g Herb Cream Cheese
• 250 ml Whipping Cream
• 4 tbsp dried Italian herbs
• Salt
• sugar
• Pepper (freshly ground)
• 250 g macaroni
• 200 g smoked salmon (slices)
• 225 g flour
• 2 tsp Baking powder
• 125 g low‑fat quark
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 tsp sugar

Instructions

1. 1.

   Line a cake pan with parchment paper. Wash the tomatoes and remove the stem. Cut 2–3 tomatoes in half, seed them, and dice; slice the remaining ones. Rinse the lemon hot, dry it, grate the zest and squeeze out the juice. Peel the garlic and finely chop it with the anchovies.

2. 2.

   Cook the pasta in salted water until al dente, drain, and rinse under cold water to stop cooking. Slice the salmon into strips.

3. 3.

   In a bowl mix flour with baking powder. Add quark, 4–5 tbsp cold water, oil, salt, and sugar; beat into a smooth dough with an electric mixer.

4. 4.

   Preheat the oven to 200 °C (392 °F) on top‑bottom heat.

5. 5.

   Roll the dough to about 30×40 cm and line the pan. Pour one third of the egg‑cream mixture into the pan, spread one third of the pasta over it. Scatter some tomato cubes and half the salmon. Add another third of the egg‑cream, then layer the remaining pasta, salmon, and tomatoes. Top with the remaining cream sauce. Arrange overlapping tomato slices on top, season with salt, pepper, and sugar. Bake in the oven for about 1½ hours. If it browns too much, cover with foil. Let rest for ~15 minutes, then serve warm or cold as desired.