For the cake
250 g butter / 6 eggs / 2 water glasses of flour 1 sachet baking powder / 2 table spoons fresh basil / 2 table spoons fresh mint / 1,5 water glass strained yogurt / 1,5 water glass tomato puree of Santorini / 3 tea spoons salt / 100 g green pistachios of Santorini
Beat the egg white separately from yolk and add slowly flour, baking powder, butter, basil, mint, salt and yogurt. In the end add the tomato puree and the pistachios. Place the mixture in a cake mould and bake in preheated oven for 45 to 60 minutes (at 180-200 degrees).
Fresh cheese mousse
300 g fresh cheese of Santorini / 150 g crème fresh / 3 egg whites / 1 tea spoon sugar
Heat the crème and add the fresh cheese. When melted remove until cool. Mix the mixture and the sugar in a blender. Beat the egg whites until thick and add it slowly in the rest of the mixture.
Kaltsouni marinated in caramel olives
200 g black olives without the grain (rinse them well) / 150 ml red wine / 250 g sugar / thyme / 1 glass of water / Few drops balsamic vinegar / 2 kaltsouni
Boil water with water and sugar. Add thyme and olives and boil for 15 minutes. Leave it cool down. Cut kaltsouni crosswise into thin slices and marinate them with the cold syrup. Add some balsamic vinegar on top of them. Place 2 cake slices on a plate add two spoons of cheese mousse and accompany it with a marinated kaltsouni.