Cook the pasta al dente according to the instructions in water with a teaspoon of salt, drain and let cool.

Fry chopped garlic, dried oregano and freshly ground black pepper in a pan with heated olive oil (6 Tbsp) for a minute. Mix and add large diced tomatoes. Stir for about 10 minutes on a moderate flame, which will reduce the liquid in the pan. Then add salt (1 tsp) and sugar (1 tbsp), leave to caramelize, pour over white wine (100 ml) and cook covered for 5-6 minutes. Finally, add cherry tomatoes and chopped parsley and simmer covered for another 5 minutes. Let it cool down.

Mix eggs, cream and a pinch of salt in a deep bowl. Stir in the grated mozzarella, Parmesan cheese (save a third for the sprinkle) and finally add the cooled spaghetti. Finally, mix in the prepared sauce (set one third aside).

Thoroughly coat the cake mold with the remaining oil (2 tablespoons), fill it with the mixture, level the surface, press down, cover with the remaining sauce and sprinkle with the remaining Parmesan cheese.

Bake for 40-45 minutes at a temperature of 190 °C. Open the mold and cut the cake first 15 minutes after baking, or later. Cold cake is a very practical food suitable for transport.

spaghetti 400g
tomatoes 2 pcs
cherry tomatoes 200g
olive oil 8 tbsp
garlic 2 cloves
white wine 100ml
Parmesan cheese 100g
mozzarella 220g
colored spices 1 tsp
dried oregano 1 tbsp
granulated sugar 1 tbsp
eggs 3 pcs
cream 220g
parsley, salt

servings: 8-12 pcs. preparation time: 70 min