Beelitzer asparagus cake (for small casserole dish)
easy
90 mins
90 mins
Ingredients
- 150 g Spelt flour (Type 630)
- 50 g + 1 tsp butter
- 75 g Low-fat curd
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 1 kg white asparagus
- 7-10 Tbsp Sugar
- 1 collar Tarragon
- 1/2 bunch Parsley
- 300 g Whipped cream
- 3 TABLESPOONS Fresh cream
- 7-10 Tbsp grated peel of 1/2 untreated orange
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
Directions
- 1
Knead the flour, 50 grams of butter, quark, one egg and salt with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for one hour. Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water with a pinch of sugar and a teaspoon of butter for five minutes, remove and drain. Wash the herbs and, except for some tarragon for garnishing, chop them.
- 2
Knead the dough again and roll out to a rectangle (22 by 32 cm) about one centimetre thick on a lightly floured work surface. Grease the casserole dish (20 by 30 centimetres) and line it with the dough. Press the edges together. Place the asparagus spears on the dough. Whisk cream, crème fraiche and three eggs. Fold in chopped herbs and orange peel. Season with salt, sugar, pepper and nutmeg. Pour over the asparagus. Bake in the preheated oven on the lower shelf (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50 minutes.
- 3
Whisk cream, crème fraiche and three eggs. Fold in chopped herbs and orange peel. Season with salt, sugar, pepper and nutmeg. Pour over the asparagus. Bake in the preheated oven on the lower shelf (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50 minutes. Remove and garnish with tarragon
Nutrition Facts
630 kcal
34 g
46 g
20 g
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