Confetti Cake

Name: Confetti Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 13
Ingredients: 2 Onions; 1-2 Garlic cloves; 2-3 TABLESPOONS Oil; 450 g frozen peas; 2 can(s) (425 ml each; separation weight 285 g) Vegetable corn; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 Eggs (size M); 1 l Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp pickled peppers, cherry tomato halves, flat-leaf parsley and mini cabanoshi slices

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 13

2 Onions
1-2 Garlic cloves
2-3 TABLESPOONS Oil
450 g frozen peas
2 can(s) (425 ml each; separation weight 285 g) Vegetable corn
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 Eggs (size M)
1 l Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
7-10 Tbsp pickled peppers, cherry tomato halves, flat-leaf parsley and mini cabanoshi slices

Directions

1
Peel and finely dice the onions and garlic. Heat the oil in a pan and sauté the onions and garlic. Add peas and fry for about 5 minutes at medium heat.
2
Drain the corn and after 2-3 minutes add to the peas and cook briefly. Season with salt and pepper. Leave to cool a little. Mix eggs and milk and season with salt, pepper and nutmeg. Grease a fat pan and pour in about half of the egg milk.
3
Sprinkle about half of the vegetable mixture into the egg milk. Put them into the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: stage 2) for 10-15 minutes. Add the remaining egg milk and the remaining vegetables.
4
Allow to stand for another 35-40 minutes. Let the confetti cake cool down and cut into rhombuses. Garnish as desired with pepperoni, cherry tomato halves, parsley leaves and Kabanossi slices. Arrange on a tierere and serve.
5
Results in about 42 pieces.