Mushroom cake

Name: Mushroom cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 75 g Walnut kernels; 150 g Flour; 7-10 Tbsp Salt; 100 g Butter; 5 Eggs (size M); 500 g brown mushrooms; 1 Onion; 125 g young leaf spinach; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 g Fresh cream; 7-10 Tbsp grated nutmeg; 100 g Blue cheese; 150 g cooked ham, in thin slices; 4 Chive straws; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

75 g Walnut kernels
150 g Flour
7-10 Tbsp Salt
100 g Butter
5 Eggs (size M)
500 g brown mushrooms
1 Onion
125 g young leaf spinach
2 TABLESPOONS Oil
7-10 Tbsp Pepper
200 g Fresh cream
7-10 Tbsp grated nutmeg
100 g Blue cheese
150 g cooked ham, in thin slices
4 Chive straws
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Coarsely grind the walnuts. Mix flour, nuts and 1/2 tsp. salt in a bowl. Add butter in flakes and 1 egg, and knead everything quickly with your hands to a smooth dough. Grease a springform pan (24 cm Ø).
2
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a form with it, press the dough on the bottom and the edges. Put it in a cold place.
3
Clean the mushrooms and cut them in half. Peel and finely chop the onion. Sort the spinach, wash and drain well. Heat the oil in a large pan and fry the mushrooms well. Add the onion and fry briefly.
4
Add the spinach and let it collapse. Season with salt and pepper. Place in a sieve and drain.
5
Mix crème fraîche with 4 eggs until smooth, season with salt, pepper and nutmeg. Cut cheese into cubes, cut ham into strips. Spread mushroom mixture, ham and cheese on the dough. Pour egg icing on top.
6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for 35-40 minutes. Wash chives, shake dry and cut into thin rolls.
7
Take the mushroom cake out of the oven, arrange and sprinkle with chives.