Mushroom cake with rye and sour cream

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 75 g Walnut kernels
  • 100 g Flour
  • 50 g Rye flour (type 1150)
  • 1 TEASPOON demerara sugar
  • 7-10 Tbsp Salt
  • 100 g Butter
  • 5 Eggs (size M)
  • 500 g brown mushrooms
  • 1 small bunch of spring onions
  • 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 Sour cream and chopped walnuts
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Coarsely grind the walnuts. Mix flour, nuts, sugar 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. 2

    Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a mould with it, press the dough on the bottom and the edges. Put it in a cold place.

  3. 3

    Clean the mushrooms and cut them in half. Clean, wash and cut spring onions into rings. Sort the spinach, wash and drain well. Heat the oil in a large pan and fry the mushrooms well.

  4. 4

    Add the onion and fry briefly. Add the spinach and let it collapse. Season with salt and pepper. Place in a sieve and drain.

  5. 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. 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. 7

    Remove the mushroom cake from the oven, arrange, cut into pieces, garnish with sour cream and nuts if necessary and sprinkle with chives.

Nutrition Facts

KCAL
470 kcal
CARBS
18 g
FATS
37 g
PROTEINS
17 g