Spicy confetti cake

Name: Spicy confetti cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 42
Ingredients: 2 medium-sized onions; 1-2 Garlic cloves; 2-3 TABLESPOONS Oil, 450 g frozen peas; 2 can(s) (425 ml each) Corn grains; 7-10 Tbsp salt, white pepper, nutmeg; 20 eggs, 1 l milk; 7-10 Tbsp Grease; 7-10 Tbsp Pepperoni, tomatoes and mini cabanossi

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 42

2 medium-sized onions
1-2 Garlic cloves
2-3 TABLESPOONS Oil, 450 g frozen peas
2 can(s) (425 ml each) Corn grains
7-10 Tbsp salt, white pepper, nutmeg
20 eggs, 1 l milk
7-10 Tbsp Grease
7-10 Tbsp Pepperoni, tomatoes and mini cabanossi

Directions

1
Peel and chop the onions and garlic. Fry in hot oil. Add peas. Drain the corn. Steam both for about 3 minutes. Season with salt and pepper
2
Whisk eggs and milk. Season well with salt, pepper and nutmeg. Pour about half of it into a greased fat pan (approx. 32 x 39 cm). Sprinkle about half of the vegetable mixture on top. Let them simmer in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for 10-15 minutes. Then add the rest of the egg milk and vegetables and let it set for another 35-40 minutes
3
Leave the cake to cool and cut into rhombuses. Garnish with pepperoni, tomato halves and slices of sausage and serve