Mushroom and Abundance cake
Difficulty level: easy
Servings 6 people
Ingredients
- 400 g mushrooms from Paris
- 150 g of Abundance
- 100 g hazelnuts + 20 g
- 1 bunch parsley costs
- 125 g bacon
- 100 g flour wheat
- 100 g flour buckwheat
- 1 bag yeast chemical
- 4 eggs
- 100 g butter ½ salt
- Salt
- Pepper
Instructions
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Preheat the oven to 180°C.
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Wash and cut the mushrooms, set the smaller ones aside for the top and cut the rest into thin strips. Chop the parsley (reserve some for decoration) and grate the Abondance. Melt the butter.
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In a salad bowl, mix the flour with the yeast, then add the eggs one by one, the melted butter, salt and pepper generously.
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Add the mushrooms, bacon, grated Abondance, 100 g of coarsely chopped hazelnuts and chopped parsley. Mix well.
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Pour the mixture into a cake mold lined with parchment paper. Bake in a hot oven for 50 min.
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In a pan with a piece of butter, brown the small mushrooms set aside and the 20 g of whole hazelnuts for 3 minutes.
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Place this mixture on the cake when it comes out of the oven and sprinkle with chopped parsley. Enjoy with a salad.
Trick
This cake base is also delicious in summer, replacing the mushrooms with zucchini and the Abondance with goat cheese.
© Anne Kerouédan for Cniel
