Mushroom Cake

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For covering:

For the cast:

Instructions

Put the sifted flour with the dry yeast, the olive oil, the egg, the lukewarm milk and the salt in a bowl and work into a smooth dough. Cover and let the dough rise twice in a warm place.
Knead the dough again vigorously and cover it for another 30 minutes.
Roll out the dough to the size of a springform pan (26 cm). Grease the mold, dust it with flour, insert the dough and pull up one edge.
Sort out the forest mushrooms, clean and cut into small pieces as required. Peel and finely dice the onion and garlic cloves. Clean, wash and thinly slice the spring onions. Sort the thyme and cut into small pieces.
Heat the butter in a pan and sweat the onion, garlic, spring onions and thyme in it until translucent. Add the forest mushrooms and sweat briefly, remove from the heat, allow to cool slightly and spread on the dough. Beat the creme fraiche with the eggs in a bowl. Season well with nutmeg, cayenne pepper, salt and pepper and distribute evenly over the mushroom mixture. Finally, sprinkle with the Appenzeller and bake the mushroom cake in the oven preheated to 180 degrees for 40-45 minutes.
When the baking time is over, take the cake out of the oven, remove it from the springform pan, cut into pieces, garnish with herbs and tomatoes and serve.

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