Romanoff – Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g puff pastry (frozen)
- 600 g minced meat (beef)
- 1 teaspoon salt
- 0.5 teaspoon ½ black pepper
- 3 egg yolks
- 2 onions)
- 100 g mushrooms, fresh
- 50 g cheese (Roquefort)
- 100 g bacon, wax, cut into thin slices
- 2 tablespoon chervil, chopped
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry. Preheat the oven to 200 ° C.
- Knead the minced meat with salt, pepper and egg yolk. Peel and dice the onions. Clean and quarter the mushrooms. Roughly crumble the Roquefort.
- Line the bottom of a springform pan with the bacon slices. Scatter onion cubes, pieces of cheese, herbs and the quartered mushrooms on top. Then spread the meat dough over it and press it on.
- Roll out the puff pastry the size of the springform pan and place over the filling. Press the edges firmly and prick the dough several times with a fork. Bake the cake on the middle shelf for 40 minutes.
- Pour it onto a plate while it is still hot (caution: it drips a lot), pull the bacon slices off the bottom of the tin and place on the cake. Serve hot.
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