Spaghetti Cake À La Sabrina
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spahetti
- 250 ml whipped cream
- 4 medium egg (s)
- 2 medium egg yolks
- 200 g cocktail tomatoes
- 1 small Can (s) peas
- 1 can corn
- 100 g cheese (Gouda), medium-aed, rated
- 1 teaspoon parsley, chopped
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in enough salted water until al dente.
- Mix the cream, eggs and egg yolks together. Salt, strong pepper and season with paprika.
- Wash the tomatoes, remove the stalks and dice. Drain the peas and corn in a colander.
- Mix the spaghetti with cheese, diced tomatoes, peas and corn and place in a parchment-lined springform pan. Pour the egg and cream sauce over it.
- Bake in a preheated oven at 200 ° C (top / bottom heat) for about 40 minutes.
- Garnish the finished cake with chopped parsley and small tomato slices.
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