Summary

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

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Instructions

1. Cook the spaghetti in enough salted water until al dente.
2. Mix the cream, eggs and egg yolks together. Salt, strong pepper and season with paprika.
3. Wash the tomatoes, remove the stalks and dice. Drain the peas and corn in a colander.
4. 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.
5. Bake in a preheated oven at 200 ° C (top / bottom heat) for about 40 minutes.
6. Garnish the finished cake with chopped parsley and small tomato slices.