Spinach Pancake Cake with Mushroom Cream

Spinach Pancake Cake with Mushroom Cream

40 min
Medium
1 serv.
295 g / 1 serv.

Rating

Average rating:—

Description

An original appetizer in the form of a cake: tender spinach pancakes layered with a fragrant creamy mushroom cream.

  1. Wash, dry and blend the spinach with water in a blender until pureed.
  2. In a bowl, mix the egg, milk, sugar and salt. Add the spinach puree and sunflower oil, stir.
  3. Sift the flour with baking powder into the liquid mixture. Knead a smooth batter without lumps.
  4. Heat a frying pan over medium heat. Bake thin small-diameter pancakes from the batter (about 3-4 pieces for 1 serving). Let them cool slightly.
  5. For the cream: finely chop the champignons. Heat the remaining oil in a frying pan, fry the mushrooms with minced garlic and thyme until golden brown. Season with salt and pepper.
  6. Pour the cream into the pan, bring to a boil and reduce slightly. Let the mixture cool a bit, then add the cream cheese and mix thoroughly until creamy.
  7. Assemble the cake: place a pancake on a plate, spread with a portion of the mushroom cream. Repeat the layers until all ingredients are used, finishing with cream.
  8. Garnish the top with thinly sliced raw champignons and spinach leaves if desired. Let the cake rest for 5-10 minutes before serving.
446
151 kcal / 100 g
kcal
16.4 g
5.6 g / 100 g
Protein
41.3 g
14.0 g / 100 g
Carbohydrates
24.0 g
8.1 g / 100 g
Fats