Spinach Pancake Cake with Mushroom Cream
cobalt (Co)
Vitamin K
selenium (Se)
phosphorus (P)
Vitamin H
Choline
Description
An original appetizer in the form of a cake: tender spinach pancakes layered with a fragrant creamy mushroom cream.
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Spinach — 20 г
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Wheat flour (highest grade) — 45 г
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Milk 2.5% — 30 мл
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Chicken egg — 1 шт
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Sunflower oil (refined) — 9 мл
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Baking powder — 1 г
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Granulated sugar — 1 г
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Table salt — 1 г
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Water, carbonated water — 45 мл
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Champignons — 45 г
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Cream 20% — 20 мл
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Cream cheese (spreadable) — 15 г
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Garlic — 1 зубчик
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Dried thyme — 1 г
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Ground black pepper — 1 г
- Wash, dry and blend the spinach with water in a blender until pureed.
- In a bowl, mix the egg, milk, sugar and salt. Add the spinach puree and sunflower oil, stir.
- Sift the flour with baking powder into the liquid mixture. Knead a smooth batter without lumps.
- 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.
- 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.
- 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.
- 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.
- Garnish the top with thinly sliced raw champignons and spinach leaves if desired. Let the cake rest for 5-10 minutes before serving.
442
151 kcal / 100 g
kcal
16.4 g
5.6 g / 100 g
Protein
41.2 g
14.1 g / 100 g
Carbohydrates
23.6 g
8.1 g / 100 g
Fats
4.0 g
1.4 g / 100 g
Ash
2.7 g
0.9 g / 100 g
Fiber
70.1%
Water
4.8 g
1.6 g / 100 g
Sugars
32.2 g
11.0 g / 100 g
Starch
0.12 g
0.04 g / 100 g
Omega-3
6.84 g
2.33 g / 100 g
Omega-6
7.5 g
2.6 g / 100 g
SFA
