Sunny Garden Cake
Ingredients
- 75 g nut butter
- 75 g of walnut oil
- 250 g whole eggs
- 150 g semi-skimmed milk
- 50 g cream 35% fat
- 250 g flour
- 9 g yeast
- 1 g white pepper
- 3 g salt
- 1 pinch Espelette hot chili peppers
For the filling
- 150 g emmental cheese
- 60 g parmigiano reggiano cheese
- 50 g Stabilized Vegetable - Red pepper pieces 3-5 mm HG10 Cesarin
- 50 g Stabilized Vegetable - Yellow pepper pieces 3-5 mm HG10 Cesarin
- 60 g Stabilized Vegetable - Tomato cubes 6 x 6 HG10 Cesarin
- 60 g Stabilized Vegetable - Black olive slices HG10 Cesarin
- 60 g Stabilized Vegetable - Green olive granules HG10 P10 Cesarin
- 30 g Stabilized Vegetable - Tomato granules HG10 Cesarin
Rehydrate the vegetables Cesarin in water for at least 1 hour.
Preparation
Rehydrate the vegetables Cesarin in water for at least 1 hour.
In a mixer, mix the flour with the baking powder, incorporate the eggs, and whisk to combine.
Gradually add the nut butter warmed up at 50°C, the cream and milk. Add the oil and spices. Incorporate the drained vegetables and the grated cheeses and mix.
Place the mixture in a piping bag and fill the previously greased molds. Sprinkle with grated emmental. Bake at 160°C for 35/40 min.
Unmold and let them cool down to room temperature. Decorate the surface of the cake with red bell pepper waffles, olives, fresh basil and cherry tomatoes.
