Pancake cake with salmon and spinach

Ingredients for 4 servings:

• 100 g buckwheat flour
• 200 g wheat flour
• 1 tsp, leveled salt
• n. B. Pfeffer
• e.g. chili powder
• 3 eggs
• 400 ml milk
• 50 ml olive oil
• 150 ml carbonated mineral water
• 450 g spinach, frozen
• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s)
• e.g. nutmeg
• e.g. salt and pepper
• n. B. water
• 250 g salmon fillet(s)
• 1 lime(s)
• 2 balls of mozzarella
• n. B. Butter flakes, cold
• e.g. Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 1 minute

First, combine flour, milk, olive oil, eggs, salt, pepper, and chili powder into a smooth batter. Refrigerate and let it set for about 1 hour. Then add the mineral water to the batter and mix well. Spread a little oil in a 28 cm pan and cook the pancakes. You will need about 9-10, depending on the thickness. Cut the salmon into smaller pieces and place them in a bowl. Mix with lime juice, salt, and pepper and let it marinate. Finely dice the onion, garlic, and chili pepper. Sauté in a little oil until soft. Add a little water. Season with salt, pepper, and nutmeg. Add the spinach. Thaw over medium heat and then simmer briefly. Remove from the heat. Cut the mozzarella into smaller pieces. Place baking paper on a stovetop tray and place a cake ring on top. Place the first pancake in the pan and adjust the cake ring to fit. Spread some spinach on the pancake, scatter the salmon pieces on top, and then scatter some mozzarella pieces on top. Place the next pancake on top and press down slightly. Repeat with the remaining layers. Top the top pancake with butter flakes and sprinkle with grated Parmesan cheese. Bake the pancake cake in a preheated oven (175°C fan/convection oven) for approximately 25-30 minutes. Remove the pan from the oven and remove the cake ring. Cut into slices and serve with a salad, if desired.