Cake with autumn trumpets

Ingredients for 1 servings:

• 500 g flour
• 1 sachet of dry yeast
• 1 tbsp sugar
• 250 ml water, lukewarm
• ½ tsp salt
• 2 tbsp oil
• 400 g mushrooms (autumn trumpet mushrooms)
• 100 g onion(s), diced
• a little salt and pepper
• 4 m.-sized eggs
• 500 ml cream
• 1 bunch parsley, thyme or marjoram as desired
• 50 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

Mix ingredients 1-3, then add the lukewarm water, salt and oil. Using a mixer or food processor, make a yeast dough and let it rise, covered, in a warm place for about 1 hour. Knead the dough again and roll it out. Place it on a baking tray, pull up the edges nicely and let it rise for another 20 minutes. Melt the butter in a saucepan and sauté the diced onions until translucent. Now add the cleaned autumn trumpets and sauté briefly, season with salt and pepper and let cool. Spread the mushroom mixture over the dough. Using a mixer or magic wand, make a glaze from the eggs, cream and herbs. It should be nice and fluffy. Pour it over the cake and bake in an oven preheated to 160°C for about 40 minutes.