John Myers
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Casserole: Mini Asparagus Cake
The perfect casserole: mini asparagus cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 100 g Flour
- 50 g Margarine
- 1 Egg yolk
- 1 pinch Salt
* for the filling
- 500 g Fresh asparagus
- 200 g Cream cheese with wild garlic
- 100 g Cream
- 1 Egg
- 1 Protein
- Salt
- Pepper
- For the dough, knead all the ingredients together. Then shape into a ball, wrap it in cling film and put in the fridge for about 30 minutes.
- Peel the asparagus, cut into bite-sized pieces and then cook in salt-sugar-water until al dente. Then take it out of the water and let it cool down a bit.
- Mix the cream cheese, cream, egg and egg white together and season to taste. (Not too much salt as the cheese is already salted.)
- Put the dough in a springform pan, pressing down a half-height edge. Spread the asparagus on top. Pour the cheese and cream mixture over it.
- Now bake the cake in the oven preheated to 200 ° C for about 30-35 minutes.
- Then take it out and let it cool down, only then take it out of the mold and cut into pieces. Serve lukewarm (better) or cold.
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