- 1 greater Cauliflower
- 4 Eggs
- 150 ml Whipped cream
- 2 Spring onions
- 200 g Cheese
- 200 g Cooked ham
- 1 tbsp Food starch
For the dough
- 200 g Flour
- 100 g Low fat quark
- 100 g Margarine
- 1 tsp Baking powder
- 0,5 tsp Salt
- Clean the cauliflower and loosen the florets. Soak in boiling salted water for 8-10 minutes so that they still have plenty of bite, pour off and allow to evaporate. If desired, they can also be cooked over broth or salted water in the steamer.
- Place baking paper over the bottom of a 26 springform pan, punch down with the ring and close. Tear off any excess paper. Grease the edge well.
- Mix and knead the ingredients for the dough. Then roll out into a round shape and distribute evenly in the springform pan. Press up a small edge on the sides, about 0.5 cm.
- Bake for 15 minutes in a preheated oven at 200 ° C top / bottom heat.
- In a bowl, whisk 4 eggs and 150g whipped cream with salt, pepper and a little nutmeg. Fold in 2 finely chopped spring onions, 200g grated cheese, 200g finely chopped boiled ham and finally 1 tablespoon cornstarch.
- Cover the warm base with the cauliflower florets. If necessary, cut the florets smaller so that a relatively flat surface is created. Spread the remaining topping evenly over it.
- Cover the cake with baking paper and bake in a preheated oven at 200 ° C top / bottom heat for about 40 minutes. Remove the parchment paper after 25 minutes. When the cheese has melted golden yellow, the cake is ready.
- Goes well with a green salad.
- For the vegetarian version, don't just leave out the ham, but replace it with paprika.
- If there is no fresh cauliflower, the cake tastes good even with a 1kg frozen pack. The cauliflower florets used in the recipe weighed 900 grams.
Serving: 100gCalories: 303kcalCarbohydrates: 17.5gProtein: 12.2gFat: 20.6g