My Colorful Meat Cake

5 from 7 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 132 kcal


The minced meat

  • 500 g Mixed minced meat
  • 2 piece Free range eggs
  • 1 piece Fresh carrots
  • 0,5 piece Celery bulb
  • 0,5 piece Fresh leek
  • 4 size Fresh mushrooms
  • 1 piece Spring onions fresh
  • 1 size Peeled garlic clove
  • 1 Tablespoon (level) Sweet paprika
  • Chilli (cayenne pepper) -in-house production
  • Himalayan salt
  • 2 tablespoon Breadcrumbs
  • Sunflower oil for the shape

The cauliflower

  • 1 piece Cauliflower fresh
  • 1 piece Fresh onion
  • Salt
  • 3 tablespoon Butter
  • 2 tablespoon Breadcrumbs

My * wrong hollandaise sauce *

  • 2 tablespoon Butter
  • 1 tablespoon Flour
  • Salt
  • Black pepper from the mill
  • Freshly grated nutmeg
  • 1 piece Free range eggs
  • Cauliflower broth


Preface and then preparation

  • Since there are boiled potatoes, I'll just make a * false hollandaise sauce *
  • Put the minced meat in a bowl. Beat eggs in. Then all the cleaned vegetables are chopped up. Likewise, chopped garlic, salt, paprika, cayenne pepper to taste and the breadcrumbs. Knead everything together well and season to taste.
  • Grease a bundt pan with oil and add the meat batter. Press something down. Then place the mold in the oven preheated to 180 ° on the bottom rail and bake everything for 40 minutes. Then turn out onto a plate.
  • In the meantime, cook the cauliflower in salted water with an onion. Drain and collect the broth. Heat the butter in a saucepan and fry the breadcrumbs until golden brown. Then pour over the cauliflower
  • For the sauce, heat the butter in a pan. Add flour and stir everything with a whisk to a light roux. Everything has to bubble and smell something seared. Then it's good. While stirring, pour in enough cauliflower stock to make a creamy sauce. Bring to the boil briefly and remove the pan from the heat. Separate the egg and stir the yolks into the sauce. Season everything well with salt, pepper and nutmeg.
  • Finally, put the cut meat, cauliflower, potatoes and sauce on plates. Good Appetite.


Serving: 100gCalories: 132kcalCarbohydrates: 8.2gProtein: 7.6gFat: 7.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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