Pancake cake

Ingredients for 4 servings:

• 2 eggs
• 250 ml milk
• 150 g flour
• 1 onion(s), finely chopped
• 2 tbsp oil
• 500 g chopped tomatoes (package)
• 1 tbsp tomato paste
• 200 g ham, cooked, cut into small pieces
• 200 g grated Edam cheese
• salt and pepper
• Sugar
• Parsley
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Separate the eggs. Mix the milk, a pinch of salt, egg yolks, and flour, and let it swell (about 10 minutes). Beat the egg whites until stiff peaks form and fold into the batter. Sauté the onions in 1 tablespoon of oil until translucent. Dust with 1 tablespoon of flour. Add the tomatoes and tomato paste and simmer for about 5 minutes. Season to taste and stir in the chopped parsley. Add 1 tablespoon of oil to the pan and cook 4 pancakes from the pancake mixture. Mix in the cooked ham and cheese. Place one pancake on a baking sheet, divide the mixture (onion and tomato) into 3 portions, and place the cheese and ham on top of the 4th pancake. Bake at 200°C for 20-30 minutes.