Pancake cake

Ingredients for 8 servings:

• 20 g butter
• 125 g flour (wholemeal flour)
• 125 g flour
• 375 ml milk
• 1 pinch of baking powder
• 4 eggs
• 4 tbsp oil
• 1 bunch of parsley
• 1 bunch of chervil
• Fat for the mold
• 250 g thinly sliced ​​ham
• 300 g cheese (Emmental), grated
• 1 clove(s) garlic
• 2 packs of tomatoes, pureed
• ½ tsp sugar
• 1 tbsp mustard, medium hot
• Salt
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mix both types of flour with butter, milk, salt, and eggs. Let it swell for 15 minutes, then stir in the baking powder. Heat the oil in a pan and fry 8 thin pancakes from the batter one after the other over medium heat for about 6 minutes. Rinse the herbs, shake them dry, and chop them. Set aside 1 tablespoon for garnishing. Place 1 pancake in a greased springform pan, spread 1/4 of the ham and 1/7 of the cheese on top. Place another pancake on top, again with 1/7 of the cheese and sprinkle with the herbs. Now add another pancake, then ham and cheese, and continue until all the ingredients are used up. Bake the cake in a preheated oven at 180 degrees Celsius for about 15 minutes. Meanwhile, peel the garlic and press it through a press. Let the tomatoes, sugar, and garlic cook gently over medium heat for about 10 minutes. Stir the mustard into the tomato sauce and season with salt and pepper. Sprinkle the finished pancake cake with the remaining herbs and serve with the tomato sauce.