Pancake cake with spinach and cheese

Ingredients for 1 servings:

• 250 g flour
• 500 ml milk
• 1 pinch of salt
• 3 eggs
• Fat for the mold
• 1,500 g spinach
• 2 onions
• 80 g butter
• 500 g tomato puree with tomato pieces
• 250 g Gouda, middle-aged, in one piece
• salt and pepper
• Cayenne pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

is layered and later sliced ​​like a cake

Mix flour, milk, salt, and eggs to make a pancake batter. Trim and wash the spinach. Dice the onions and cook in 30g of butter until translucent. Add the spinach and let it wilt in a covered pan. Cover and cook for 10 minutes. Season with salt, pepper, and nutmeg. Press the liquid through a fine-mesh sieve. Season the tomato puree with salt and cayenne pepper. Grate the cheese. Cook 8 pancakes one after the other from the pancake batter in the remaining fat. Place a pancake in a greased, ovenproof, round dish, top each with 1/8 of the spinach, tomato sauce, and cheese. Continue until all ingredients are used up. The last layer should be cheese. Bake in a preheated oven at 250°C (top/bottom heat) on the second rack from the bottom for 20 minutes. Cut the finished pancake cake into portions and serve.