Potato Cake with Porcini Mushroom Filling and Crispy Crust

Peel the peeled potatoes and mash them with the potato press. Mix with potato flour, semolina, an egg, a large pinch of smoked salt and Espelette pepper to form a smooth dough.

Press the potato dough flat on a baking mat or baking paper into a circle with a diameter of approx. 28 cm, making the edge thicker.

Clean the porcini mushrooms and cut into small pieces. Sweat without fat and season with salt, black pepper and a little thyme.

Cut the onion into thin rings and lightly translate them in a little butter.

Beat the two eggs with salt and pepper. In a 28 cm pan (important: the pan must not bake !!!) heat some rapeseed oil and add the eggs, switch off the heat immediately and sprinkle the eggs with breadcrumbs. (The eggs should only set slightly and stick together in a plate, not brown.)

Preheat the oven to 200 ° C.

Place the mushrooms on the prepared potato dough and press down a little. Brush the mushrooms with two tablespoons of crème fraîche and goat's cream cheese (mixed together beforehand) and sprinkle with a few chopped rosemary needles. Place the egg crust on the mushrooms, ideally it fits exactly on the mushroom filling and leaves the edge free. Drizzle the crust with a little mild olive oil.

Bake the cake in the oven at 200 ° C for about 35 minutes until golden brown.

The potato dough is very light and fluffy after baking. To get it off the baking paper or the baking mat, cover it with a plate and turn it over, then turn it over onto a second one, then it is the right way up and can be cut open.

Go with a quick dip made of crème fraîche, stirred with milk and seasoned with salt, pepper, garlic and herbs. As an addition, a colorful salad to suit your mood. Finished!