Spaghetti cake

Ingredients for 8 servings:

• Spaghetti, cooked, from the previous day, from 600 g raw material
• 4 eggs
• 1 cup whipped cream
• 3 tomatoes
• 140 g corn (can)
• 100 g salami, in thin slices
• 100 g cheese (pizza cheese), grated
• Salt
• Pepper, colored, from the mill
• Nutmeg, freshly grated
• Fat for the mold
• Basil, a few leaves
• e.g. ketchup

Instructions

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

with tomatoes, salami, corn and fresh basil

Preheat the oven to 180°C fan/convection oven. Spread the spaghetti evenly in a greased pizza or tart dish. Whisk the eggs with the cream, season with salt, a few turns of freshly ground pepper, and some freshly grated nutmeg, and pour evenly over the spaghetti. Thinly slice the tomatoes, removing the stems. Drain the corn. Arrange the tomato and salami slices and the corn on the spaghetti. Top with the cheese and bake for about 40 minutes, covering if necessary. Remove from the oven, carefully loosen the pan, and slide the tart onto a large plate. Cut into tart wedges and garnish with a few basil leaves. Serve with ketchup, if desired.