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Spaghetti cake à la Sabrina

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Ingredients for 4 servings:

  • 300g spaghetti
  • 250 ml whipped cream
  • 4 m.-sized eggs
  • 2 medium-sized egg yolks
  • 200 g cocktail tomatoes
  • 1 small can of peas
  • 1 can of corn
  • 100 g cheese (Gouda), medium-aged, grated
  • 1 tsp parsley, chopped
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook spaghetti in plenty of salted water until al dente. Whisk together the cream, eggs, and egg yolks. Season with salt, pepper, and paprika to taste. Wash the tomatoes, remove the stem ends, and dice them. Drain the peas and corn in a sieve. Mix the spaghetti with the cheese, diced tomatoes, peas, and corn, and place in a springform pan lined with baking paper. Pour the egg and cream mixture over the spaghetti. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. Garnish the finished cake with chopped parsley and small tomato slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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