Servings:
6
INGREDIENTS
- For the base:
- -300 g of wholewheatflour
- -150 g butter, very cold
- -water and salt
- For the stuffing:
- -2 leaves of wakame (10 g)
- -10 g of leaves of seaweed Dulse
- -4 big eggs
- -125 ml of cream or soy cream
- -3 large red onions (sliced)
- -2 tablespoons soy sauce
- -oil, salt, nutmeg and white pepper
- -a handful of lightly toasted sesame seeds
INSTRUCTIONS
- Pour the flour with a pinch of salt and the grated chilled butter in a bowl for dessert, stirring until the consistency is similar to that of sawdust. Add water, knead lightly until the dough no longer sticks to your fingers. The trick to this cake is to mix as little as possible, in order to obtain a soft and crunchy result.
- After preparing the dough cover a cake pan as follows: first of all, roll out the dough making a circle of the same diameter of the baking tin. Then weave a sufficient amount of dough to close the side edges of the baking tin. Drill holes in the dough with a fork and add dried legumes to prevent the dough swelling while cooking. Bake at 180 ° C for about 10 minutes, remove and pour the prepared stuffing.
- Filling. Soak the wakame seaweed in a bowl with a little of water and a few tablespoons of soy sauce. Ten minutes is enough. Meanwhile saute the onion in a pan until it’s golden brown, add the drained wakame seaweed and the not soaked Dulse. Fry for 2 minutes.
- Beat the eggs in a bowl for desserts until they are very foamy. Mix in the cream, salt, pepper and nutmeg. At the end add the onions with algae.
- At this point, pour the mixture on the base of the cake when it is still halfway through cooking. Bake in the oven for about 20 minutes or until the eggs are cooked. Remove from the oven, wait a few minutes and remove from the baking tin. Serve decorating the base with sesame seeds.
