Ingredients
For 1 springform cake tin 26 cm Ø
For the case
300g
Pumpernickel, chopped in blender
1
Egg(s)
2tbsp
Butter, melted
For the filling
250g
QimiQ Classic, room temperature
2
Onion(s), finely sliced
3
Garlic clove(s), finely chopped
2
Carrot(s), grated
200g
White cabbage, finely sliced
5
Mushrooms, finely sliced
3
Pickled salt gherkins, finely shredded
g
Sunflower oil, to fry
60g
Tomato paste
3
Red beet(s), cooked
1tbsp
Vegetable stock powder
Salt and pepper
250g
Sour cream 15 % fat
2tbsp
Corn starch
3
Egg(s)
Preparation
- Preheat an oven to 320 °F (conventional oven).
- Mix the pumpernickel crumbs, egg and melted butter well and press firmly into the base of the greased loose bottomed cake tin.
- Bake in the hot oven for 10 minutes and allow to cool.
- Wrap the base of the cake tin in tin foil to prevent liquid seepage.
- Fry the vegetables, with the exception of the beetroot, in oil, add the tomato puree and continue to cook until soft. Allow to cool.
- Add the beetroot and season to taste with vegetable stock powder, salt and pepper.
- Whisk the unchilled QimiQ Classic smooth. Add the sour cream, corn starch and egg and mix well.
- Add the QimiQ mixture to the vegetables and pour onto the crust.
- Bake in the oven at 320 °F for approx. 60 minutes (cover with tin foil to prevent burning if necessary).
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