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 Sauce Base
2pcs
Onion(s), finely sliced
2pcs
Garlic clove(s), finely chopped
2pcs
Carrot(s), grated
200g
White cabbage, finely sliced
5pcs
Mushrooms, finely sliced
3pcs
Pickled salt gherkins, finely shredded
1tbsp
Sunflower oil, to fry
60g
Tomato paste
3pcs
Red beet(s), cooked
1pinch(es)
Salt and pepper
250g
Sour cream 15 % fat
3tbsp
Corn starch
3pcs
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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