Description
Very easy to prepare snack cake with a soft texture, rich mushroom flavor and a slight hint of white wine and thyme.
Ingredients
-
Flour
140 g
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Rye flour
40 g
-
Chicken egg
4 piece
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Leavening agent
10 g
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Vegetable oil
100 ml
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Salt
1 tsp
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Thyme
1 tsp
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Mushrooms
6 piece
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Onion
0.5 piece
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Dry white wine
40 ml
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Olive oil
1 Tbsp
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Soy sauce
1 Tbsp
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Black pepper
0.5 tsp
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Thyme
1 tsp
Cooking
Mushrooms clean, wipe with a damp cloth and cut into small plates. Peel the onion and cut into half rings.
In a pan, heat olive oil. Add the onion and fry on medium heat until transparent. Add the sliced mushrooms, soy sauce, thyme and pepper.
Simmer 2 minutes, then pour the white wine and cook for another 3 minutes until the liquid is evaporated.
Separate the whites from the yolks. Beat egg whites with salt until "hard" peaks.
Whip the egg yolks with a whisk with thyme.
Mix the rye flour and the baking powder.
To proteins in gently with a silicone spatula, add the egg yolks, mix well. Then small portions enter the flour. Add the vegetable oil and stir. It's rather thick batter. Pour the batter into the form, greased with butter, (ideally of size 25x10, I have more, so was a bit smallish). Put the mushroom stuffing, slightly pressing it into the dough.
Put in a preheated 180 degree oven for 25 minutes. Ready to test a torch.
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