Baked crepes with seasonal vegetables
-3 recipes
Salty cake with dandelion and almond cream
ingredients
servings
8
Dandelion
500 oz
Spinach
500 oz
Fresh sage
6 leafs
Cornflour
2 spoons
Almonds
100 oz
Hemp seeds, peeled
4 spoons
Lemons
1 half
Food yeast flakes
1/4 spoon
Natural sea salt
1/2 teaspoon
Water
1/2 glass
Type 1 wheat flour
300 oz
Sunflower oil
4 spoons
Water
150 fl oz
Natural sea salt
to taste
Vegan yeast
4 oz
Bakery products from Italy
Salty cake with dandelion and almond cream
Salty cake with dandelion and almond cream
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious and rich savory cake, perfect for Easter or spring picnics, all vegetable.
preparation
step 1
We put our vegetables, previously cleaned with the utmost care, in a sufficiently large pot, cover them with water, add a pinch of salt and let's boil for 15-20 minutes. Once ready let's drain them, and let them cool.
step 2
Meanwhile, put in the blender the almonds previously soaked for 8 hours and drained, hemp seeds, lemon juice, salt, flake food yeast and water. Blend at top speed until a slightly granular and homogeneous mixture is obtained.
step 3
So, gather it in a container, cover it and let it rest in firgoride for at least 30 minutes so that all the flavors are well blended.
step 4
In the meantime, prepare the pasta: on the pastry board, combine the type 1 flour with a fountain, let's practice the classic hole in the center and put salt, yeast and oil inside. Then add the water a little at a time and begin to mix all the ingredients.
step 5
Knead carefully until you get a nice homogeneous dough that we are going to wrap in the transparent film and keep in the refrigerator for at least 30 minutes.
step 6
Then we resume our previously boiled vegetables and squeeze them well, then put them in the jug of the mixer along with sage, almond cream and add a pinch of salt.
step 7
Blend everything at top speed until you get a homogeneous mixture in which the vegetables will be perfectly chopped. Then pour the mixture into a bowl and add the starch, stirring very quickly.
step 8
Recover from the fridge our dough loaf and keep aside about 1/4, which we will need for the decorations. We then spread the remaining dough without reworking it in order to obtain a disc of about 30 cm in diameter.
step 9
Then transfer it to a 26 cm diameter cake tin previously coated with baking paper. Let's make it adhere perfectly to the walls and prick the bottom with a fork. So we spread our stuffing and decorate our cake as we like it!
step 10
While we have fun with the decorations, we heat the oven at 220 ° C in static mode. Then brush the surface of the cake with water so that the smaller decorations do not burn and bake for 30 minutes.
step 11
Let the salted cake cool before serving!
