Savory Pancake Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,294 cal. | (157 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 232 g | (200 %) | ||
| Carbohydrates | 194 g | (129 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 17.9 g | (60 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 293.2 μg | (489 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 469 μg | (156 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 64.9 μg | (144 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 3,544 mg | (89 %) | ||
| Calcium | 1,208 mg | (121 %) | ||
| Magnesium | 266 mg | (89 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 137.4 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 1,009 mg | |||
| Complete sugar | 95 g |
Ingredients
- For the batter
- 120 grams Pastry flour
- 250 milliliters milk
- 2 eggs
- 1 pinch salt
- 1 bunch Arugula
- For the filling
- 450 grams Pumpkin
- 3 Tbsps Vinegar
- 2 Tbsps sugar
- 1 Tbsp butter
- 400 grams cream cheese
- freshly ground peppers
- 200 grams Crème fraiche
- 100 grams Natural yogurt
- 2 Tbsps minced parsley
- 1 Tbsp lemon juice
- 4 Cherry tomatoes
- 2 Tbsps roasted Pumpkin seed
Preparation steps
For the batter: Combine flour, milk, eggs and salt to make a smooth waffle batter and let it rest for about 20 minutes. Rinse arugala, spin dry and mince, reserve a few pieces for garnish. Add minced arugula to batter and mix well.
Heat a little oil in a hot pan and ladle in a bit of 1/5 on the batter. Cook until golden brown on both sides, then remove and let cool Cook 5 pancakes, each with a diameter of 20 cm (approximately 8 inches).
For the filling: In the meantime, slice pumpkin flesh.
Heat butter in a pan and add pumpkin slices. Sprinkle with sugar and lightly sauté. Pour in 500 ml (approximately 2 cups) of water and vinegar, cover and simmer for about 5 minutes. Remove pumpkin slices and drain on paper towesl.
Spread cream cheese onto each pancake and season each with salt and pepper. Layer pancakes and pumpkin slices in a springform pan lined with parchment paper. Place pan in the refrigerator for 2-4 hours.
Whisk crème fraîche and yogurt. Stir in parsley and lemon juice and season with salt and pepper. Remove pan from the refrigerator, remove cake ring and slice. Spread crème fraîche sauce on 4 plates and arrange pieces of cake on sauce. Rinse tomatoes, cut into quarters and serve with cake. Garnish with remaining arugula and roasted pumpkin seeds.
