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Florentine Pancake Cake

Gadget.Cook's picture
For spinach filling
  Shallots 3
  Butter 30 Gram
  Spinach 375 Gram, blanched
  Salt 1⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon
For cheese and mushroom filling
  Mushrooms 250 Gram
  Butter 15 Gram
  Cream cheese 500 Gram
  Egg 1
  Mornay sauce 2 Cup (32 tbs)
  Grated cheese 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste

Preheat oven to 180°C (350°F).
In the work bowl chop 3 shallots.
Lightly saute the shallots in the butter.
In the work bowl combine the blanched spinach, the shallots, the salt, and the nutmeg.
Process for 5 seconds.
Set aside.
In the work bowl chop the mushrooms and shallots.
Saute the mushrooms and the shallots for 5 minutes.
Place the cream cheese, the egg and % cup of mornay sauce in the work bowl, add the mushrooms, season and process to combine.
Butter a round 23 cm (9 in) diameter souffle dish.
Cover the bottom of the dish with some cheese and mushroom filling.
In the centre place a pancake, spread it with some spinach filling.
Place alternating layers of pancakes and fillings, topping it with a pancake.
Spread the remaining cheese sauce on top and on the sides of the mound.
Sprinkle with 3 tablespoons of grated cheese and dot with pieces of butter.
Bake for 30 minutes or until the top is golden brown.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3398 Calories from Fat 2736

% Daily Value*

Total Fat 309 g476%

Saturated Fat 129.5 g647.3%

Trans Fat 0 g

Cholesterol 1122.5 mg374.2%

Sodium 6254.6 mg260.6%

Total Carbohydrates 86 g28.5%

Dietary Fiber 12.9 g51.5%

Sugars 22.7 g

Protein 90 g179.3%

Vitamin A 878.9% Vitamin C 194.7%

Calcium 143.9% Iron 88.1%

*Based on a 2000 Calorie diet

Florentine Pancake Cake Recipe