Florentine Pancake Cake
|For spinach filling|
|Spinach||375 Gram, blanched|
|For cheese and mushroom filling|
|Cream cheese||500 Gram|
|Mornay sauce||2 Cup (32 tbs)|
|Grated cheese||3 Tablespoon|
|Freshly ground black pepper||To Taste|
Preheat oven to 180Â°C (350Â°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.
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.