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Florentine Pancake Cake Recipe
|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|
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
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.