An open cake with asparagus and cheese spread, prepared according to this or similar recipe with small variations, is always served at the buffet buffet on Midsummer’s Day. In Sweden, the special Swedish cheese Västerbotten cheese is used for the elderly, with a distinct taste and aroma, the local answer to parmesan. This cake can be served cold or a little hot.
For a cake recipe you need:
- flour – 400 ml
- eggs – 1 pc.
- butter (cold) – 125g
- salt – 1 pinch
- water (cold) – 1.5 tbsp. l.
- green asparagus – 250g
- eggs – 3 pcs.
- ripe hard cheese, grated (for example, parmesan) – 300 ml
- fresh cream – 200 ml
- paprika (ground) – 1/2 tsp
- salt to taste
- freshly ground black pepper – to taste
- sour cream
- green onions.
To prepare the dough, stir the egg with a fork, cut the butter into small pieces. Put flour, salt, butter and eggs in a food processor.
And grind it into crumbs.
Add cold water and knead to a homogeneous dough. Put in a greased pan
Smooth the dough along the bottom and sides of a heat-resistant cake tin. We dot with a fork and send it to the fridge for at least 30 minutes.
We bake in the middle of the oven for 10 minutes at 200 ° C. I put the beans in the mold so that the dough does not rise. Cover the dough with parchment paper and sprinkle over the beans.
We wash the asparagus, break off the lower hard part, cut into 3-4 parts and blanch in boiling water for 1 minute. Mix fresh cream (you can replace it with greasy, sour sour cream), eggs, paprika powder, salt and pepper. Add cheese last.
Pour the filling into a cooled form and spread the asparagus on top.
Bake in the middle of the oven for 30 minutes or until golden brown.
Let it cool and decorate with sour cream, possibly caviar and finely chopped green onion before serving, as the picture shows. Have a nice meal!