Savory Vegetable Cake Recipe

For the cake batter: in a mixing bowl, whisk the eggs, salt, and pepper. Add the milk, oil, and white wine. Fold in the sifted flour and baking powder.

For the filling: in a pan, sauté the sliced onion in the clarified butter without coloring. Add the zucchini cut into small cubes and lightly brown. Add the spinach and let it wilt. Set the filling aside in a dish to cool. Preheat your oven to 170°C (340°F) and place your mold on a perforated tray. When the filling has cooled, add the batter, the dried tomatoes cut into thin slices, the cooked peas, and the cheeses. Fill the mold ¾ full and bake for 45 minutes at 170°C (340°F).

To finish, for the cream with fresh cheese: whisk together all the ingredients and pour them into a piping bag. Unmold the cake and let it cool. Once it is cold, cut it into 3 layers and fill each layer with cream. Dust the top with a mixture of flowers and superfruits.