- flour - 6 Art. spoons
- large eggs - 10 pieces
- Ready-made shortbread dough - - To taste
- sour cream - 2 Cups
- whole milk - 2 cups
- salt - 2 teaspoons
- black pepper - 1 teaspoon
- chopped fresh thyme - 2 st. spoons
- corn kernels - 2 Cups
- cherry tomatoes - 1 glass (cut in half)
- grated cheddar cheese - 1/2 cup
On a lightly floured work surface, roll a dough diameter of 40 cm from the dough. Place the dough in a baking dish with a removable bottom, gently pressing the edges. Using a sharp knife, evenly cut off excess dough on the edge of the mold. Cover with a plastic wrap and put in the refrigerator for 20 minutes. Preheat the oven to 190 degrees. Put the form with the test in the oven, cover with parchment paper and bake until light brown, about 25 minutes. Remove parchment paper and continue baking until golden brown, about 5 minutes. Put on the grate and allow to cool completely. In a bowl, mix an egg and flour with an electric mixer at high speed until a homogeneous mass is obtained. Add the remaining 9 eggs and continue to whisk. Beat a whisk in a bowl of sour cream, add milk and continue to whisk until the mixture mixes well. Add the mass to the egg mixture together with salt, pepper and thyme. Mix well with a mixer. Pour the mixture into a large bowl through a fine sieve. Lay the corn, tomatoes and cheese on the dough. Pour over the egg mixture. Bake for 20 minutes, reduce the temperature to 160 degrees and continue baking until the top hardens, until golden brown, from 40 to 50 minutes. Put the cake on the grill for cooling, about 20 minutes. Serve the cake warm or at room temperature. To heat the cake, cover it with aluminum foil and bake in the oven at a temperature of 160 degrees for about 15 minutes.
Servings: 10