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Tortilla cake with coconut cream, raspberries, and grillage
This is one fantastically light and delicious cake - soft coconut milk cream, grilled and fresh raspberries!
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I woke up in the morning with the thought that I didn't know what to eat so delicious for breakfast. I open the fridge and I baked a lazy pizza in a pan from what was found there… While the coffee brewed the pizza was ready - :)
Mix the dough ingredients and place them in a pan to form a flatter shape by hand (or bake in the oven by rolling it out on parchment paper).
Smooth with a spoon and bake at very low temperature until the bottom is baked.
Turn to the other side with a wide spatula.
While the bottom is baking, grate the cheese, squeeze the tuna, cut the bows and mix everything.
Add spices as desired.
Cut the cherry tomatoes in half.
When the base is cut on its surface, put the tomatoes covered, sprinkled with cheese-tuna-onion mixture.
Put the lid on the pan and bake for another ~ 10 minutes until the cheese has melted.
I poured some more water at the bottom so that the bottom would not burn - while the cheese was melting, the water evaporated and the base was soft and not sticking.
Finished product weight 535
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This is one fantastically light and delicious cake - soft coconut milk cream, grilled and fresh raspberries!
Rhubarb time begins. Sweet and sour, and very tasty muffins.
Summer and ice cream: it's hard to find an even better combination! And if the ice cream is healthy, safe for our stomachs and hips, and with such great nutritional value!
As a result of the experiment, delicious, filling cookies were made for me from the remaining pumpkin puree.
