Wild mushroom and truffle cake

• For 8 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cake Batter
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1 cup
  • Eggs : 3
  • Milk : 1 cup
  • Wild mushrooms (chopped) : 2 cups
  • Truffle oil : 1 tablespoon
• Mushroom Filling
  • Wild mushrooms (sliced) : 4 cups
  • Shallots (finely chopped) : 2
  • Garlic (minced) : 3 cloves
  • Fresh thyme (chopped) : 1 tablespoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 2 tablespoons
  • Truffle oil : 1 tablespoon
  • Grated Parmesan cheese : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• Cake Batter
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, until well combined.
• Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
• Fold in the chopped wild mushrooms and truffle oil.
• Mushroom Filling
• In a large skillet, heat the olive oil over medium heat.
• Add the sliced wild mushrooms, shallots, and garlic. Cook until the mushrooms are tender and the liquid has evaporated.
• Stir in the fresh thyme, salt, and black pepper. Cook for an additional 2 minutes.
• Remove from heat and stir in the truffle oil and grated Parmesan cheese.
• Pour half of the cake batter into the prepared cake pan. Spread the mushroom filling evenly over the batter.
• Pour the remaining cake batter over the mushroom filling, covering it completely.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

Tips

• Use a variety of wild mushrooms for a more complex flavor.
• Serve the cake with a drizzle of truffle oil and a sprinkle of fresh thyme for an elegant presentation.

Information

• This wild mushroom and truffle cake is a savory dish that can be served as an appetizer or a main course.
• The combination of wild mushrooms and truffle oil adds a rich and earthy flavor to the cake.
• This recipe can be made ahead of time and reheated before serving.