Sweet Plantain Nettle Cake

For the shortcrust pastry base, grind the powdered sugar, flour, sugar, the butter pieces and salt with your hands into fine crumbles and then knead together with the egg yolk. Add milk if necessary. Form the dough into a ball and cook for half an hour with the lid closed until cooled. Roll out the dough on a little flour and place it in a cake springform pan lined with parchment paper. Save some dough for the decoration.

Make the plantain and nettles in water, drain, squeeze well and chop finely.

Beat the eggs, milk and honey melted in a bain-marie until creamy. Fold in the raisins and the finely chopped wild vegetables. Cover the cake base with the ground nuts.

On top of this, form the plantain and nettle mixture. Decorate the cake with a pattern of thin strips of dough and sprinkle with brown sugar (it caramelizes during baking).

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they are also characterized by a fresh taste!

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