Wild Garlic Cream Cheese Cake with Pignoli

For the dough, rub flour with cold butter, quickly knead together with the egg, 1 to 2 tbsp. ice cold water and a little salt. Wrap in cling film and rest for about 30 min. until chilled. Roll out the dough to a thickness of about 3 mm, spread a mold with the dough so that the edge overhangs the mold (when baking, the dough will pull together).

Form dry beans or other legumes in the dough. Pre-bake the dough at 220 °C for about 15 minutes. Remove pulses (the pulses for “blind baking” can always be used another time and for years).

For the filling, rinse, clean and coarsely chop spinach leaves and wild garlic. Grind in a mortar with eggs, pignoli, olive oil, basil and Parmesan for about 1 minute. Fill pre-baked dough with the mixture, cover with cream cheese and bake at 200 °C for about 15 minutes.

For the sauce, hard eggs, peel, grate finely, stir with 4 tbsp pepper, salt, olive oil and 1 tbsp juice of a lemon.

For sour cream sauce, stir through all ingredients.

Let the cake cool a little before serving, it is best to bring it to the table lukewarm with the sauces.

Aromatic white wine

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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