Swiss Wähen Shortcrust Pastry – Diabetes

A simple but delicious cake recipe:

For the dough:

Form the flour with the salt on a baking board. Spread the butter evenly on it, drip a few tbsp of cold water in the middle and knead everything together to form a firm dough. Leave the dough to cool for 60 minutes. Preheat the oven to 200 °C. Roll out the dough to a thickness of 3mm. Line a 22CM diameter cake springform pan with it and form a rim.

Cut the aluminum foil to the size of the pan, brush it with oil and press it on the bottom and the edge of the pastry. Bake the cake in the oven for 10 minutes, remove the foil and bake the cake for another 5-8 minutes. Then cool. The base can be used for both sweet and savory cakes.

For the cheese topping:

Turn on the oven to 175 °C. Remove the peel from the onion and dice it. Roughly grate the cheese and mix. Fry the onion cubes in oil until translucent, remove from the stove and sprinkle with the paprika. Sprinkle half of the cheese on the pre-baked shortcrust pastry base. Spread the onion cubes and the remaining cheese evenly on top. Mix the eggs with the milk, flour, whipped cream, salt and nutmeg and pour over the cheese.

Bake the cake in the oven for 10 minutes. Now turn the heat up to 220 degrees and bake the cake for another 15 minutes.

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