Hackfleisch-Cranberry Cake

Ingredients

• 150 g puff pastry (frozen)
• oil for the pan
• 1 stale roll
• 4 Spring Onions
• 2 red chili peppers
• 2 shallots
• 3 Garlic cloves
• 1 tbsp butter
• 75 g cashew nuts
• 150 g cranberries
• 3 eggs
• 750 g ground beef
• 0.5 tsp cinnamon
• 0.25 tsp clove powder
• 0.5 tsp freshly grated ginger
• Salt
• pepper (ground)

Instructions

1. 1.

   Let the puff pastry thaw while laying it flat. Brush the baking pan with oil. Preheat the oven to 180°C (350°F) fan‑forced.

2. 2.

   Soak the roll in lukewarm water. Clean and slice the spring onions into rings. Slice the chilies lengthwise, deseed, wash and finely chop. Peel and finely chop the shallots and garlic. Sauté both in hot butter until translucent. Remove from heat. Toast the cashews in a dry pan, cool and roughly chop. Rinse and drain the cranberries. Drain the soaked roll and mix with chili, shallot, garlic, spring onions, cranberries, nuts, eggs and ground beef. Season with cinnamon, clove powder, ginger, salt and pepper; knead into one meat dough. Place the dough in the oiled round pan and smooth.

3. 3.

   Lay the puff pastry on top, roll to about 0.5 cm thickness and cut parallel slits every 1.5 cm at a 45° angle to create a diamond pattern. Gently pull apart the layers so the pattern shows through. Place over the meat dough, press down and trim excess edges.

4. 4.

   Bake in the preheated oven on the lower rack for about 1 hour. If the pastry darkens too much, cover with foil.