Asparagus Cake (Vegetable Cake)

For the asparagus tart, first remove the crusts from the white bread, and cut the leftover roll into slices about 2 cm thick.

Prepare a mold. Either use a 26 cm diameter springform pan or an oblong cake pan. Actually, you can use any mold that has a height of about 6 cm.

Line this with baking paper and place the bread slices in it without gaps on the bottom and sides.

In a bowl, stir together the chopped ham, eggs, milk, whipping cream, seasoning (season to taste) and the Parmesan cheese.

Place the cooked asparagus in the bread-lined dish. Pour the mixture of milk, whipped cream, spices and Parmesan over it. If desired, you can sprinkle additional Parmesan over the top of the tart.

Bake the tart at 200 degrees Celsius in the upper-lower heat and 180 degrees Celsius in the hot air. The asparagus tart is ready when it is nice and crispy on top and feels spongy when you tap it.

If the asparagus tart is crispy but not yet spongy, it is best to place a piece of aluminum foil on top.

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