Try this delicious cake recipe:
Buckwheat crepe: Put all the ingredients in a suitable bowl and whisk with a blender until smooth. Heat some clarified butter in a frying pan and fry the pancakes until they are golden brown. Repeat this process until the batter is used up.
Filling: Heat the olive oil and sauté the shallots and garlic in it without coloring. Add the peeled and diced peppers, the diced zucchini and melanzani and sauté well.
Add the paradeis pulp, season with chili and salt and fill up with tomato juice. Simmer on low heat until the liquid is almost completely reduced. Blanch (scald) the tomatoes, rinse, skin, remove the seeds and cut into cubes. Place a springform pan of 22 cm ø on a baking tray.
Put a buckwheat pancake in it, spread some of the vegetable ragout on it, put some of the tomato cubes on it, form the basil leaves on the tomato cubes and sprinkle some of the grated parmesan on it. Place another pancake on top and repeat the process until the springform pan is filled.
Whip the cream until semi-stiff and mix it with the egg yolk and the Parmesan. Season well with salt and freshly ground pepper and spread this amount on top of the cake as a finishing touch. bake everything together in a heated oven at 180 °C in about 30 M
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