Cake #79 - Wild Mushroom Cake

Savoury Saturday Cake - Wild Mushroom Cake with Red Onions and Grilled Peppers Cheese.

Mystery Box ingredient used: funnel chanterelles (Craterellus tubaeformis).

Funnel chanterelle is one of my favourite wild mushrooms. And they are precious, too, when you know that a dear friend has done all the hard work picking the mushrooms fresh from the forest and drying them and then posting them all the way from Finland to Ireland. That really is a genuine present and much appreciated. Unfortunately I am not the only one in the family who likes them.

So I actually need to share them.  Nowadays even with more people as the extended family - my daughter's boyfriend - likes them, too!


Wild Mushroom Cake

Dough
300 ml lukewarm milk
25 g fresh yeast (or 7 g fast action dry yeast)
1 egg
½ tsp salt
1 tbsp sugar
800-900 ml strong white flour
75 g butter
1 red onion, chopped

Filling
30 g dried funnel chanterelles, soak in hot water for about half an hour
170 g Philadelphia Grilled Peppers cheese (or other cream cheese of your choice)
1 egg
100 g grated Mozzarella

1 egg for glazing
sesame seeds
fresh basil

1. Melt butter on a pan, caramelise the red onion in it for about 15 minutes and let cool a little.

2. Dissolve yeast in warm milk.

3. Add salt, sugar and egg and mix well.

4. Start adding flour gradually.

5. After you have kneaded in about half of the flour, add the caramelised onion and any butter from the pan.

6. Knead in more flour until your dough is not sticky any more but still soft. It is better to leave the dough a little too soft than make it too dense as the cake will be too dry and hard after baking.

7. Leave the dough to rise in a warm place until double in size, for about half an hour.

8. Line a baking tray with baking paper. 

9. Roll your dough into a rectangle, about 10 mm thick and cut it into three equal-sized rectangles.
10. Mix together all ingredients for the filling.
11. Spread half of the filling on one rectangle and place another one on top. Repeat.
12. Glaze the top layer with egg and sprinkle with sesame seeds.
13. Bake in the oven at  180 C / 375 F for about 30 minutes.
14. Garnish with fresh basil and serve when still warm.