False Prince Regent Cake – Otto Koch

A delicious mushroom dish for any occasion!

For the filling, soak the dried morels in water, then drain. Together with the cleaned mushrooms [1], turn them through the middle disc of the meat grinder and lay them out on a baking sheet. Leave at room temperature for at least 120 minutes so that the color darkens (do not use lemon or other acids, otherwise the mushroom filling will remain too light).

Mix flour, melted eggs, water, butter, milk and salt to a dough. In a frying pan with butter, make very narrow crêpes from the batter.

In a frying pan, sauté the shallots with a little clarified butter, add the mushrooms and cook until tender, stirring continuously. Boil the resulting stock almost completely. Add the freshly finely chopped parsley, simmer for a few minutes on low heat, seasoning with salt and freshly ground pepper. Spread the mushroom mixture as hot as possible on the cold crêpes and stack them on top of each other, like a cake with about eight layers. Now put in a cool place [2].

With a small knife, tourniquet the mushrooms for the garnish. The mushroom should then look like a cream topping. Then boil them briefly in water seasoned with salt and the juice of a lemon.

In the meantime, for the sauce, boil the veal stock by half and add the butter. Season with a dash of Madeira and add seasoning.

Cut the pie into pieces and

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