A cake recipe for all foodies:
Make a shortcrust pastry with egg yolks, flour, butter, tap water and salt, roll out 3 mm thin and place in a mold.
Roll off any overhanging edges with a rolling pin.
Cover the bottom of the dough densely with small cubes of smoked salmon. These should not be cut from the usual thin slices. Because of this, it is necessary to ask for 2 (or 4, depending on your needs) thick slices of smoked salmon in the delicatessen. Thick end pieces, which are usually sold cheaper, will also do.
On it pour a mixture of the egg yolks, egg whites, the whipped cream, crème fraîche, pepper and salt and put the mold on the bottom of the oven heated to 200 degrees Celsius. Reduce the temperature to 150 degrees Celsius and bake until the center is set and golden brown.
They should suppress the desire to flavor the smoked salmon with dill. Put on the table 20 min later warm.