Savory mushroom and cheese cake

Ingredients

• 6 eggs
• 600 g white mushrooms
• 4 green onions
• 15 g dill
• 3 tablespoons sour cream
• 100 g butter
• 50 g butter for greasing the pans
• 6 tablespoons flour
• 300 g grated kashkaval
• 1 sachet baking powder (10 g)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparation

1. The onion is peeled, washed and cut into rings. The mushrooms are cleaned, washed and cut into slices or cubes. 2. Melt 100 g butter in a pan over medium heat. Add the onion and mushrooms and leave on the heat for 10 minutes, until they soften and reduce. Take off the heat and leave to cool. 3. Separate the egg whites from the yolks and beat the whites into a foam with 1/4 teaspoon salt. 4. Add the yolks gradually to the bowl with the whites, mixing gently after each one. Then add 300 g grated kashkaval and the flour mixed with the baking powder, stirring until smooth. 5. Add the dill washed and finely chopped, the sauteed and cooled onion and mushrooms, the sour cream, 3/4 teaspoon salt and 1/2 teaspoon ground black pepper. Mix gently after each addition until smooth. 6. Grease the small pans with 50 g butter, then divide the mixture between both pans. 7. Bake in the oven preheated to 180°C for 25-30 minutes, until golden on top. 8. Cut into slices when cold.