Ratatouille Cake with Thermomix

Preparation of Ratatouille Cake with Thermomix

1. wash, remove the shells and cut the vegetables into pieces, the mushrooms into slices.
2. Once the vegetables are cut into pieces, place them in the thermomix glass, program.
3. 4 seconds / Speed ​​4.
4. To continue, add the oil and program.
5. 10 minutes / Varoma temperature / Reverse rotation / Spoon speed.
6. Prepare the varoma container with the eggs and laminated mushrooms.
7. When the vegetable stir-fry is ready, add the tomato along with the salt and pepper, place the varoma container in position and program.
8. 25 minutes / Varoma temperature / Reverse turn / Spoon speed.
9. Once the scheduled time has elapsed, reserve the mushrooms for the béchamel sauce.
10. Also, cut the boiled eggs into slices and reserve.
11. Pour the Ratatouille into a bowl and set aside for a few minutes while you prepare the bechamel sauce.
12. Without washing the glass of the thermomix, pour oil and mushrooms, program.
13. 2 minutes / Temperature 100° / Speed ​​1.
14. Immediately add the flour and program.
15. 1 minute / Temperature 100° / Speed ​​1.
16. Then, pour the milk together with the tablespoon of cheese, salt, pepper and nutmeg, program.
17. 5 minutes / Temperature 100° / Reverse turn / Spoon speed.
18. Now, to assemble the cake, place plastic wrap or transparent paper in a 30x12x10 cm cake or plumcake mold. approx.
19. Start with a layer of sliced ​​bread, then pour the ratatouille on top and cover with slices of boiled egg, another layer of bread, repeat the operation and cover with sliced ​​bread again.
20. Cover with film and place some weight on top to press it.
21. Refrigerate a couple of hours.
22. Before serving, unmold in a baking dish, cover with the mushroom béchamel sauce and sprinkle with grated cheese.
23. Place the ratatouille cake in the oven to gratin the Parmesan cheese for 5 minutes at 180°C or until golden.