Leek, mushroom and walnut cake with warm vinaigrette

Preparation

1. If you are using frozen mushrooms, thaw them first and drain the liquid. If you use canned, drain them.

2. Put the mushrooms in the glass and chop during 4 seconds, speed 4.

3. Add 50 ml of oil and fry for 10 minutes, Varoma temperature, speed 1. Take them out and set them aside, leaving the oil in the glass.

4. Without cleaning the glass, add the leeks and the garlic clove and grind for 6 seconds, speed 6.

5. Refuse it for 7 minutes, varoma temperature, speed 2.

6. Add the ham and reserved mushrooms and program 3 minutes, 100º, speed 2.

7. Add the walnuts and mash everything 5 seconds, speed 5.

8. Add the eggs, cream, salt, pepper and 3 tablespoons of bread crumbs. Mix everything during 20 seconds, speed 3.

9. Grease the mold (or molds) with butter, pour the mixture into your chosen mold and sprinkle with the rest of the breadcrumbs on top.

10. I give you several options:

11. We will put the mixture in a mold with a lid (or several individual ones) that fits in the varoma container, which we will also cover. We put 1 liter of water in the glass, close it, place the varoma and program 45 minutes, speed 2, varoma temperature.

12. In individual molds: 5 minutes maximum power. In a single mold: 8 minutes maximum power (check if the center is set by inserting a rod or a knife and program more minutes progressively. When the rod comes out clean, it is done).

13. Preheat the oven to 180º, with heat up and down. Put water in the baking tray, place the mold or molds on it, and it will take between 25 and 40 minutes, depending on the chosen mold option. In any case, check if it is already set with the same technique indicated for the microwave because each oven is different (that's why I like the thermomix so much, its parameters are the same for all, right?

14. Put all the ingredients in the glass and blend for 5 seconds at speed 5.

15. Heat for 3 minutes, 100º, speed 2.