Kale cake with sausage and almonds

Preheat the oven to 180 ° C.

Peel the potatoes and bring to the boil with water and possibly salt. Turn down the heat and add the kale after 20 minutes.

Let cook for 5 minutes.

Meanwhile, cover the cake tin with parchment paper. Roll out the puff pastry with the rolling pin into a piece of 30 x 40 cm.

Line the cake mold with the dough. Let the sides hang over the edge so that you can fold them over the filling.

Heat the milk in a saucepan. Drain the potatoes and kale and crush with the puree rammer.

Add the milk and season with salt and salt.

Chop the almonds coarsely. Stir together with the almond flour through the stew.

Divide half of the stew over the cake tin. Put the smoked sausages in the middle in the middle one behind the other. If necessary, cut something.

Divide the rest of the stew over it and fold the puff pastry close. Let the top overlap well, because the dough shrinks slightly during baking.

Cut away excess dough. Use this if necessary to cover the top well.

Let the kale cake be cooked in the middle of the oven for about 35 minutes. Cut the cake into slices and serve with the mustard separately.