It takes a little time, but since the cake is baked in one piece without a separate base, it is not too time-consuming. (Preparation time about 1 hour 40 min, including 40 min baking time) Mix the curd with the whipped cream, 8 tbsp water, the egg yolks and salt until creamy. Grease a cake pan of about 30 cm ø with coconut oil and sprinkle with cornmeal. Stir the remaining cornmeal and the cheese (except for 4 tablespoons) into the curd.
Allow to swell for 30 minutes.
In the meantime, rinse the kale thoroughly with lukewarm water. Strip the leaves from the stems and chop them. Finely dice 140 g onions and sauté in 30 g butter. Add the kale, 4 teaspoons of bouillon cubes and 6 tablespoons of water. Cook the vegetables at low temperature with closed lid for 8 to 10 minutes until just tender.
Preheat the oven to 200 degrees. Mix the kale and the kitchen herbs into the curd cream, squeeze the garlic cloves and add them. Season with pepper and nutmeg. Whip the egg whites until stiff, fold into the curd cream and fill the amount into the mold. Sprinkle the remaining cheese on top.
Bake the kale cake in the oven (bottom) for about 40 minutes, until the surface is light brown and firm. Cool on a cooling rack for about 10 min. Then lift onto a plate.
While the kale cake is baking, brush the carrots clean under running water. Finely dice the remaining 100 g onions and sauté in the remaining 30 g butter.
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