Shell the prawn tails and reserve a few whole for decoration.
Peel and finely chop the onions. Peel and crush the garlic cloves. Trim the earthy stems from the mushrooms, wipe clean, and finely chop the caps. Sweat these vegetables in 10 g of butter with the thyme, bay leaf, salt, and pepper for about 15 minutes, then let cool.
In a bowl, whisk the eggs with the thick cream, ground almonds, chopped parsley, and cooled vegetables (discard the thyme and bay leaf). Adjust seasoning with salt and pepper.
Peel the potatoes and slice them into even 2 mm thick rounds. Pat dry on a clean kitchen towel.
Preheat the oven to 180°C (thermostat 6). Generously butter the base and sides of a 22 cm non-stick springform pan.
Arrange a layer of potato slices on the bottom. Top with the peeled prawns.
Pour over the egg and vegetable mixture. Finish with another layer of potato slices and dot with the remaining butter.
Bake for 40 minutes. Turn off the oven and let the cake rest for 5 minutes before unmolding.
Decorate with the reserved prawns.
Hubert wishes you a very happy new year 2017. Thank you to my loyal readers.
