Spaghetti Cake - Bistro Badia

Prep Time 20

Cook Time 2

Total Time 2 20

Servings Pieces

Calories 373

Put the chicken in a pot with all the other ingredients and pour on plenty of water until everything is covered.
Turn the heat up to medium-high and simmer for about 45 minutes.
In between, skim off the foam with a skimmer or spoon.
After cooking, remove the thighs from the broth and remove the meat from the skin and bones and set aside.
Set aside 200 ml of the broth (without the coarse spices).

Pour the broth and milk into a saucepan and turn the heat to medium. The whole thing should not boil or simmer.
Gradually stir in 300 g grated Gouda and let it dissolve. This may take a while.
Add the cloves, cardamom, cinnamon and continue stirring until the cheese has completely dissolved.
Stir the chicken into the sauce.
Season to taste with salt and pepper.

Preheat the oven to 180 °C.
Line the springform pan with baking paper, including the sides. There must not be a crack in it, otherwise the sauce will run out in the oven.
Alternatively, you can also use a normal casserole dish with the springform pan.
Cook the spaghetti well al dente, i.e. still with a little bite, and then strain.
Mix the spaghetti with the sauce.
Put everything into the springform pan or casserole dish and sprinkle with 100 g Gouda.
Then bake in the oven for approx. 20 minutes.
After baking, take the cake out of the oven and leave to cool briefly. If you want everything to set well and become a cake, you should not serve it immediately, but wait at least 20 minutes before removing the ring from the springform pan. You can then put the cake back in the oven for a very short time to warm it up - but only for a short time.

If you like spaghetti, don't miss the spaghetti in yoghurt-mint sauce .

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