INGREDIENTS: (to serve 6)

130 gr flour made from potato omelette
2 eggs 
50 ml milk
1 plain yoghurt
16 gr yeast

50 ml Flor de Cuquillo olive oil 
1 pocket roast of Iberico pork 
1 lemon 
1 sprig rosemary 
1 clove garlic  
20 gr black pepper 
Salt flakes

Pickled mushrooms: 
500 gr mushrooms
300 gr King Oyster mushrooms 
40 gr shiitake mushrooms 
25 gr enoki mushrooms 
100 ml sherry vinegar 
100 ml white wine 
400 ml Flor de Cuquillo olive oil 
1 sprig thyme 
50 gr black pepper 
2 shallots 
2 leeks 

For the cake: Separate the yolks from the whites. Beat the yolks and whites separately, then mix with the yoghurt and oil. Fold in the flour and yeast and mix in the robot. Leave to stand for 30 minutes. Turn into a greased mould and bake at 180ºC for 30 minutes.

For the pork: Place the pocket roast of pork in a vacuum pack with the oil, a slice of lemon, the sprig of rosemary, clove of garlic and 20 pepper corns. Cook with 100% steam at 65ºC for 8 hours. Leave to cool. Remove from the pack and sear the meat on a griddle. Add salt and serve immediately.

For the pickled mushrooms: Clean the mushrooms. Chop the leeks and shallots and sauté in olive oil. Add the white wine and vinegar then
reduce to half. Add the remaining olive oil with the thyme, pepper, salt and
mushrooms. Cook over a low heat for 30 minutes. Leave to cool.

TO SERVE: Serve the cake with the sliced, seared meat. Accompany with the pickled mushrooms. (If preferred, the pickled mushrooms can be blended to form a cream).