ESCALIVADA CAKE WITH ANCHOVY ALLIOLI

INGREDIENTS:
2 jars of escalivada (roasted vegetables)
1 clove of garlic
4 eggs
2 slices of bread
½ bottle of dairy cream (10-15 cl)
Butter
Salt
Pepper

FOR THE ALLIOLI (garlic mayonnaise):
1 can of allioli
Anchovies from L'Escala

Drain the escalivada.
Put all the ingredients of the cake into the mixer and put the resulting mass into a well-buttered mould.
Place the mould in the microwave until it is a fluffy mass (approximately 10 minutes). Let cool and unmould it. Leave the cake in the fridge until it is completely cold.
For the allioli, carve 3 anchovy fillets with the mortar. Put the allioli and carved anchovies in the mixer. Spread a layer of this sauce over the cake.

VARIATION:
You can do the same cake replacing the escalivada for the mixture of mushrooms (2 bags)

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ESCALIVADA CAKE WITH ANCHOVY ALLIOLI