A great cake recipe for any occasion:
1. rinse tomatoes, cut in half and place cut side down on a baking sheet. Add unpeeled garlic cloves, rosemary and thyme. Drizzle with 8 tbsp olive oil, season with pepper. Dry rather than cook in the heated oven on the lowest rack at 80 °C (gas 1, convection oven not recommended) for about 2 hours.
2. spread goat cheese through a sieve, mix with whipped cream and yogurt and season with salt, pepper and nutmeg. Soak gelatin in cold water. Warm the aniseed schnapps slightly and let the gelatine melt in it. Stir the dissolved gelatine at the beginning with one third of the yogurt mixture, then with the remaining 2/3. Freeze the mixture in an ice cream machine for about 20 minutes until creamy. Remove from the machine.
Keep in the freezer with the lid closed until serving.
Clean and halve the fennel, remove the stalk in a wedge shape, put the green aside. Cut fennel into narrow strips and cook for 4 minutes in a little boiling hot salted water with 3 tbsp olive oil until tender, then remove, rinse and drain.
Remove the tomatoes from the heat and carefully mix with fennel, fennel greens, remaining pepper, olive oil, white wine vinegar and coarse salt.
5. defrost puff pastry and roll out on floured surface to a rectangle (35×25 cm) 2 mm thick. Cut out 6 circles (10 cm dia.) and score to the center. Spread a muffin tin with the dough and bake in the heated oven at
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