Medium coarsely grind the barley and wheat with the crumbled bay leaf spice. Lightly toast the coarse meal with the soy flour and curry, stirring until fragrant. Thereupon cool down. Add the vegetable broth.
Swell at lowest setting in 10-15 min to a thick porridge. Stir occasionally to prevent the mixture from sticking to the bottom of the pot.
Preheat the oven to 200 °C. Grease a pizza pan.
Mix the curd cheese, whipped cream, egg, half of the cheese, parsley, sesame clover and salt. Stir this mixture into the groats. Add nutmeg and freshly ground pepper to taste. Spread the mixture in the gratin dish. Sprinkle the remaining cheese and the sesame seeds on top.
Bake the barley slices on the 2nd rack from the bottom for 25-half hours, until the surface is firm.
By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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