SAVORY VALENTINE'S DAY CAKE WITH BACON ROSES

Bacon Roses: 

1. Place bacon slices slightly overlapping each other and brush with maple syrup. Sprinkle with BBQ seasoning and roll into roses without applying too much pressure. Secure with toothpicks and place on a wooden plank. 

2. Preheat the grill to about 140-150 degrees Celsius, place the wooden plank with the roses in the indirect zone, and grill for about 35-45 minutes. In the last 10 minutes, lightly brush with some BBQ sauce and let caramelize. 

3. Allow the roses to cool, remove toothpicks, and serve together with the cake. 

Savory Tortilla cake: 

Pro Tip: It's best to grill the sauce a day in advance so it can cool completely. This gives the cake better stability and makes it easier to bake. 

1. Prepare the sauce. Sauté onions, garlic, and bell peppers, optionally chili, in some rapeseed oil until translucent. Add minced meat and cook until crumbly. Season with seasoning, paprika powder, and some salt. 

2. Deglaze with crushed tomatoes, add tomato paste, beans, and corn, stir well, and let simmer indirectly for about 45 minutes over low heat. Add BBQ sauce in the last 10 minutes.

3. For the base, place the baking pan on a tortilla wrap, leaving about a 2-3 cm border and cut around it. The border serves as a sauce overflow protection. Cut the remaining layers without a border using the baking pan as a guide. Cut the tortilla wrap into strips (about 2 cm higher than the baking pan) for the outer edge. 

4. Grease the baking pan, place the tortilla base, and fold up the edges slightly. Now, place the tortilla strips around the edge and start layering.

5. Start with sauce, then a tortilla wrap, then sprinkle cheese over it, and continue layering in this order until the baking pan is about ¾ full. Fold the edges of the wrap and sprinkle cheese on the top layer. 

6. Grill the assembled cake at about 160-170 degrees Celsius indirectly for about 50-60 minutes. Let the finished cake cool for about 10-15 minutes. Carefully remove from the pan and serve with bacon roses and some sour cream or crème fraîche. A crunchy salad pairs excellently with this dish."