Asian vegetable cake

Ingredients for 1 servings:

• 175 g wheat flour type 550
• 175 g whole wheat flour
• 1 tsp baking powder
• 1 tsp salt
• 175 g margarine or butter
• 1 egg(s)
• 40 ml water, cold
• Margarine for the mold
• 1 chili
• 1 piece(s) ginger, walnut-sized
• 1 clove(s) garlic
• 300 g carrot(s)
• 1 bell pepper(s), red
• 1 stalk(s) leek
• 2 m.-sized onion(s)
• 180 g mung bean sprouts, from the jar or fresh
• 1 pinch of five-spice powder
• 5 tbsp oyster sauce
• e.g. salt and pepper
• n. B. Sunflower oil for frying
• 3 eggs
• 200 g sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

savory shortcrust pastry cake

For the shortcrust pastry, first mix the flour with baking powder and salt. Then add the margarine or butter, egg and water and knead everything into a smooth dough. Wrap the finished dough in foil and chill in the refrigerator for at least half an hour. For the vegetable filling, finely chop the chili, ginger and garlic. Coarsely grate the peeled carrots. Dice the bell pepper and onions. Wash the leek thoroughly, halve it lengthwise and cut it into thin half rings. Place the mung bean sprouts in a sieve, rinse and drain well. Heat a little sunflower oil in a high pan and sauté the prepared vegetables until cooked through but still firm to the bite. Season the vegetables with salt, pepper, a pinch of five-spice powder and the oyster sauce. Remove the pan from the heat and let the vegetables cool. Roll out the shortcrust pastry, place it in a greased 28 cm springform pan, and form a rim. For the topping, combine the eggs with the sour cream, then stir the mixture into the cooled vegetables. Spread the vegetable filling evenly over the pastry and pour the topping evenly over the top. Bake the cake in a preheated oven at 200°C (top/bottom heat) for about 45 minutes.