Asparagus cake with icing

Ingredients for 1 servings:

• 350 g wheat flour type 550
• 7 g dry yeast
• 100 ml milk, lukewarm
• 1 pinch(s) of sugar
• 1 tsp sea salt
• 1 dash of olive oil
• 1 egg(s)
• 800 g asparagus
• 230 g Gorgonzola
• 150 g diced ham
• 200 g cream
• 100 g yogurt, 10% fat
• 2 eggs

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

for a 26 cm springform pan, tastes great the next day too

Make a yeast dough from the first 7 ingredients. The amount of liquid can vary depending on the type of flour. Add the sugar to the yeast and the salt to the side of the bowl. Then knead for about 5 minutes and set aside in a warm place to rise. The dough should increase in volume considerably. In the meantime, peel the asparagus, cut it into pieces, and boil it briefly in salted water with a pinch of sugar. It shouldn’t get soft, as it will continue to cook in the dough. For the topping, whisk together the cream, yogurt, and eggs. If desired, you can add a pinch of pepper, but this isn’t necessary; the cheese and ham already add a strong flavor. When the dough has increased in volume considerably, which takes about 40 minutes, it’s ready to be rolled out. I used a 26 cm springform pan. Grease the pan and sprinkle with breadcrumbs. Then pour the dough into the pan and pull up the sides. Spread the cheese on top of the dough, spreading it as evenly as possible. Then add the asparagus and ham and pour the cream mixture over it. Let it rise for another 40 minutes. Bake in an oven preheated to 180 degrees Celsius for about 50 to 60 minutes. The cake can be enjoyed hot, lukewarm, or cold.