Hearty Vegetable Cake

5 from 8 votes
Prep Time 30 minutes
Cook Time 40 minutes
Rest Time 30 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 295 kcal


For the dough

  • 2 Eggs
  • 6 tablespoon Cold water
  • 1 teaspoon Salt
  • 175 g Butter / margarine
  • 400 g Flour

For covering:

  • 2 piece Red onions
  • 2 piece Onion
  • 5 piece Carrots
  • 175 g Zucchini
  • 1 pole Leek
  • 100 g Brussels sprouts
  • 300 g Bacon cubes
  • 200 g Parmesan
  • 3 Discs Slices of cheese
  • Tomatoes small
  • 2 cups Sour cream
  • Salt
  • Pepper
  • Nutmeg
  • 5 piece Eggs


  • Knead all the ingredients for the dough together and leave them to rest in the refrigerator for about 30 minutes in a glass foil.
  • Peel both types of onion and cut into quarter rings, peel the carrots and cut into slices, cut the zucchini into quarter slices, cut the leek into rings. Onions and bacon in a saucepan do not braise the vegetables, except the tomatoes, and braise them briefly. Let cool down briefly
  • Roll out the dough in a greased springform pan with a rim, insert the base with a fork and press the edge with a fork, distribute the steamed vegetables on the dough
  • Mix the sour cream, eggs, salt, pepper, nutmeg and the pamesan with each other and spread on the vegetables, cut the tomatoes into slices and spread on the sour cream mixture on the outside to form a ring and spread the cheese in the middle
  • Put the cake in the oven preheated to 225 degrees and bake for 40 minutes


Serving: 100gCalories: 295kcalCarbohydrates: 21.3gProtein: 12.2gFat: 17.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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