Vegetable cake

Ingredients for 24 servings:

• 160 ml milk
• 400 g flour
• 30 g yeast, fresh
• 60 g butter
• 40 g sugar
• 1 pinch of salt
• 1 egg(s)
• 1 egg yolk
• 50 g ketchup
• 5 cherry tomatoes
• 250 g pointed cabbage
• 1 onion(s)
• 2 garlic cloves
• Salt and pepper from the mill
• 200 g mozzarella, sliced
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

low in calories and very tasty

Heat the milk. Sift the flour into a bowl, make a well in the center, crumble the yeast, and add it to the well. Pour the milk over the dough. Knead everything together and let it rise in a warm place for about 20 minutes. Knead the butter with the sugar, salt, egg, and egg yolk. Shape it into a ball, cover, and let it rise again until the dough has doubled in size. Preheat the oven to 200°C. Meanwhile, wash, dry, and halve the tomatoes. Wash, dry, and slice the pointed cabbage into strips. Peel and dice the onion. Peel the garlic cloves and press them through a press. Roll out the dough on a baking sheet lined with baking paper and spread with ketchup. Cover the base with the prepared ingredients and season with salt and pepper. Place the mozzarella on top of the vegetables. Bake everything in the oven on the middle rack for about 25 minutes. Clean, wash, dry, and finely chop the parsley. Sprinkle the cake with it before serving.