Vegetable cake

Ingredients for 1 servings:

• 11 g fresh yeast or 1/2 sachet of dry yeast
• 200 g flour
• some honey or agave syrup
• ½ tsp salt
• 3 ½ tbsp oil
• 200 ml water, warm
• 2 tbsp dried herbs, eg Sonnentor Guardian Angel Mix
• 500 g mixed vegetables, e.g. peppers, mushrooms, zucchini, spring onions…
• 200 g sour cream or crème fraîche
• 2 eggs
• 100 g cheese, e.g. Gouda, mozzarella, grated
• 100 g feta cheese
• 3 tbsp herbs e.g. 8-herb mix, frozen
• salt and pepper
• 200 g yogurt
• 3 tbsp quark or cream cheese
• 2 tsp herbs e.g. 8-herb mix, frozen
• some lemon juice
• 1 pinch(s) of sugar
• Salt
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian leftovers

Melt the fresh yeast with the syrup, then knead the dough ingredients. Shape the dough into a ball, sprinkle with a little flour, and place it in a covered bowl in a warm oven to rise for 20-30 minutes. In the meantime, prepare the filling. Wash and chop the vegetables, and sauté them in a pan with a little oil (they should still be firm to the bite!). Don’t forget the salt and pepper. Set aside and let cool slightly. Whisk the eggs, sour cream, herbs, cheese, and feta cubes in a bowl. Preheat the oven to 175°C. Line the bottom of a 26 cm springform pan with baking paper and grease the sides. Knead the yeast dough again and line the pan with it. If you want, raise the edges a little higher. Place the vegetables in the pan and spread evenly, then spoon the sour cream, egg, and cheese mixture over them, making sure everything is covered. Then fold the overhanging dough edge inwards so that it rests on the vegetables. Bake at 175°C (conventional heat) for 40 minutes. Then reduce the oven to 150°C (fan oven) and brown for another 5 minutes. When the dough is slightly brown, remove the dish from the oven and remove the ring. A chilled dip made from yogurt and cream cheese or quark with fresh herbs, a little lemon or lime juice, a pinch of sugar, and salt goes perfectly with this. These measurements are guidelines (except for the dough), so don’t measure too precisely. If you end up with 400 or 600g of vegetables, it’s probably fine. Just don’t be too stingy with the eggs, or the filling won’t hold together. The recipe is easy to vary; let your creativity run wild.