John Myers
If you want something savory instead of sweet, you can try a vegetable cake from the tin. Here we present a recipe that succeeds with just a few ingredients.
This is how the vegetable cake from the tin succeeds
The cake doesn’t always have to be sweet. A vegetable variant also tastes good and is also healthy. For the vegetable cake from the tray, you need 500 g flour (type 550), 150 g butter, 6 eggs (or banana), 1 bunch of spring onions, 400 g broccoli, 4 tomatoes, 1 large can of corn, 250 g sour cream, 250 ml milk, Nutmeg, 50 g Gouda, salt, pepper, some flour, and fat.
- Dice the butter and knead it with flour, 2 eggs, 125 ml water, and 1 teaspoon salt to form a smooth dough.
- Cover the dough and let it rest in the fridge for an hour.
- Preheat the oven to 200 degrees top/bottom heat.
- Clean and chop the broccoli and cook the florets in a saucepan of lightly salted water for one minute.
- Wash and slice the tomatoes and spring onions and drain the canned corn.
- Sprinkle some flour on the work surface and roll out the dough into a rectangle, about the size of your baking sheet.
- Place the dough on the greased baking sheet and press up the edges slightly.
- Scatter the corn, tomatoes, and spring onions over the batter.
- Mix the sour cream with the milk and 4 eggs until smooth and season with a little salt and nutmeg.
- Spread the liquid over the filled dough and season again with salt and pepper.
- Put the grated Gouda on the vegetable kitchens and let everything bake in the preheated oven for 30 minutes.
