Zucchini and potato cake with spicy icing

Ingredients for 1 servings:

• 10 g fresh yeast
• 1 tsp sugar
• 150 ml milk, lukewarm
• 300 g flour
• 1 tsp salt
• 80 g butter
• 400 g jacket potatoes
• 400 g zucchini
• 1 garlic clove(s)
• 1 onion(s)
• 100 g bacon cubes
• ½ bunch parsley
• 2 tbsp rapeseed oil
• 1 pinch of pepper
• 100 g Gruyère
• 250 g quark
• 4 eggs
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

for a 28cm springform pan

Crumble the yeast and let it swell with the sugar in the lukewarm milk for about 15 minutes. Knead the flour, salt, and butter into small pieces with the yeast milk until a smooth dough forms. Cover and let it rest in a warm place for about 45 minutes to rise. Peel the potatoes, peel and wash the zucchini, and dice both. Peel the garlic and onion and carefully mix with the chopped parsley, salt, and pepper. Sauté the onions, garlic, bacon, zucchini, parsley, and potatoes in a pan with hot oil until translucent. Preheat the oven to 180°C (convection oven). Grease a 28cm springform pan. Briefly knead the dough and roll it out on a floured surface. Place it in the pan and press the edges down. Make a glaze from the eggs, grated cheese, quark, salt, and pepper. Pour the zucchini and potato mixture onto the dough and spread it out. Pour the glaze over the dough. Bake in the preheated oven on the middle rack for about 45 minutes. Serve hot. Serve with a mixed salad. For a vegetarian version, omit the bacon.