Hearty Savoy Cabbage Cake

A great cake recipe for any occasion:

Mix spelt flakes, flour, yeast and salt in a baking bowl.

Warm milk and water to lukewarm, together with oel to the flour form. Knead everything with a mixer for about 5 min. until the dough is bright and detaches from the baking bowl. Preheat the oven to 50 degrees for 5 min, turn it off, let the covered dough rise in the oven for about 30 min. Since after briefly knead and rise again for 10 to 15 min.

In the meantime, quarter the prepared savoy cabbage, cut into 2 cm wide strips. Cut the fennel bulb in half, remove the stalk, cut the halves diagonally to the grain into narrow strips. Finely dice the onion.

Heat the oil in a saucepan, sauté the vegetables in batches on 2 or possibly on automatic cooking plate 4 to 5, remove and cool to lukewarm in a baking dish. Chop parsley and fennel leaves, mix with eggs, grated cheese and milk into the vegetables. Season the topping with salt, coriander, cayenne pepper, pepper and 1 pinch of nutmeg. Roll out the dough on a greased baking sheet.

Spread the topping evenly on top. Blanch (scald) tomatoes, skin, slice and spread evenly over topping, bake.

Circuit:

180 to 200 °C , 2nd sliding rack v. U.

160 to 180 degrees , convection oven

approx. 45 min.

110 min.

of Hamburgische Electricitätswerke Ag

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