Broccoli-bacon cake from the tray

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean, wash and cut broccoli into small florets. Blanch the broccoli in plenty of boiling salted water for about 3 minutes. Put the broccoli on a large sieve, drain and let it cool down

2. 2

   Peel and chop the onions. Heat 1 tablespoon of oil in a frying pan. Leave the bacon in it until crispy, add the onions and fry briefly. Remove from the heat and let it cool down. Wash parsley, shake dry and chop

3. 3

   Mix quark, milk, 9 tablespoons of oil and approx. 1 1/2 teaspoons of salt. Mix flour and baking powder. Stir in approx. 1/3 flour, knead in the remaining flour first with the dough hooks of the hand mixer, then with your hands

4. 4

   Roll out the dough into a rectangle (approx. 36 x 42 cm) on a slightly floured work surface. Grease a fat pan (32 x 39 cm), dust with flour and line with the dough. Press the dough to the edge. Spread broccoli and bacon-onion mixture on top

5. 5

   Mix the sour cream, eggs, parsley, thyme, a little salt, pepper and nutmeg with the whisks of the hand mixer in a large bowl. Pour the icing evenly over the broccoli and sprinkle with cheese. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Cut the broccoli bacon cake warm or cold into approx. 48 small pieces

Nutrition Facts

KCAL
150 kcal

CARBS
8 g

FATS
11 g

PROTEINS
6 g