Caprese cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the dough mix polenta and flour in a bowl. Add butter in flakes and work into crumbles with the dough hooks of the hand mixer. Add cream cheese and egg, first with the dough hooks of the hand mixer, then quickly work into a smooth dough with your hands.

2. 2

   Grease the baking tray (approx. 34 x 40 cm). Roll out the dough to the size of a baking tray on a floured work surface. Place the dough on the baking tray, press the edges up. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

3. 3

   manufacturer) for about 10 minutes.

4. 4

   Meanwhile, wash the meat, dab dry and chop finely. Heat the oil in a large pan and fry the meat in portions. Remove and season with salt and pepper. Wash and halve the tomatoes.

5. 5

   Drain and dice the mozzarella, dab dry with kitchen paper. Wash the basil, shake dry and remove the leaves.

6. 6

   Remove the base from the oven, spread the meat, tomatoes and about half of the basil on top. Sprinkle with mozzarella. Bake in a hot oven at the same temperature for 15-20 minutes. Remove from the oven, cut into pieces and garnish with remaining basil.

Nutrition Facts

KCAL
290 kcal

CARBS
15 g

FATS
17 g

PROTEINS
20 g