Leek and carrot cake

Name: Leek and carrot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Flour; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1/2 (3,5 g) bag of dry yeast; 200 ml low-fat milk (1,5 %); 3 TABLESPOONS Oil; 500 g Carrots; 350 g Leeks (leek); 2 Eggs (size M); 1 TABLESPOON dried parsley; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Parsley; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Flour
7-10 Tbsp Salt
1 TEASPOON Sugar
1/2 (3,5 g) bag of dry yeast
200 ml low-fat milk (1,5 %)
3 TABLESPOONS Oil
500 g Carrots
350 g Leeks (leek)
2 Eggs (size M)
1 TABLESPOON dried parsley
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Breadcrumbs
7-10 Tbsp Parsley
7-10 Tbsp Flour
baking paper

Directions

1
For the base mix flour, 1/2 teaspoon salt, sugar and dried yeast in a mixing bowl. Warm 125 ml milk lukewarm. Put oil and milk into the mixing bowl and knead everything with the dough hooks of the hand mixer to a smooth dough.
2
Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime clean and wash the carrots and leeks. Cut carrots into slices, leek into rings. Put the vegetables in boiling salted water and cook for about 10 minutes.
3
Then pour into a sieve and drain well. Mix eggs, parsley and 75 ml milk well. Season vigorously with salt, pepper and nutmeg. Roll out the dough into a circle (28 cm Ø) on a floured work surface.
4
Line a pizza dish (28 cm Ø) with baking paper. Put the dough in, press the rim slightly up and dust with flour. Sprinkle the base with breadcrumbs. Spread the vegetables on top and pour the egg milk over them.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven and serve garnished with parsley as desired.