Onion-Paprika-Cake

Name: Onion-Paprika-Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Vegetable Onions; 1 red pepper; 6 TABLESPOONS Oil; 1 1/2 TABLESPOONS Caraway seeds; 125 g Low-fat curd; 5 Eggs (size M); 4 TABLESPOONS Milk; 7-10 Tbsp Salt; 225 g Flour; 1 TEASPOON Baking Powder; 150 g Fresh cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Grease; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Vegetable Onions
1 red pepper
6 TABLESPOONS Oil
1 1/2 TABLESPOONS Caraway seeds
125 g Low-fat curd
5 Eggs (size M)
4 TABLESPOONS Milk
7-10 Tbsp Salt
225 g Flour
1 TEASPOON Baking Powder
150 g Fresh cream
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Grease
7-10 Tbsp Parsley

Directions

1
Onions peel, halve and in rings cut. Clean, wash and cut the peppers into pieces. Heat 2 tablespoons of oil in a frying pan and braise the onions for about 10 minutes. After 5 minutes of cooking time add paprika and caraway seeds and cook until done. In the meantime mix quark, 1 egg, milk, remaining oil and salt, add flour and baking powder and knead.
2
Mix crème fraîche and remaining eggs, season with salt, pepper and paprika. Put the dough into a greased form (approx. 26 cm Ø), pull up the rim, add the onion and paprika vegetables and pour the egg crème fraîche over it. Bake the cake in a preheated oven (electric: 200°C / gas: level 3) for 40-45 minutes. Serve garnished with parsley as desired
3
Scarf: Greenland