Spicy crumble cake with summer vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm up the milk. Dissolve yeast in it. Knead the yeast mixture with 250 g flour, 1 teaspoon sugar, 3 tablespoons olive oil and 1 pinch of salt to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes until it has doubled in volume. Clean and wash the zucchini and aubergine, cut them in half lengthwise and slice them. Peel and slice onions and garlic.

2. 2

   Wash, clean and halve the tomatoes. Heat 2 tablespoons of oil in a coated pan. Fry the vegetables and garlic for 3-4 minutes while turning, season with salt and pepper and allow to cool. Wash the rosemary and dab dry. Remove the needles from 2 stalks and chop finely. Knead them with butter, paprika, honey, 1/4 teaspoon salt and 100 g flour to crumbles. Grease a square tart tin (approx. 27 x 19 cm) with lift-off base. Roll out the yeast dough rectangularly (approx. 35 x 27 cm) and line the tin with it. Cover and let rise again for about 15 minutes. Stir sour cream and eggs until smooth, season with salt, pepper and 1 pinch of sugar. Spread the vegetables in the mould, pour over the sour cream in patches.

3. 3

   Knead them with butter, paprika, honey, 1/4 teaspoon salt and 100 g flour to crumbles. Grease a square tart tin (approx. 27 x 19 cm) with lift-off base. Roll out the yeast dough rectangularly (approx. 35 x 27 cm) and line the tin with it. Cover and let rise again for about 15 minutes. Stir sour cream and eggs until smooth, season with salt, pepper and 1 pinch of sugar. Spread the vegetables in the mould, pour over the sour cream in patches. Spread crumbles over it and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes until brown, at the end cover with aluminium foil if necessary. Remove the cake and garnish with rosemary

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
270 kcal

CARBS
26 g

FATS
15 g

PROTEINS
6 g