Spicy crumble cake with summer vegetables

Name: Spicy crumble cake with summer vegetables
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 150 ml lactose-free milk; 1/2 cube (21 g) Yeast; 350 g Flour; 1 TEASPOON + 1 pinch of sugar; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 Courgette; 1 Aubergine; 2 red onions; 2 Garlic cloves; 5 small tomatoes (e.g. red pearl); 7-10 Tbsp Pepper; 3-4 Stem(s) Rosemary; 50 g lactose-free butter; 1 TEASPOON Sweet peppers; 1 TABLESPOON Honey; 250 g lactose-free sour cream; 2 Eggs (size M); 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

150 ml lactose-free milk
1/2 cube (21 g) Yeast
350 g Flour
1 TEASPOON + 1 pinch of sugar
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 Courgette
1 Aubergine
2 red onions
2 Garlic cloves
5 small tomatoes (e.g. red pearl)
7-10 Tbsp Pepper
3-4 Stem(s) Rosemary
50 g lactose-free butter
1 TEASPOON Sweet peppers
1 TABLESPOON Honey
250 g lactose-free sour cream
2 Eggs (size M)
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Warm up the milk. Dissolve yeast in it. Knead 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
Wash, clean and halve the tomatoes. Heat 2 tablespoons of oil in a coated frying pan. Fry the vegetables and garlic for 3-4 minutes, turning, season with salt and pepper and let cool. Wash the rosemary and dab dry. Remove the needles from 2 stalks and chop finely. Knead 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 mixture in patches.
3
Knead 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 mixture 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
waiting time approx. 1 1/4 hours