Vegetable cake from the tray

Name: Vegetable cake from the tray
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 1 glass (370 ml) Sweet corn; 3 Federation Spring onions; 7 TABLESPOONS oil, 250 g low-fat curd cheese; 9 Eggs (Gr. M); 8-10 Tbsp milk, approx. 1 teaspoon salt; 500 g Flour; 1 package Baking Powder; 7-10 Tbsp Fat and flour; 1 package (500 g) Pizza Tomatoes; 200 g Emmental cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

1 glass (370 ml) Sweet corn
3 Federation Spring onions
7 TABLESPOONS oil, 250 g low-fat curd cheese
9 Eggs (Gr. M)
8-10 Tbsp milk, approx. 1 teaspoon salt
500 g Flour
1 package Baking Powder
7-10 Tbsp Fat and flour
1 package (500 g) Pizza Tomatoes
200 g Emmental cheese

Directions

1
Drain the baby corn. Clean and wash spring onions and cut into rings. Heat 1 tablespoon of oil. Steam spring onions for about 2 minutes
2
Mix quark, 1 egg, milk, 6 tablespoons of oil and salt. Mix flour and baking powder. Stir in half, knead in the rest. Roll out on a greased, slightly floured baking tray (approx. 35 x 40 cm). Press the dough slightly up at the edge
3
Spread the pizza tomatoes on the dough. Cover with baby corn and spring onions. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes. After about 10 minutes baking time, place 8 eggs as fried eggs on the cake and let them set
4
B vitamins are important for our nervous system and healthy skin. Good sources are milk and wholemeal products and eggs