Vegetable cake with sand icing

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4.1 19
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 20
  • 500 g Flour
  • 250 g butter/margarine
  • 6 Eggs (Gr. M)
  • 7-10 Tbsp salt, pepper, nutmeg
  • 500 g Broccoli
  • 1 can(s) (425 ml) Corn
  • 4 medium-sized tomatoes
  • 1 collar spring onions or 1 stick of leek (leek)
  • 50 g Gouda cheese
  • 250 g Sour cream or sour cream
  • 1/4 l Milk
  • 7-10 Tbsp Grease

Directions

  1. 1

    Knead flour, cold fat in pieces, 2 eggs, 1/8 l water and approx. 1/2 teaspoon salt to a smooth dough. Cover and put in a cold place for 1 hour

  2. 2

    Clean and wash broccoli and cut into florets. Steam covered in a little salt water for about 5 minutes. Drain the corn. Clean and wash the tomatoes and spring onions. Cut tomatoes into slices, spring onions into large pieces (leek into rings)

  3. 3

    Grate cheese. Whisk together the sour cream, milk and 4 eggs. Season with salt, pepper and nutmeg. Roll out the dough on a greased baking tray (approx. 35 x 40 cm). Pull up a little at the edges. Spread vegetables on top. Pour over the mixture. Sprinkle with cheese

  4. 4

    Bake the vegetable cake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes until golden brown

Nutrition Facts

KCAL
280 kcal
CARBS
23 g
FATS
16 g
PROTEINS
8 g