Asparagus Cake
Asparagus Cake - Delicious, light version of pizza for small connoisseurs
Healthy, because
Even smarter
Nutritional values
That's how asparagus tastes to the kids! In addition, asparagus is not only nice and crunchy here, it also contains important metabolic vitamins of the B group and fiber for digestion. An ideal complement to this is the yogurt oil dough, which also provides plenty of protein.
The yogurt oil dough is the quick and reliable alternative to yeast dough. To prevent the dough from becoming too sour, it is best to use fresh yogurt. You can use any tasteless oil, only solid fat like margarine is not suitable.
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 399 mg | (10 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 135 mg |
Ingredients
- Ingredients
- 2 ½ lbs green Asparagus
- 14 ozs Pastry flour
- 1 ½ lbs Yogurt (Greek)
- 7 Tbsps Canola oil
- salt
- 5 eggs (large)
- 11 ozs Cream cheese (13% fat) (with herbs)
- Black pepper (freshly ground)
Kitchen utensils
Preparation steps
Rinse the asparagus and peel the lower third from the stalks. Cross cut the stalks into pieces 1 1/4 inches long.
Place the flour in a bowl, along with 9 ounces of yogurt, the oil and 1/2 teaspoon of salt. Knead the dough with the dough hook of a hand mixer until smooth. If the dough is too firm, add some more water if necessary, approximately 1/4-1/2 cup.
Line a baking sheet with parchment paper. Roll out the dough evenly between 2 layers of plastic wrap with a rolling pin and then remove the dough from the plastic wrap and place the dough on the parchment paper. Prick the dough with a fork several times and bake in preheated oven at 400°F.
While the dough is baking, separate the eggs. Mix the egg yolks, remaining yogurt and cream cheese together. Add salt and pepper and stir until smooth with a hand mixer.
In a separate bowl, mix the egg whites with 1 pinch of salt and beat on high with a hand mixer until stiff. Using a whisk, fold the stiff egg white mixture into the egg yolk mixture. Spread the mixture on the pre-baked dough. On top of the mixture, spread the asparagus pieces evenly over the cake. Place the cake back in the oven for 35 minutes. Allow to cool and then serve.
