Spicy Pepper and Chorizo Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,868 cal. | (184 %) | ||
| Protein | 133 g | (136 %) | ||
| Fat | 271 g | (234 %) | ||
| Carbohydrates | 226 g | (151 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.9 g | (66 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 9.8 μg | (49 %) | ||
| Vitamin E | 56.8 mg | (473 %) | ||
| Vitamin K | 104.7 μg | (175 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 37 mg | (308 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 588 μg | (196 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 103 μg | (229 %) | ||
| Vitamin B₁₂ | 11.6 μg | (387 %) | ||
| Vitamin C | 727 mg | (765 %) | ||
| Potassium | 3,080 mg | (77 %) | ||
| Calcium | 1,524 mg | (152 %) | ||
| Magnesium | 258 mg | (86 %) | ||
| Iron | 11.6 mg | (77 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 15.3 mg | (191 %) | ||
| Saturated fatty acids | 113.2 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 1,319 mg | |||
| Complete sugar | 41 g |
Ingredients
- For the pastry
- 150 grams Quark
- 250 grams Pastry flour
- 1 pinch salt
- 1 egg
- 3 Tbsps milk
- 5 Tbsps vegetable oil
- ½ packet Baking powder
- butter (for the pan)
- For covering
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 red Pepperoncini
- 1 green Pepperoncini
- 150 grams Chorizo
- 2 Tbsps olive oil
- 3 eggs
- 150 milliliters Whipped cream
- 200 grams Sour cream
- 75 grams freshly grated Gouda
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the pastry: Combine all of the pastry ingredients in a bowl and knead until smooth dough. Wrap the dough in plastic wrap and refrigerate 30 minutes. Butter a 10-inch springform pan. On a lightly floured work surface, roll the dough to 1/8-inch thick round and fit it into the bottom and partially up the sides of the pan.
Preheat the oven to 200°C (approximately 390°F).
For covering: Rinse the peppers, cut in half, remove the seeds and white ribs and cut into narrow strips. Rinse the green chile and cut into thin rings. Peel the chorizo, thinly slice and cut into narrow strips.
Peel the garlic and finely chop.
In a large skillet, heat 2 tablespoons of oil and sauté the chorizo. Remove with a slotted spoon and drain on paper towels. Add the peppers, chile and garlic to the pan and saute, stirring occasionally until the peppers are tender. Spread the pepper mixture and the chorizo on the dough. In a bowl, whisk together the eggs, cream, sour cream and the cheese and season with salt, pepper and nutmeg. Spread the egg mixture over the vegetables and bake until golden brown and a wooden pick inserted in the center comes out clean, 35-40 minutes. Cool until lukewarm, release the sides and cut into pieces.
