Vegetable Topped Cake
Ingredients
- For the cake
- 300 grams Pastry flour
- ½ cube fresh Yeast
- 1 tsp sugar
- 125 milliliters lukewarm water
- 100 grams softened butter
- salt
- freshly ground peppers
- 100 grams cream cheese
- 100 grams chopped almonds
- For the vegetables
- Bell pepper (1 yellow and 1 red)
- 1 Zucchini
- 1 onion
- 1 carrot
- 40 grams butter
- 125 milliliters Vegetable broth (Instant)
- 2 Tbsps freshly chopped Fresh herbs
Preparation steps
For the cake, mix yeast with water and sugar until smooth. Place flour and butter in a mixing bowl and season with salt and pepper. Add dissolved yeast and process with the dough hook of an electric hand mixer until smooth. Cover and let rise for 30 minutes in a warm place. Knead in cream cheese and almonds. Spread dough into greased cake pan and let rest for 20 minutes. Bake in a preheated oven at 200°C (approximately 400°F) for 30 minutes. Remove from pan and keep warm on a plate.
For the vegetables, rinse bell peppers, cut in half, remove seeds and ribs and cut into small pieces. Rinse zucchini and carrots and cut into cubes. Peel onion and finely chop. Heat butter in a saucepan and saute vegetables. Add broth and simmer for about 10 minutes. Season with salt and pepper and arrange around cake decoratively. Sprinkle with herbs and serve immediately.
