Summary

Ingredients

For the shortcrust pastry:

• 175 g wheat flour type 550
• 175 g whole wheat flour
• 1 teaspoon Baking powder
• 1 teaspoon salt
• 175 g mararine or butter
• 1 egg (s)
• 40 ml water, cold
• Margarine for the mold

For the filling: (vegetable filling)

• 1 chilli
• 1 piece (s) ginger, the size a walnut
• 1 clove garlic
• 300 g carrot (s)
• 1 red pepper (s)
• 1 leek
• 2 medium onion (s)
• 180 g mun bean sprouts, in a jar or fresh
• 1 pinch five-spice powder
• 5 tablespoon oyster sauce
• salt and pepper
• Sunflower oil for frying

For the cast:

• 3 egg (s)
• 200 g sour cream

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Instructions

1. For the shortcrust pastry, first mix the flour, baking powder and salt. Then add the margarine or butter, the egg and the water and knead everything into a smooth dough. Wrap the finished dough in foil and chill in the refrigerator for at least half an hour.
2. For the vegetable filling, finely chop the chilli, ginger and garlic. Coarsely grate the peeled carrots on a grater. Cut the pepper and onions into cubes. Wash the leek thoroughly, cut in half lengthways and cut into thin half rings. Place the mung bean seedlings in a colander, rinse and drain well.
3. Heat some sunflower oil in a high pan and fry the prepared vegetables in it until they are cooked but still firm to the bite. Season the vegetables with salt, pepper, a pinch of five-spice powder and the oyster sauce. Remove the pan from the heat and let the vegetables cool down.
4. Roll out the shortcrust pastry, place in a greased springform pan (28 cm diameter) and form an edge.
5. For the topping, mix the eggs with the sour cream and then mix this with the cooled vegetables.
6. Spread the vegetable filling evenly on the dough and pour the icing evenly over it.
7. Bake the cake in a preheated oven at 200 ° C top / bottom heat for about 45 minutes.