Summary

Ingredients

For the dough:

• 200 g flour
• 1 egg (s)
• 125 g butter
• 2 tablespoon water
• 1 pinch (s) salt

For covering:

• 3 egg (s)
• 250 g savoy cabbae
• 2 tablespoons oil
• 250 g minced meat, mixed
• salt and pepper
• Cayenne pepper
• 600 g tomato (s)
• 250 ml whipped cream
• 50 g cheese, rated
• Oil for the mold

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Instructions

1. Knead the flour, 1 egg, butter, 2 tablespoons of water and 1 pinch of salt to form a smooth dough and cover and chill for about 30 minutes.
2. Clean the savoy cabbage, remove the hard stalk, watch and cut the leaves into strips. Heat 2 tablespoons of oil in a pan and fry the minced meat in it until crumbly. Add the savoy cabbage and stew for 3 minutes. Season the whole thing. Preheat the oven to 180 ° C (top / bottom heat, convection: 160 ° C).
3. Roll out the dough and line an oiled springform pan (approx. 26 cm diameter) with it and pull up one edge. Top with the minced cabbage mixture. Remove the stalks from the tomatoes, cut into slices and spread over the mass.
4. Whisk the cream and the remaining eggs, mix with the cheese, season with salt and pepper and pour over the cake. Bake the cake in the oven for about 40 minutes.