Eichkatzerl`s Tomato Salad Cake

Summary

Ingredients

• 100 g wheat flour (whole wheat)
• 100 g wheat flour
• 1 pack dry yeast
• 1 teaspoon salt
• 150 ml water
• 5 medium tomato (s)
• 1 onion (s)
• 2 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper
• sugar
• Basil, dried
• 150 g oat cream cheese
• 1 tablespoon sour cream
• 2 egg (s)
• 1 clove garlic
• 1 bunch basil, fresh and chopped
• some olive oil for the mold

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Instructions

1. Knead a smooth dough from the flour, yeast, salt and water and let it rest for 30 minutes covered.
2. Slice the tomatoes and cut the onion into strips. Mix with the balsamic vinegar, the olive oil, salt, pepper, sugar and the dried basil. Let everything soak in for 30 minutes.
3. Beat the goat cream cheese with the sour cream, eggs, pressed garlic clove, fresh basil and spices until smooth.
4. Grease a tart or springform pan with a little olive oil. Knead the dough again until smooth and roll out into a round shape. Place the dough in the mold and press the edge up a little. Drain the excess liquid from the tomatoes and distribute everything on the dough base. Pour the cream cheese over it.
5. Put the cake in the preheated oven (200 ° C top / bottom heat; 180 ° C hot air) and bake for about 30 minutes. Possibly grill over the last 5 minutes.
6. A mixed salad goes well with it.
7. In summer we like to eat the cake lukewarm or cold on the terrace with a nice glass of rose wine.