Imperial Vegetable Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g flour
- 0.5 teaspoon ½ baking powder
- 100 g butter
- 120 g cheese, rated (Emmentaler or similar)
- 100 g sour cream
- 1 ½ teaspoon paprika powder
- 0.5 teaspoon ½ salt
- 600 g veetables, mixed (carrots, broccoli, cauliflower) fresh or frozen
- 4 medium egg (s)
- 100 g sour cream
- 200 g cooked ham
- 200 g cheese, rated (Emmentaler or similar)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from 200 g flour, 0.5 teaspoon baking powder, 100 g butter, 120 g grated cheese, 100 g sour cream, 1.5 teaspoon paprika powder and 0.5 teaspoon salt and let it rest in the refrigerator for 30 minutes.
- Then roll out the dough and place it in a greased springform pan, pulling up the edge a little.
- Steam the emperor vegetables in a saucepan with a little water for about 7 minutes. Pour off the cooking water and let the emperor vegetables cool down.
- In the meantime, mix 4 eggs and 100 g sour cream and season well with salt, pepper and nutmeg. Dice 200 g cooked ham and add to the egg mixture with 200 g grated cheese. Spread the vegetables on the kneading dough and pour the egg mixture over it. Bake at 210 ° C top and bottom heat for approx. 35 - 45 minutes. Use a wooden stick to check that the egg mass is firm. Let cool down a bit before cutting.
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