Recipe (english)

Flamm cake with dried tomatoes

Flamm cake with dried tomatoes
Quantity Ingredient
6 tbsp Milk
0,5 tsp Sugar
20 g Yeast
250 g Wheat Flour Type 405
0,5 tsp Salt
1 tbsp Maize Germ Oil
1 Organic egg
300 g Sour cream
Herbs of Provence
Pepper from the mill
1 Onions
75 g Dried tomatoes in oil
20 g Rucola Salad

For Flamm cake with dried tomatoes put milk and sugar in a pot and heat lukewarm. Dissolve fresh yeast in it. Mix flour and salt. Knead the yeast, milk, corn oil and a medium organic egg into the flour and leave to rise for 30 minutes in a warm place covered. Preheat the oven to 250° and line a baking tray with baking paper. Divide the dough into three pieces, roll out the cake thinly into elongated flames and place on the baking tray. Spread the sour cream on the flame cake. Sprinkle with herbs from Provence and pepper from the mill. Cut the onions into thin rings and spread over the sour cream. Bake flame cake on the lowest rack for 12 to 15 minutes until the edges brown. When the dried tomatoes are marinated in oil, drain well and cut into strips. Otherwise, pour hot water over the dried tomatoes and leave to swell for a few minutes. Rucola salad clean, rinse and dry. Take the Flamm cake out of the oven and sprinkle with dried tomatoes and rocket.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
643 kcal
71 g
17 g
34 g

(C)opyright by Marions Kochbuch