Broccoli-bacon cake from the tray

Name: Broccoli-bacon cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 48
Ingredients: 1,25-1,5 kg Broccoli; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 300 g Onions; 10 TABLESPOONS Oil; 200 g smoked marbled; 7-10 Tbsp diced bacon; 250 g Low-fat curd; 9 TABLESPOONS Milk; 450 g Flour; 1 1/2 packs Baking Powder; 7-10 Tbsp Fat and flour; 1/2 bunch Parsley; 600 g Schmand; 12 Eggs (Gr. M); 1 TEASPOON dried thyme; 150–200 g grated gouda

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 48

1,25-1,5 kg Broccoli
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
300 g Onions
10 TABLESPOONS Oil
200 g smoked marbled
7-10 Tbsp diced bacon
250 g Low-fat curd
9 TABLESPOONS Milk
450 g Flour
1 1/2 packs Baking Powder
7-10 Tbsp Fat and flour
1/2 bunch Parsley
600 g Schmand
12 Eggs (Gr. M)
1 TEASPOON dried thyme
150–200 g grated gouda

Directions

1
Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for about 3 minutes. Drain and let it cool down.
2
Onions peel and cut into cubes. Fry bacon in 1 tbsp. hot oil until crispy. Add onions and fry. Let everything cool down.
3
Mix quark, milk, 9 tablespoons of oil and approx. 1 1/2 teaspoons of salt. Mix flour and baking powder. Stir in approx. 1/3 flour with the hand mixer. Knead the rest first with the dough hooks of the hand mixer, then with your hands.
4
Grease the fat pan of the oven and dust with flour. Roll out the dough and press it all around the edge. Spread broccoli and bacon-onion mixture on top.
5
Wash and chop the parsley. Mix with sour cream, eggs, thyme, some salt, pepper and nutmeg. Pour the mixture over the broccoli and sprinkle cheese over it. Bake in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 50 minutes.
6
Tastes hot or cold.