A cake recipe for all foodies:
Quickly knead the ingredients for the dough, perhaps knead in more curd/butter to make the dough wet and smooth.
Set aside to chill for 30 min.
In the meantime, saute onion and garlic in oil until soft, add diced vegetables and saute. Add very little water as needed. Cook gently over low heat for 15 minutes.
Stir in the vegetable stock powder and finely chopped basil, season with salt and pepper.
Roll out the dough and cover a round baking tray (diameter 30 cm).
Drain the ratatouille vegetables and collect the liquid.
Sprinkle the dough base with breadcrumbs and spread the vegetables evenly on top.
Pre-bake in the oven heated to 200 °C for about 10 min.
For the glaze, mix the vegetable cooking water (should not be more than 3.5 dl per cake) with sour half cream, fold in the beaten eggs and season. Pour the glaze over the vegetables and bake for another 20 minutes until the glaze is firm.
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