A simple but delicious cake recipe:
Finely grate flour with butter and salt, add water and vinegar, quickly ball into a wet dough, do not knead.
Leave to cool for at least 1 hour (12 hours is best).
Meanwhile, cook Brussels sprouts in steam for 10 min, drain.
Roll out dough to 4 mm thickness, grease baking tray (diameter 28 …
30 cm) with it. Spread breadcrumbs evenly on the dough base, place Brussels sprouts on top.
Mix egg with milk and cream, season with lovage, nutmeg, thyme and salt (adjust the amount of salt to the cheese!), pour over Brussels sprouts. Sprinkle with the cheese, spread the carrot evenly over the cake, sprinkle with butter flakes and bake in the oven heated to 220 °C on the lowest shelf for 20 to 25 minutes.
According to: The Seasons Vegetables, Kitchen, Unionsverlag Zurich
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