Carrot Zucchini Cake

Try this delicious cake recipe:

Melt the yeast in 4 tbsp of warm water. Mix the flour with paprika powder and salt, knead with the yeast and in about 12 tbsp of warm water to form a dough. Let rise for 30-40 min. Rinse carrots and zucchini, cut into slices, blanch carrots in about 2 min in boiling hot salted water, zucchini in about 3 min Drain, rinse. Finely chop onion and garlic, sauté with a little water in a frying pan. For the glaze, chop parsley, mix with yogurt and eggs, season with salt and pepper. Thinly oil a 30-cm tart springform pan, spread with pastry, press up edges. Spread the onion-garlic mixture on the dough form, spread evenly. Either just add carrot and zucchini rubs on top or drape nicely.

Pour glaze on top. Sprinkle with the grated cheese. Bake at 180 °C for approx.

1 hours in the oven (preheat).

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