Black forest vegetable cake
400 g All-in black forest bread mix Bakers@Home
250 ml water
1 cup of mushrooms
1 jar of dried tomatoes
8 to 10 eggs (depending on the choice of cake rings)
10 Tart rings 7 cm or 2 Tart ring 15 cm
Recipe for 10 small tartlets or 2 large tarts
Weigh all the ingredients for the dough.
Mix it on low speed for 2 minutes and then medium speed for another 8 minutes.
Let the dough rest under a tea towel at room temperature for 15 minutes.
Meanwhile, cut the vegetables into cubes and strips of your choice.
Mix the vegetables together and add some spices for extra flavour.
Divide the dough into 10 balls of 65 g or into 2 pieces of 325 g and let it rest for 10 minutes under a tea towel.
Line the cake rings with baking paper.
Roll out the dough balls to a thickness of about 5 mm and place the dough slices in the cake rings.
Put the filling in, tap the egg above it and drop it carefully on top.
1 egg per 7 cm cake ring, 4 eggs per 15 cm cake ring
Preheat the oven to 220 ° C
Let it rise for another 30 minutes.
Place the cakes in the middle of the oven and bake them for 20 to 25 minutes.