Spicy Paprika Cake

Ingredients

• 150 g Low-Fat Quark
• 250 g flour
• 1 pinch salt
• 1 egg
• 3 tbsp milk
• 5 tbsp vegetable oil
• 0.5 packet Baking powder
• butter (for the pan)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red pepperoncini
• 1 green pepperoncini
• 150 g chorizo
• 2 tbsp olive oil
• 3 eggs
• 150 ml whipping cream
• 200 g Sour Cream
• 75 g freshly grated Gouda
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Knead all ingredients together into a smooth dough and line a buttered springform pan with it.

2. 2.

   Preheat the oven to 200°C (392°F) fan or conventional heat.

3. 3.

   Wash the bell peppers, halve them, remove seeds and white membranes, and slice into thin strips. Slice the pepperoncini into fine rings. Peel the chorizo, first cut into thin slices then into narrow strips.

4. 4.

   Peel the garlic and finely chop it.

5. 5.

   Heat 2 tbsp oil in a pan and sauté the chorizo until browned. Remove and drain on kitchen paper. Sauté the bell peppers, pepperoncini and garlic in the chorizo fat, mix with the chorizo and spread over the dough. Whisk the eggs with cream, sour cream and cheese, season with salt, pepper and nutmeg. Spread over the vegetables and bake in the preheated oven for 35-40 minutes. Remove, let cool slightly, release from the pan and serve cut into pieces.