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🍰 Crispy Paprika and Goat Cheese Cake

485 kcal · 30 min · 4 servings

Ingredients

• 5 red bell peppers
• 2 garlic cloves
• 200 g black olives (pitted)
• 5 eggs
• 400 g goat cream cheese
• salt
• pepper
• olive oil
• 500 g crumbs from a day-old white bread (0 crumbs from a day-old white breads)

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Halve the peppers and remove the insides along with the seeds.
3. 3. Cut the pepper flesh into wide strips.
4. 4. Peel the garlic.
5. 5. Finely chop the garlic.
6. 6. Halve the olives.
7. 7. Heat three tablespoons of oil in a large pan.
8. 8. Add the pepper strips to the hot pan.
9. 9. Sauté the peppers for about two minutes.
10. 10. Add the chopped garlic to the peppers.
11. 11. Cover the pan with a lid.
12. 12. Simmer the vegetables for another five minutes over medium heat.
13. 13. Stir the vegetables occasionally while simmering.
14. 14. Season the peppers with salt and pepper.
15. 15. Hollow out the bread.
16. 16. Remove the soft bread crumb.
17. 17. Rub the bread crumb between your hands to create fine crumbs.
18. 18. Take half of the bread crumbs.
19. 19. Press this half firmly onto the bottom of a greased springform pan.
20. 20. Drizzle some olive oil over the bread crust.
21. 21. Season the bottom layer with salt and pepper.
22. 22. Take the remaining bread crumbs.
23. 23. Crumble the fresh goat cheese into the remaining bread crumbs.
24. 24. Mix the bread crumbs and cheese well together.
25. 25. Layer the sautéed peppers on top of the bread crust in the pan.
26. 26. Distribute the halved olives over the peppers.
27. 27. Add the bread-cheese mixture as the top layer over the vegetables.
28. 28. Preheat the oven to 250 degrees Celsius.
29. 29. Place the springform pan into the preheated oven.
30. 30. Bake the cake for about twenty minutes.
31. 31. Remove the cake when the surface is golden brown.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 38 g