Potato and zucchini cake

10252 POTATO and Zucchini CAKE INGREDIENTS for 4 PEOPLE 150 g flour, 5 g fresh Brewer's yeast, 1 courgette, 2 medium potatoes, 1 egg yolk, 1 tablespoon of cream, 1 teaspoon of grated Parmesan, pesto, salt, extra virgin olive oil.

PROCEDURE Dilute the yeast in a bowl with 1/2 dl of lukewarm water.

Cover and let stand for 10 minutes, then add a pinch of salt and a tablespoon of olive oil.

Add the flour gradually, mixing with a fork first and then with your hands, you must obtain a paste of elastic and sticky consistency.

Work with your hands for a few minutes, then place in a large bowl, cover with a plate and let rise for 2 hours in a warm place.

Roll out the dough with a rolling pin on a floured surface until thin dough.

Cut out a strip of pasta that you will use to decorate the edge of the cake and the other a mould lined circular.

In a bowl beat the egg yolk with the cream, salt and add the grated cheese, mix well.

Pour the mixture into the mold.

Clean the vegetables, cut them into thin slices and place them on the cake.

Cover everything with 3 tablespoons of pesto diluted in 2 tablespoons of olive oil.

Decorate the rim of the cake with the rolled dough Strip and bake at 160ø.

for 30 minutes.