Black Forest Leek Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 250 g flour
- 100 g butter
- 1 egg yolk
- 1 teaspoon, leveled salt
- 20 ml water
For covering:
- 1 large leek stick (s)
- 1 small onion (s)
- 80 g Black Forest ham, diced
- 1 cup sour cream or crème fraîche
- 4 tablespoon heavy cream
- 1 egg (s)
- 100 g cheese, rated
- 2 cherry tomato (s)
- salt
- Black pepper, freshly grated
- nutmeg
- some oil for stewing
Print Recipe
Pin Recipe Instructions
- Knead a dough from butter, flour, egg yolk, water and salt. Grease and flour a small 18 cm springform pan. Roll out the dough and place in the mold with a border of at least 3 cm high.
- Cut the leek into rings, as well as the onion and sauté both together with the diced ham in a little oil. Season the vegetables and ham with salt, pepper and nutmeg. Mix the sour cream with the cream, egg and cheese and season too. Remove the saucepan from the plate, pour the cream mixture over the leek and stir in well.
- Pour the cream and leek mixture into the mold lined with the dough and peel off with tomato slices. Bake the leek cake at 150 degrees Celsius on the middle rack for about 30 - 40 minutes.
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