Summary

Ingredients

For the dough:

• 500 g wheat flour
• 1 bag / s dry yeast
• 1 teaspoon salt
• 1 teaspoon oregano, dried
• 1 pinch (s) nutmeg
• 2 medium egg (s)
• 2 cups sour cream, 00 g each

For the filling:

• 300 g zucchini
• 150 g diced ham, lean
• 300 g camembert (s)
• 1 cup sour cream, 200 g each
• 2 medium egg (s)
• some salt and pepper

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Instructions

1. Put the flour in a mixing bowl and mix carefully with the yeast. Add salt, oregano, nutmeg, 2 eggs and 400 g sour cream and knead everything with the dough hook of a mixer briefly on the lowest, then on the highest level to form a smooth dough.
2. Cover and let the dough rise in a warm place until it has visibly enlarged. Duration approx. 3 - 4 hours when using dry yeast. Line the baking sheet with parchment paper and preheat the oven to 180 ° C
3. For the topping, wash, core and finely dice the zucchini. Dice the camembert too. Mix the zucchini and camembert cubes with the ham, the sour cream and the eggs and season with salt and pepper.
4. Roll out 2/3 of the dough on the baking sheet. Spread the topping evenly over it. Roll out the remaining dough about 3 mm thick on a floured work surface and cut into strips about 1.5 cm wide. Lay the strips of dough on the topping in a grid shape. Bake the camembert cake on the lower shelf of the oven for about 40 minutes.