Chive Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g wheat flour, type 550
- 10 g yeast, fresh
- 60 ml milk, lukewarm
- 1 tablespoon butter
- 1 egg (s)
- 1 teaspoon salt
- 1 pinch (s) sugar
- 1 ½ bunch chives
- 400 g sour cream
- 100 ml cream
- 2 egg (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well in the middle. Add the milk, the fresh yeast and a pinch of sugar to the hollow. Stir. Cover the edge with a little flour. Let the pre-dough rise for 15 minutes. Then add the softened butter, the egg, 1 teaspoon salt and knead a yeast dough. Dust this with flour and let rise until the volume has increased significantly.
- Then knead again and roll out and place in a springform pan lined with baking paper, pull up the edge. Prick the bottom several times with a fork.
- For the topping, mix the sour cream and cream with the eggs. Season with salt, pepper and nutmeg. Wash the chives, shake dry and cut into small rolls. Stir half of it into the sour cream. Pour the casting on the floor. Bake in the preheated oven at 200 ° C for approx. 35-45 minutes. Serve sprinkled with the remaining chives.
- Serve with seasonal salad.
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