Summary

Ingredients

For the dough:

• 200 g low-fat quark
• 8 tablespoon vegetable oil
• 6 tablespoon milk
• 1 teaspoon salt
• 1 egg (s)
• 400 g wheat flour type 550
• 1 packet baking powder
• Butter or margarine for greasing the mold

For covering:

• 3 leeks
• 1 red pepper (s)
• 1 carrot (s)
• 1 teaspoon, heaped salt
• 0.5 teaspoon ½ sugar
• 100 g Kat ham, diced
• 3 egg (s)
• 200 g sour cream, alternatively sour cream
• Nutmeg, grated
• pepper
• 2 tablespoon vegetable oil for frying

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Instructions

1. For the quark oil dough, mix the low-fat quark with vegetable oil, milk, salt and the egg in a bowl. Put the flour and baking powder on top and knead everything together to form a smooth dough. Put the batter in the refrigerator.
2. Halve the cleaned leek lengthways and cut across into thin strips. Cut the red pepper and the carrot into small cubes. Put the chopped vegetables in a bowl and season with salt and sugar.
3. Heat a high pan and fry the diced ham in two tablespoons of vegetable oil until crispy brown. Add the vegetables and sauté for about 5 minutes. Place the cooked vegetables on a sieve to drain.
4. Mix the eggs and sour cream together.
5. Grease the springform pan with margarine or butter. Roll out about 2/3 of the dough for the bottom of the cake, form a high edge out of the remaining dough and place the dough in the springform pan. Press the edge well to the ground.
6. Mix the cooled vegetable filling with the egg-cream mixture, season with freshly grated nutmeg and pepper and then distribute evenly on the dough.
7. Bake the leek cake in the preheated oven at 200 degrees top and bottom heat for about 30 minutes, until the vegetable filling has thickened and the dough is crispy brown.