Herb Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g quark (20% fat in dry matter)
- 1 small egg (s)
- 2 tablespoons oil
- 150 grams flour
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ salt
- 1 small white cabbage
- 2 onions)
- 2 apples, tart ones
- 2 cloves garlic)
- 25 g suar
- 40 g butter
- 2 tablespoon paprika powder, noble sweet
- 1 tablespoon vinegar (apple cider vinegar)
- Pepper, whiter
- 1 bunch parsley, chopped
- 250 g cheese (Emmentaler)
- 3 egg (s)
- 200 g sour cream
- 1 teaspoon salt
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the dough, whisk the quark with 1 small egg and oil. Knead in the flour, baking powder and salt. Wrap the dough in foil and let it rest for 30 minutes.
- For the filling, quarter the cabbage, remove the stalk and cut across into thin strips. Peel and finely dice the onions, peel and cut the apples into eighths.
- Melt the sugar in a large saucepan or large pan (with a lid) until golden-yellow caramel, then add the butter. Sauté the cabbage, onions and crushed garlic over medium heat, stirring often. Season with paprika powder, salt and pepper. Place the apples on top and stew in a closed pot for 20 minutes. Finally, mix in the vinegar and chopped parsley. Let the whole thing cool down.
- Roll out the dough and use it to line a greased springform pan with a diameter of 26 cm. Cut the cheese into 1 cm x 1 cm cubes. Whisk the 3 eggs with the sour cream and mix everything with the cabbage. Put the filling on the dough.
- Bake immediately in the preheated oven at 180 ° C hot air on the middle rack for about 40 minutes, until the cake has a golden yellow and crispy surface.
- Tastes warm or cold.
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