Summary

Ingredients

• 250 g flour (wheat flour)
• 200 ml water, warm
• 50 ml oil (rapeseed oil)
• 1 packet yeast (dry yeast)
• Salt and pepper, sugar
• 1 kg leek, (cleaned, cut into fine rings)
• 400 g Kasseler schnitzel (cut into fine strips)
• 100 g mushrooms, (cleaned, sliced)
• 200 ml cream
• 150 g processed cheese with herbs
• 2 tablespoon sour cream or creme fraîche
• salt and pepper
• nutmeg
• 3 tablespoon oil (rapeseed oil)

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Instructions

1. For the dough:
2. Mix the flour, yeast, pepper, salt and sugar with the lukewarm water. Finally add the oil and knead well.
3. Cover and let the dough rise in a warm place for about 30-40 minutes.
4. In the meantime, heat the oil in a pan. Fry the meat in it for 5 minutes. Then add the leeks and mushrooms, fry for another 15 minutes without the lid. Season with pepper and salt.
5. Meanwhile, the cream is heated in a small saucepan. The processed cheese is dissolved in the hot cream. Then the sour cream is added and whipped loosely with a whisk. The cheese cream is seasoned with pepper, salt and nutmeg.
6. The whole thing is now put in the pan, mixed well and must be brought to the boil again briefly together with smoked pork, leek and mushrooms.
7. The yeast dough is kneaded vigorously again. If it is too soft, a little more flour can be kneaded in. Then the dough is placed in a greased springform pan, forming a small edge (approx. 2 cm high).
8. Pour smoked pork and leek mixture onto the dough and distribute evenly.
9. The cake is then baked on the middle rack at 180 ° for about 20 minutes.
10. If you like, you can spread some grated cheese on the cake before baking.
11. A well-chilled glass of white wine also tastes delicious.
12. Good luck and bon appetite!