Summary

Ingredients

For the dough:

• 500 g spelled flour
• 250 ml water, lukewarm
• 1 teaspoon sugar
• 0.5 ½ cube fresh yeast
• 3 tablespoon sunflower oil
• Margarine or butter for greasing the baking sheet

For covering:

• 1 kg leek
• 125 g pork belly, smoked
• 100 g cooked ham
• 2 teaspoons, heaped vegetable stock, granulated
• 2 scoops mozzarella
• 3 large tomato (s)
• salt and pepper
• sugar

For the cast:

• 3 egg (s)
• 1 cup sour cream
• salt and pepper
• nutmeg

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Instructions

1. First the yeast dough is prepared. To do this, put the spelled flour in a large baking bowl, mix with 2 teaspoons of salt and make a well in the middle of the flour. Dissolve the yeast and sugar in the lukewarm water and add to the flour in the well. Cover the bowl with a lid and let it stand in a warm place for about 15 minutes.
2. The yeast should have risen after 15 minutes. Now add 3 tablespoons of sunflower oil and knead everything thoroughly to form a smooth dough. Either a little more water or flour may have to be added so that the dough gets the desired consistency. Let the dough rise in the closed baking bowl in a warm place for about two hours.
3. While the dough is rising, the ingredients for the topping can be prepared. To do this, clean the leek thoroughly, quarter it lengthways and cut into strips approx. 1 cm wide. Cut the pork belly into small cubes, the cooked ham into cubes and the mozzarella into approx. 1 cm cubes. Core and dice the tomatoes and season with salt, pepper and a little sugar.
4. Heat a little oil in a large pan, add the bacon and leave it out until it is lightly browned. Add the leek, season with pepper and the grained vegetable stock and steam until the leek is cooked firm to the bite. Then take everything out of the pan, place on a sieve to drain and leave to cool.
5. For the topping, mix the eggs with the sour cream and season with salt, pepper and grated nutmeg.
6. Thoroughly mix the well drained and cooled leek and bacon mixture in a bowl with the cooked ham, the mozzarella and tomato cubes as well as the egg and sour cream sauce.
7. Knead the dough well once, roll it out to the size of a baking sheet and place on a greased baking sheet. The dough should be pulled up well at the edges so that the filling does not run over it. Put the topping on the dough and distribute evenly on top.
8. Bake the leek cake in the preheated oven for 10 minutes at 200 degrees, then switch the temperature down to 180 degrees for the rest of the time.
9. After a total of approx. 25 minutes, the dough should be crispy around the edges and the topping should be thick.