Leek Cake with Herb Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g spelled flour
- 25 g butter
- 25 g quark
- 1 pinch (s) salt
- 1 baking powder
- 200 g leeks
- 1 tablespoon oil
- Paprika powder
- 1 tablespoon sour cream
- 1 egg (s)
- 4 tablespoon cheese, grated
- 100 g curd milk
- Herbs, freshly chopped
- salt and pepper
- possibly mustard
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Line a mold with parchment paper.
- Knead the flour with butter, quark, salt and baking powder vigorously with your hands to form a smooth dough. Roll out the dough with a rolling pin between baking paper, place it in the mold and pull up the edge a little.
- Cut the leek into rings and fry in hot oil in a small pan, stirring frequently. Season with salt, pepper and paprika and season to taste. Spread on the dough base.
- Mix the sour cream with the egg in a small bowl with a fork until smooth and spread on the leek. Then sprinkle the grated cheese on top. Bake for about 30 minutes.
- Mix in soured milk, herbs as you like and possibly a little mustard, season with salt and pepper and serve with the leek cake.
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