Leeks-cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 leeks
- 1 packet yeast dough from the cooling shelf, round, approx. 200 - 250 g
- 5 egg yolks
- some olive oil
- 300 g cream
- 250 g bacon, mixed
- 200 g cheese (Emmentaler), rated
- Salt and pepper from the mill
- nutmeg
Print Recipe
Pin Recipe Instructions
- Roll out the yeast dough, place in a suitable round springform pan and cut off or push back the edges at the top edge of the springform pan. Quarter the washed leek sticks by making two lengthways cuts and then cut across into small pieces.
- Sweat the leek in a pan with a little oil over low heat until it is soft. Mix the egg yolks and cream in a mixing vessel. Cut the streaky bacon into small cubes and mix with the grated Emmentaler.
- Put the slightly cooled leek into the springform pan lined with the dough, season with pepper and a pinch of nutmeg, distribute the cheese and bacon mixture evenly over it and pour half of the cream mixed with the egg yolk over it.
- Carefully use a fork to evenly push the previously introduced mass apart so that the cream can also reach deeper layers. The dough must not be damaged anywhere. Then spread the rest of the cream and egg yolk mixture on top.
- Bake the form in the oven preheated to 200 ° C (fan oven 180 ° C) on the middle rack for 30 minutes. Tastes lukewarm best.
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