Paprika – Plucked Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 2 tablespoon paprika powder
- salt and pepper
- 150 g butter
- 3 tablespoons water
For the filling:
- 2 red pepper (s)
- 1 bunch spring onion (s)
- 125 g bacon, diced or ham
- 1 tablespoon oil
- 3 egg (s)
- 3 tablespoon flour
- 500 g quark
- 250 g ricotta or cream curd
- 1 packet parsley, frozen
- 200 g cheese, rated to taste
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Grease a 26 or 28 cm diameter springform pan and refrigerate.
- Prepare the shortcrust pastry and use about 2/3 of it to line the springform pan so that an edge is about 3 cm high. Wrap the rest of the dough in foil and put both in a cool place.
- Remove the core from the peppers and dice them, clean the spring onions and cut into rings.
- Leave the bacon in a pan, add the oil and sauté the vegetables in it for about 5 minutes so that they already lose a lot of their volume.
- Meanwhile preheat the oven to 180 ° C top / bottom heat.
- Beat the eggs with the flour, stir in the quark and ricotta, then parsley and cheese.
- Then stir in the vegetable and bacon mixture and season with salt, pepper and nutmeg. Place in the springform pan on top of the dough and smooth out.
- Now pluck small plates from the rest of the dough and place them on the quark mixture.
- Bake the cake in the preheated oven for about 45-50 minutes.
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