Spicy Camembert Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 600 grams flour
- 400 g sour cream
- 0.5 teaspoon ½ salt
- 250 g butter, soft
- 1 pack dry yeast
For the filling:
- 350 g camembert (s)
- 300 g zucchini
- 200 g ham, cooked
- 200 g sour cream
- 2 egg (s)
- salt and pepper
- 2 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour into a bowl. Add sour cream, salt, butter and dry yeast and work with the dough hook to a smooth dough. If necessary knead again briefly with your hands on a work surface. This yeast shortbread can be processed straight away.
- Cut the camembert, zucchini and ham into very small cubes. Fry the ham in the oil a little and then let it cool down a little. Then put everything together in a bowl. Mix in the sour cream and eggs and season with salt and pepper. (If you have to go quickly, you can use the ham without searing it.)
- Roll out 2/3 of the dough in a greased springform pan (24 cm) and pull up one edge. Pour in the mixture and put the rest of the dough on a grid.
- Bake the cake in the preheated oven at 175 degrees for about 40 minutes.
- Tip:
- The cake is a poem both lukewarm and cold.
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