Summary

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

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Instructions

1. 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.
2. 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.)
3. 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.
4. Bake the cake in the preheated oven at 175 degrees for about 40 minutes.
5. Tip:
6. The cake is a poem both lukewarm and cold.