Spicy Mett – Rosette – Cake
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 onion (s)
- 150 g cheese (Gouda)
- 1 egg (s)
- 600 g pork meat
- 2 tablespoon tomato paste
- Cayenne pepper
- salt and pepper
- 150 g quark (low-fat quark)
- 7 tablespoon milk
- 6 tablespoon oil
- 1 teaspoon salt
- 300 grams flour
- 1 point baking powder
- Flour for rolling
- marjoram
- parsley
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Also cut the Gouda into cubes. Wash, pat dry and chop the marjoram and parsley. Separate egg. Knead the ground meat, egg white, onion, tomato paste, a little cayenne pepper and herbs. Fold in the cheese. Mix the quark, 6 tablespoons milk, oil and salt. Mix the flour and baking powder and mix in the curd mixture. Knead vigorously. Roll out the dough on a floured work surface into a rectangle approx. 50 by 27 cm. Spread the meatballs on top and roll up from the long side. Cut the roll into 10 approx. 5 cm thick slices. Place these slices with the cut surface facing up in a greased springform pan (26cm) and flatten them a little. Mix the egg yolk and the rest of the milk and brush the edges of the pastry with it. Bake in a preheated oven (electric stove: 200 ° C / convection: 180 ° C / gas: level 3) for 35 - 40 minutes. Serve hot.
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