Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 125 g cornstarch
• 3 teaspoons, leveled baking powder
• 1 ½ teaspoon, leveled salt
• 2 egg (s)
• 2 Table spoons milk
• 300 g butter

For the filling:

• 200 g ham, raw, finely weihed
• 300 g cooked ham, finely weihed
• 1 onion (s), finely chopped
• 0.25 liter ¼ water
• 3 tablespoon, leveled cornstarch
• 8 tablespoon heavy cream
• 250 g double cream cheese
• 4 tablespoons milk
• 200 g butter
• 1 slice / n pumpernickel
• in Chives, rolls
• 2 slices ham, raw, to decorate

Print Recipe Pin Recipe

Instructions

1. Knead a shortcrust pastry from the specified ingredients. Quarter the dough. Lay out 4 thin bases one after the other on a springform pan base (26 cm), prick several times with a fork and bake at 160 ° C until they are lightly colored. Let them all cool on a rack.
2. Heat the raw ham with the onion until the fat is a little fried. Add the cooked ham, add the water and bring everything to a boil. Mix the starch with the cream until smooth, add to the ham so that the mixture becomes creamy.
3. Mix the cream cheese with the milk until smooth. Beat the butter until foamy and stir into the cheese, tablespoon at a time.
4. Place a cake crust on a plate and brush with half of the ham cream. Place the second base on top, coat 1/3 of the cheese cream, coat the next base with the rest of the ham cream and finish the last base with cheese cream. Brush the entire cake, including the edge, with the rest of the cheese cream. Crumble the pumpernickel finely and cover the edge of the cake with it.
5. Cover and leave to steep in the refrigerator overnight. Garnish with chives and thin strips of raw ham to serve.
6. A divine bomb that takes a lot of work, but is a real blast.