Leek Cake
A savory German dish that is made with a yeast dough crust and a topping of leeks and cheese. The dish is seasoned with salt, pepper, and nutmeg, and is often served as a main course or as a snack.
Category: Mains
Source: www.amazon.de
Equipment
| Mixing bowl | |
| Baking tray | |
| Frying pan |
Ingredients
| Hefeteig: | |
|---|---|
| 31.3 g | Flour |
| 0.63 g | Yeast |
| 16.1 g | Milk |
| 3.8 g | Butter |
| 2.5 g | Egg yolks |
| 0.68 g | Salt |
| Belag: | |
| 6.3 g | Gouda |
| 62.5 g | Leeks |
| 5.0 g | Butter |
| Salt | |
| Nutmeg | |
| 18.8 g | Crème fraîche |
| 22.5 g | Eggs |
| 25.0 g | Gouda |
| Pepper | |
| Cumin | |
20:00
|
30:00
|
90:00
|
Instructions
Prepare a yeast dough from flour, yeast, milk, butter, egg and salt. Cover and let rise for half an hour. Roll out on a buttered tray, sprinkle with the freshly grated Gouda.
Clean, wash and cut the leeks into figer-thick slices. Steam in butter for 5 minutes. Season with salt and nutmeg.
Mix crème fraîche, eggs and the freshly grated cheese. Season to taste with salt, pepper and caraway seeds. Spread half of the cream on the base. Spread the leeks on top. Top with the remaining cheese cream. Leave to rise in the oven at 50°C for 10 minutes. Bake at 220°C for about 30 minutes.
Nutrition
| Serving size: | 195 g |
| Energy: | 460 kcal |
| Ratio: | 2.4 |
| Carbohydrate: | 34.5 g |
| Fat: | 28.2 g |
| Protein: | 17.3 g |
| Saturated fat: | 17.1 g |
| Sodium: | 558 mg |
| Sugar: | 6.2 g |