Apulian rustic cake (Bauerntorte aus Apulien)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Sieve the flour into a bowl. Press a depression in the middle and add 1 egg, 1/2 teaspoon salt, 100 ml water, milk and olive oil. Knead with the dough hook of the hand mixer. Place on a work surface and knead with your hands to a smooth dough. Wrap in a damp cloth and let rest for about 45 minutes

2. 2

   Finely dice the ham for the filling. Place the ricotta in a sieve and drain well. Grate the Parmesan finely. Cut mozzarella into small cubes. Wash parsley, shake dry and cut into fine strips

3. 3

   Whisk 4 eggs. Stir in the ricotta. Mix in the mozzarella, ham and parmesan. Season to taste with salt, pepper and nutmeg. Brush a spring plate (bottom 27 cm, top 30 Ø) with oil and sprinkle thinly with flour. Roll out about 2/3 of the dough on a floured work surface to a circle (40-42 cm Ø). Place in the form, press the rim

4. 4

   Add the filling and smooth it down. Halve the remaining dough. Roll one part into a long roll (95-100 cm). Place the roll inside on the outside edge of the mould. Fold the protruding edge of the dough over the roll towards the middle. Roll out the rest of the dough on a floured work surface, roll out strips with a dough wheel and place them on the cake as a grid.

5. 5

   Whisk 1 egg, brush the surface of the dough with it and bake the cake on the lower shelf in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Remove from the oven, carefully remove from the baking tray and lift out of the tin. Arrange on a plate

6. 6

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
430 kcal

CARBS
31 g

FATS
24 g

PROTEINS
22 g