Cheese-ham rosette cake

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Crumble yeast into it and dissolve it. Mix flour, salt and sugar in a bowl. Add yeast milk and softened butter in pieces and knead everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, stir cream cheese and cream until smooth.

2. 2

   Cut ham into small cubes. Grate Gouda. Wash parsley, pluck leaves from the stalks and chop. Knead the yeast dough again and roll out to a rectangle (approx. 30 x 40 cm) on a floured work surface. Spread cream cheese cream on top. Spread ham cubes, cheese and parsley on top. Roll up the dough sheet from one long side. Cut the roll into pieces about 3 cm wide. Place the pieces in a greased springform pan (26 cm Ø) with the cut surface facing down. Cover and leave to rise again for about 15 minutes. Bake the rosette cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark: 3) for about 25 minutes. Serve the rosette cake warm or cold.

3. 3

   Roll up the dough sheet from one long side. Cut the roll into pieces about 3 cm wide. Place the pieces in a greased springform pan (26 cm Ø) with the cut surface facing down. Cover and leave to rise again for about 15 minutes. Bake the rosette cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark: 3) for about 25 minutes. Serve the rosette cake warm or cold. Garnish with chervil. Serve with a dash of crème fraîche and a mixed salad

4. 4

   Waiting time approx. 35 minutes