Griddle tin cake with chicken filet

Name: Griddle tin cake with chicken filet
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 600 g Chicken filet; 1 collar (250 g) Spring onions; 4 Stem(s) fresh thyme (alternatively 1/2 teaspoonful of separated thyme; 3 Stem(s) fresh marjoram (alternatively 1/2 teaspoon of separated marjoram; 12-13 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) or glass of apricots; 40 g Walnut kernels; 250 g Schmand; 3 Eggs (size M); 100 g grated, medieval Gouda cheese; 200 g Low-fat curd; 9-10 Tbsp Milk; 200 g Wholemeal wheat flour; 200 g Wheat flour Type 405; 1 package Baking Powder; 1 TEASPOON Cream or milk; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

600 g Chicken filet
1 collar (250 g) Spring onions
4 Stem(s) fresh thyme (alternatively 1/2 teaspoonful of separated thyme
3 Stem(s) fresh marjoram (alternatively 1/2 teaspoon of separated marjoram
12-13 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) or glass of apricots
40 g Walnut kernels
250 g Schmand
3 Eggs (size M)
100 g grated, medieval Gouda cheese
200 g Low-fat curd
9-10 Tbsp Milk
200 g Wholemeal wheat flour
200 g Wheat flour Type 405
1 package Baking Powder
1 TEASPOON Cream or milk
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Wash the chicken fillets, dab dry and cut into slices. Clean and wash spring onions and cut them diagonally into thick rings. Wash thyme and marjoram, dab dry and chop except for something to garnish. Heat 3 tablespoons of oil in a frying pan and fry the meat briefly while turning. Add spring onions at the end and braise briefly. Mix in the herbs and season with salt and pepper.
2
Leave to cool. Drain the apricots well on a sieve and cut in half. Coarsely chop the walnuts. Mix sour cream, 2 eggs and cheese. Season with salt and pepper. For the dough mix quark, milk, remaining oil and 1 teaspoon of salt. Mix both flours and baking powder, add to the quark mixture and knead everything to a smooth dough. Roll out a good 2/3 of the dough on a floured work surface to form a rectangle (approx. 33x39 cm) and line a greased glass baking tray (approx. 28x34 cm) sprinkled with flour. Prick the base several times with a fork. Mix chicken, apricots and nuts and spread on the dough. Pour the icing evenly over the pastry.
3
Mix both flours and baking powder, add to the quark mixture and knead everything to a smooth dough. Roll out a good 2/3 of the dough on a floured work surface to form a rectangle (approx. 33x39 cm) and line a greased glass baking tray (approx. 28x34 cm) sprinkled with flour. Prick the base several times with a fork. Mix chicken, apricots and nuts and spread on the dough. Pour the icing evenly over the pastry. Roll out the rest of the dough and roll into 1 1/2 - 2 cm wide strips with a dough wheel. Separate remaining egg and brush the strips with egg white at the end. Place the strips in a grid pattern over the cake. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 40 minutes. Mix egg yolk and cream and brush the dough strips and edges with it after approx. 30 minutes. Cut the finished cake into approx. 12 pieces and garnish with fresh herbs as desired
4
Roll out the rest of the dough and roll into 1 1/2 - 2 cm wide strips with a dough wheel. Separate remaining egg and brush the strips with egg white at the end. Place the strips in a grid pattern over the cake. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 40 minutes. Mix egg yolk and cream and brush the dough strips and edges with it after approx. 30 minutes. Cut the finished cake into approx. 12 pieces and garnish with fresh herbs as desired