Leek cake with egg and sour cream icing

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 100 g Butter
  • 7-10 Tbsp Salt
  • 30 g ground pine nuts
  • 200 g Flour
  • 500 g Carrots
  • 1 (350 g) Stalk leek (leek)
  • 375 g Celery
  • 2 stem(s) flat leaf parsley
  • 400 g Schmand
  • 5 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 125 g Kasseler cold cuts
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the base, mix butter in flakes, 1/4 teaspoon of salt, pine nuts, flour and 1-2 tablespoons of cold water to a smooth dough. Wrap in foil and chill for about 30 minutes. Peel and wash the carrots and cut them into fine slices. Clean, wash and cut leek and celery into pieces. Cook prepared vegetables in boiling salted water for about 5 minutes, then drain.

  2. 2

    Wash parsley, pluck off leaves. Whisk sour cream and eggs. Season with salt, pepper and nutmeg. Roll out the dough into a circle (28-30 cm Ø) on a lightly floured work surface. Put it into a greased springform pan (24 cm Ø), pressing the rim down. Prick the base several times. Cover the base with cured pork loin, prepared vegetables and parsley. Spread a layer of frosting on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 75 minutes.

  3. 3

    Prick the base several times. Cover the base with cured pork loin, prepared vegetables and parsley. Spread a layer of frosting on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 75 minutes. Cover in between if necessary. Tastes good with herb quark

Nutrition Facts

KCAL
290 kcal
CARBS
17 g
FATS
21 g
PROTEINS
9 g