Onion cake with soured milk glaze

Name: Onion cake with soured milk glaze
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 300 g Leeks (leek); 500 g Onions; 6 TABLESPOONS Oil; 50 g diced lean ham; 1 TEASPOON dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 225 g + some flour; 3 deleted Tsp Baking Powder; 125 g Low-fat curd; 5 TABLESPOONS low-fat milk; 7-10 Tbsp Grease; 250 g low-fat soured milk; 2 Eggs (size L); 7-10 Tbsp Marjoram

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

300 g Leeks (leek)
500 g Onions
6 TABLESPOONS Oil
50 g diced lean ham
1 TEASPOON dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
225 g + some flour
3 deleted Tsp Baking Powder
125 g Low-fat curd
5 TABLESPOONS low-fat milk
7-10 Tbsp Grease
250 g low-fat soured milk
2 Eggs (size L)
7-10 Tbsp Marjoram

Directions

1
Clean the leek, wash it and cut it into rings. Peel onions, slice or cut into fine rings. Heat 1 tablespoon of oil in a large coated pan. Fry the leek in it. Add onions, fry until transparent. Fry ham and marjoram briefly. Season with salt and pepper, let cool off
2
Mix 225 g flour and baking powder. Add the quark, milk, 5 tablespoons of oil and 1 pinch of salt and knead until smooth. Roll out the quark and oil dough on a little flour to a rectangle (approx. 26 x 34 cm). Line a thinly greased ovenproof dish (approx. 22 x 30 cm; approx. 2 l capacity) with the dough and press down at the edges. Prick the base several times
3
Spread the onion mixture on the dough. Mix the soured milk and eggs, season and pour over the mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 35 minutes until golden brown. Garnish and possibly serve with a dollop of soured milk