Piquant rosette cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put 500 g flour in a bowl and press a depression in the middle. Dissolve yeast in 250 ml warm water and stir. Pour into the hollow, dust with a little flour from the edge and leave to rise covered in a warm place for about 15 minutes. Add 1 tsp salt and 4 tbsp oil. Knead everything into a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise in a warm place for about 45 minutes

2. 2

   In the meantime clean, wash and dice the peppers. Clean, wash and cut spring onions into rings. Heat 1 tablespoon of oil in a large frying pan. Fry the ground pork in it until crumbly. Add tomato paste and fry briefly. Sauté spring onions, except for a little bit for sprinkling, and paprika briefly. Sprinkle with 1 tbsp. flour. Add stock and simmer for about 5 minutes. Season to taste with salt, pepper and sugar. Add peas to the mincing pan

3. 3

   Knead the dough well with your hands again. Roll out to a square (40 x 40 cm) on a floured work surface. Spread the ground pork mixture over it, leaving 1 cm of edge free all around. Roll everything up from the long side and cut into 12 slices

4. 4

   Place the slices in a greased springform pan (26 cm Ø) sprinkled with flour and leave to rise for another 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Remove from the oven and sprinkle with spring onion rings

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
330 kcal

CARBS
35 g

FATS
14 g

PROTEINS
15 g