Rustic bread cake with Mett-Porree-Filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix the baking mix with 350 ml of lukewarm water using the dough hooks of the hand mixer on the lowest setting, then knead for 3 minutes on the highest setting to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Knead on a floured work surface, form into a ball, cover and leave to rise for another 40 minutes. In the meantime clean, wash and dry leek. Cut the leek diagonally into slices about 2 cm thick.

2. 2

   Heat the oil in a pan. Brown the ground pork in it until crumbly. Remove the minced meat, add the leek to the pan and steam for about 5 minutes. Season leek with salt, pepper and nutmeg. Stir in crème fraiche, add the mince to the leek and carefully fold in. Grease the spring plate (base 26 cm, edge 30 cm). Roll out the bread dough on the floured work surface to a thickness of approx. 2 cm, round. Place the dough in the tin, pressing up the edge by approx. 4 cm. Spread the leek-mett filling on the dough.

3. 3

   Grease the spring plate (base 26 cm, edge 30 cm). Roll out the bread dough on the floured work surface to a thickness of approx. 2 cm, round. Place the dough in the tin, pressing up the edge by approx. 4 cm. Spread the leek-mett filling on the dough. Grate the Gouda and spread on the filling. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3), on the lowest shelf for 40-45 minutes

4. 4

   Waiting time approx. 70 minutes

Nutrition Facts

KCAL
350 kcal

CARBS
27 g

FATS
19 g

PROTEINS
18 g