Rustic country cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put 500 g flour, 1/2 teaspoon salt, 1 egg, milk, 1/8 l oil and 100 ml water in a bowl. Knead first with the dough hooks of the hand mixer, then on the floured work surface with your hands until smooth.

2. 2

   Cover the dough with a damp cloth and let it rest for about 45 minutes.

3. 3

   Place the ricotta in a sieve and drain well. Grate the Parmesan finely. Finely dice mozzarella and ham. Wash and chop the parsley. Stir ricotta and 4 eggs until smooth. Mix everything with mozzarella, ham, parmesan and parsley.

4. 4

   Season with salt, pepper and nutmeg.

5. 5

   Coat the springboard (approx. 30 cm Ø) or springform pan (approx. 28 cm Ø) with oil and dust thinly with flour. Roll out approx. 2/3 of the dough on some flour round (approx. 40 cm Ø). Pour into the form, press down the rim.

6. 6

   Spread the filling over it.

7. 7

   Halve the remaining dough. Form half on some flour to a long roll (approx. 95 cm). Place on the filling at the edge of the mould and press down lightly. Fold the dough over the roll towards the middle.

8. 8

   Roll out the rest of the dough onto some flour. Cut out or cut out strips and place them on the cake as a grid.

9. 9

   Whisk 1 egg, spread on the cake. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 50 minutes.

10. 10

    Drink tip: strong red wine, e.g. Apulian Negroamaro.

Nutrition Facts

KCAL
440 kcal

CARBS
31 g

FATS
24 g

PROTEINS
22 g