Spicy Mett-rosette cake with cheese

Name: Spicy Mett-rosette cake with cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 Onion; 150 g medieval Gouda cheese; 4 Stem(s) fresh marjoram (as an alternative (approx. 1 teaspoon of marjoram); 1/2 bunch Parsley; 600 g Pork sausage; 1 Egg; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Cayenne pepper; 150 g Low-fat curd; 7 TABLESPOONS Milk; 6 TABLESPOONS Oil; 1 TEASPOON Salt; 300 g Flour; 1 package Baking Powder; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 Onion
150 g medieval Gouda cheese
4 Stem(s) fresh marjoram (as an alternative (approx. 1 teaspoon of marjoram)
1/2 bunch Parsley
600 g Pork sausage
1 Egg
2 TABLESPOONS Tomato paste
7-10 Tbsp Cayenne pepper
150 g Low-fat curd
7 TABLESPOONS Milk
6 TABLESPOONS Oil
1 TEASPOON Salt
300 g Flour
1 package Baking Powder
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Peel and chop the onion. Cut the Gouda into cubes as well. Wash marjoram and parsley, dab dry and chop. Separate the egg. Knead the ground fat, egg white, onion, herbs, except for 1 teaspoon, tomato paste and cayenne pepper.
2
Finally mix in the cheese. Mix curd, 6 tablespoons of milk, oil and salt. Mix flour and baking powder, stir half into the quark mixture. Knead in the remaining flour. Roll out the dough on a floured work surface to a rectangle of 50 x 27 cm.
3
Spread the meat mass on top and roll up from the long side. Cut the roll with a sharp knife into 10 approx. 5 cm thick rolls. Place snails with the cut surfaces facing upwards in a greased springform pan (26 cm Ø) and press flat by hand.
4
Mix the egg yolk and the remaining milk and brush the edges of the dough with it. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 35-40 minutes. Cover if necessary at the end. Serve the rosette cake sprinkled with remaining herbs.
5
Results in about 12 pieces.