Leek cake

Ingredients for 6 servings:

• 200 g flour
• 1 tsp, leveled baking powder
• 1 tsp, leveled salt
• 1 egg(s)
• 100 g butter
• 500 g leek, cleaned and cut into rings
• 300 g ham, cooked
• 20 g butter
• Salt and pepper, white
• Caraway, ground
• 300 g sour cream
• 3 eggs
• 300 cheese (medieval Gouda), grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Quickly knead a shortcrust pastry from flour, baking powder, salt, egg, and cold butter. Press it into a greased 26 cm springform pan (also pressing up one edge), and prick the base a few times with a fork. Refrigerate for one hour. Dice the ham. Heat the butter in a saucepan and fry the ham cubes. Add the leek (and a little water if desired) and simmer for 10 minutes, stirring occasionally. Pre-bake the dough for 10 minutes at 200°C. Combine the sour cream and eggs, season with salt, pepper, and caraway seeds. Stir in 200g of cheese and mix this mixture into the leek. Spread the mixture over the pre-baked crust. Sprinkle the remaining 100g of cheese on top and bake at 200°C for about 35 minutes (the cheese crust should be a nice golden brown).