John Myers
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Leek Sheet Cake with Quark and Oil Batter
The perfect leek sheet cake with quark and oil batter recipe with a picture and simple step-by-step instructions.
- 400 g Spelled flour
- 100 ml Oil
- 100 ml Lactose-Free milk
- 1 Pck. Tartar baking powder
- 1 pinch Salt
- 750 g Leek
- 2 Eggs
- 200 g Cooked ham
- 200 g Lactose-Free cream
- 100 g Lactose-Free sour cream
- 200 g Quark lactose-free low-fat level
- 4 tbsp Grated mozzarella
- Salt, pepper, nutmeg, a pinch of sugar
Prepare quark and oil dough
- Thoroughly mix the quark, oil, milk and salt (by the way: not a pinch, but a strong portion – after all, it should be a salty dough!)
- Mix the flour and baking powder, then add to the quark-oil-milk mixture and work thoroughly into a firm dough
- Wrap in cling film and leave to rest in the refrigerator for about 20 minutes
Prepare the filling / topping
- Wash and clean the leek and cut into fine rings. Then put on a large pot of salted water and blanch the leek in it
- Cut the ham into thin strips, then mix with the blanched leek
- Mix the cream, sour cream, 2 tablespoons of mozzarella and 2 eggs well, then mix with the ham and leek mixture. Then season vigorously.
Prepare for baking
- Line a deep baking sheet with parchment paper (also works if you grease it and sprinkle it with flour, but I prefer it to be cleaner with parchment paper)
- Take the quark and oil dough out of the refrigerator and roll it out on the baking sheet like a sheet pizzar. Leave the edge slightly raised
- Put the leek, ham, cream and egg mixture on the dough, then sprinkle with the remaining 2 tablespoons of mozzarella strips. Then without preheating for 25 minutes in the oven with 180 ° convection.
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