Witch-style men's cake

Ingredients for 1 servings:

• 500 g flour
• 1 packet of yeast (dry yeast)
• 1 tsp sugar
• Salt
• 1 egg(s)
• 100 g butter, melted, cooled
• ¼ liter milk, lukewarm
• 2 egg yolks
• 2 tsp mustard
• Sugar
• 2 tbsp vinegar
• ¼ liter of oil
• 250 g quark
• 3 eggs, hard boiled
• 3 gherkins
• 125 g ham, raw, in one piece
• 16 slice(s) ham (salmon ham)
• Parsley
• Fat for the mold

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 55 minutes

Mix the flour and yeast thoroughly. Then knead in the sugar, salt, egg, melted (but cooled) butter, and lukewarm milk. Using the dough hook on a stand mixer, knead for at least five minutes until the dough forms a smooth dough. If it still sticks, add a little more flour. Let it rise in a warm place for one hour. Then knead thoroughly again. Roll out the dough into a round shape and line a greased springform pan with it. Let it rise again. When the dough has doubled in size, bake in a preheated oven at 200°C – 225°C for about 20 minutes. Cool the base. For the Herrentorte filling, make a mayonnaise from 2 egg yolks, 2 teaspoons of mustard, salt, sugar, vinegar, and oil. Add the quark and season with salt and sugar. Dice 2 hard-boiled eggs and 2 gherkins and mix with half of the quark mayonnaise. Slice the last egg. Cut the raw ham into small cubes. Cut the remaining gherkin into slices. Cut the cake base crosswise. Spread this mixture over the bottom half. Place the top layer on top, press down, and then spread the entire cake evenly with the remaining quark mayonnaise. Using a pastry cutter, press the finely chopped raw ham cubes firmly around the edges. Roll the salmon ham into rolls and decorate the cake with egg slices, gherkin slices, and parsley. Arrange the salmon ham rolls in a star shape so that each piece of cake has a salmon ham roll. Let the Herrentorte chill in the refrigerator for at least six hours before serving. Each slice contains approximately 300 kcal/1254 J.