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Parsley cake

updated

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Ingredients for 4 servings:

  • 250 g flour
  • 2 eggs
  • 10 g yeast
  • 50 g butter
  • 3 bunches of parsley
  • ½ liter sour cream
  • possibly sweet cream
  • Salt
  • Butter, in flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Parsley cake

Make a yeast dough from flour, eggs, yeast, a pinch of salt, and 50g butter and let it rise. Wash the parsley, dry thoroughly, and chop finely. Season the sour cream with salt and whisk. If it’s too thick, add a little sweet cream. Stir in the chopped parsley. Roll out the yeast dough thinly and place it on a greased baking sheet, leaving a small border of about 2cm. Spread the parsley cream evenly on top and smooth it down. Cover tightly with butter flakes and bake at 180°C for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sour tips

Dreamy sour cream cake