Chive cake

Ingredients for 2 servings:

• 180 g wheat flour, type 550
• 10 g yeast, fresh
• 60 ml milk, lukewarm
• 1 tbsp butter
• 1 egg(s)
• 1 tsp salt
• 1 pinch(s) of sugar
• 1 ½ bunch chives
• 400 g sour cream
• 100 ml cream
• 2 eggs
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Put the flour in a bowl and make a well in the center. Add the milk, fresh yeast, and a pinch of sugar to the well. Mix. Cover the edges with a little flour. Let the pre-dough rise for 15 minutes. Then add the softened butter, the egg, and 1 teaspoon of salt and knead into a yeast dough. Dust the dough with flour and let it rise until it has increased in size significantly. Knead again, roll it out, and place it in a springform pan lined with baking paper, pulling up the edges. Prick the base several times with a fork. For the topping, mix the sour cream and cream with the eggs. Season with salt, pepper, and nutmeg. Wash the chives, shake dry, and cut into small rolls. Stir half of them into the sour cream mixture. Pour the topping onto the base. Bake in a preheated oven at 200°C for approx. 35-45 minutes. Sprinkle with the remaining chives and serve. Serve with seasonal salad.