John Myers
Cream Cake with Porcini Mushrooms
The perfect cream cake with porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 200 g Wheat flour
- 20 g Instant flour
- 10 g Yeast
- 150 ml Lukewarm water
- 1 tsp Salt
- Flour for processing / rolling out
- 150 g Boletus
- 125 g Kat ham, diced and smoked
- 100 g Spring onions
- 100 g Creme fraiche Cheese
- 100 g Quark 40%
- 1 Egg yolk
- 1 tsp Salt
- 0,5 tsp Pepper
- Using the dough hook of the mixer, knead a dough from flour (200 g wheat flour, 20 g instant flour), yeast (10 g), salt (1 teaspoon) and 150 ml lukewarm water until the dough separates from the edge. Place the dough on a floured board and knead again vigorously with your hands. Cover with a cloth and let rise in a warm place for about 30 minutes. In the meantime, clean the porcini mushrooms and cut them lengthways into thin slices. Clean and wash the spring onions and cut into thin rings. Mix the crème fraîche (100 g) with quark (40% / 100 g), an egg yolk, salt (1 teaspoon) and pepper (½ teaspoon). Divide the dough into four parts and roll out on a floured board as long flat cakes. Cover / brush with the prepared crème fraîche / quark mixture, cover with the diced ham and porcini mushrooms. Bake in a preheated oven at 220 ° C for approx. 25. Remove, sprinkle with spring onions and serve.
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