Farmhouse leek cake

Ingredients for 4 servings:

• 500 g ready-made mix (baking mix for yeast dough)
• Flour , for the work surface
• 800 g leek
• 2 tbsp oil
• 500 g pork mince
• 150 g crème fraîche
• Salt and pepper, white
• Fat, for the shape
• 100 g cheese, Emmental or Gouda in one piece
• nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Mix the baking mix and 400 ml of lukewarm water with the dough hook of a hand mixer on the lowest speed. Then knead for about 3 minutes on the highest speed until smooth. Cover and let rise in a warm place for about 15 minutes. Then knead with your hands on a lightly floured surface, shape into a ball, and let rise for another 30 minutes. Trim and wash the leek and cut into approximately 2 cm thick rings. Heat the oil in a large pan. Fry the minced meat until crumbly, then remove from the pan. Sauté the leek, if desired, in the frying fat for about 10 minutes. Add the minced meat again and stir in the crème fraîche. Season to taste with salt, pepper, and nutmeg. Knead the dough again on a lightly floured surface. Line a round (approx. 36 cm diameter) or springform pan (approx. 28 cm diameter) with the dough, pressing it down onto the edges. Spread the leek and minced meat mixture on top. Grate the cheese and sprinkle over the top. Bake in a preheated oven (electric oven: 200°C / fan oven: 175°C / gas mark 3) on the lowest rack (see oven manufacturer’s gas instructions) for 40-50 minutes. Cover after about 30 minutes if necessary. Serve with a strong country wine.