Leek and ham cake

Ingredients for 1 servings:

• 500 g leek
• 100 g bacon, streaky
• 150 g cooked ham
• 3 eggs
• 125 ml sour cream
• 60 ml sweet cream
• 250 ml water
• Salt
• Pepper, white
• Nutmeg, grated
• 125 g flour
• ½ tsp baking powder
• ½ tsp mustard powder
• 100 g Emmental cheese, grated
• 1 onion(s), approx. 40 g
• 1 egg(s)
• 20 ml milk
• 25 g butter, room temperature
• Salt
• 1 pinch(s) tarragon, dried
• 1 pinch(s) lemon balm, dried
• 1 pinch(s) mint, dried
• some margarine to grease the baking tin

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

savory cake, easy to prepare

For the filling, clean the leek and cut it into approximately 1 cm long pieces. Bring salted water to a boil in a pot, add the leek, and simmer for 5 minutes. Drain in a colander and let it cool. Cut the bacon into thin, approximately 1 cm wide strips and fry in a pan without adding oil until light golden brown. Let it cool. Cut the cooked ham into strips and add it to the bacon. In a bowl, whisk the eggs with the sour and sweet cream, salt, pepper, and nutmeg. Set aside. For the dough, mix the flour with the baking powder and place it in a “heap” on a work surface. Make a well in the center. Add the salt, mustard powder, herbs, and grated cheese. Peel the onion and chop or grate it very finely (!). Add it to the well along with the egg and milk. Spread the butter in small pieces over the floured edges. Quickly knead from the outside in to form a smooth dough. Then grease a 26 cm springform pan with margarine. Pour the batter into the pan and spread it evenly over the base, forming a high rim. If the egg mixture is too runny for the filling or if the batter is leaking anywhere, you can line the pan with baking paper to prevent spills. Mix the cold leek with the bacon and ham mixture and spread it over the base. Pour the egg and cream mixture over it. Bake in a preheated oven on the bottom rack. Baking time: 45 minutes at 200 degrees Celsius. Remove from the oven, let cool slightly, then slice and serve while still warm. This batch is enough for 12 small slices of cake, but definitely not for 12 people. With a side salad, it feeds three to four people.