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Leek cake

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Ingredients for 4 servings:

  • 125 g smoked pork, sliced
  • 5 eggs
  • 400 g sour cream
  • 2 sprigs parsley, flat-leaf
  • 375 g celery
  • 2 stalk(s) leeks
  • 500 g carrot(s)
  • 200 g flour
  • 30 g pine nuts
  • 100 g butter
  • pepper
  • Salt
  • Nutmeg, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix flour, 1-2 tablespoons of cold water, salt, pine nuts, and butter in small pieces to form a smooth dough and chill for about 30 minutes. Peel and thinly slice the carrots. Clean and chop the leeks and celery. Cook the vegetables in salted water for about 5 minutes and drain. Wash the parsley and pick off the leaves. Whisk the sour cream with the eggs and season with salt, pepper, and nutmeg. Pour the dough into a 24 cm springform pan, pressing down the edges. Prick the base several times, top with the smoked pork, vegetables, and parsley. Spread the sour cream topping on top. Bake in a preheated oven (175°C) for about 75 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.

Leek cake

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