Process the dough according to the instructions on the package and place on the bottom of the springform pan. Pull up one edge with the rest of the base. Prick the puff pastry base well with a fork (it should create a "hole pattern").
Clean the leek, cut into rings, wash and drain. Cut the bacon and ham into tiny cubes.
Fry the bacon in oil until translucent. Add ham and leek, cover and cook for 10 minutes at a low temperature, stirring frequently. Let cool slightly. Whisk the sour cream, eggs, spices and cheese together. Preheat oven to 180 degrees.
Now take the springform pan back, mix the leek with the egg-cream mixture. Now put the mixture on the floor, smooth it out and put it in the hot oven. Take a look after 35 minutes and decide if the cake is good. Bake a little or take out, depending on your taste. It tastes best when it is lukewarm.