Nettle cake

Ingredients for 4 servings:

• 400 g flour
• ½ pack of baking powder
• 150 g margarine
• 2 m.-sized eggs
• 1 tbsp vegetable stock powder, for clear broth
• Margarine for the mold
• 500 g low-fat curd cheese
• 1 cup sour cream, approx. 200 g
• 1 bunch of nettles (about a large bowl, without roots)
• 1 pinch(s) of pepper
• 1 tbsp vegetable stock powder, for clear broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simple and inexpensive spring meal, from a springform pan

Prepare the dough by kneading the flour, baking powder, margarine, eggs, and vegetable stock powder thoroughly. Then divide the dough in half. Grease a springform pan with margarine and line it with one half of the dough, covering the edges as well. Puree the nettles and mix well with the quark, sour cream, and vegetable stock powder. Season to taste with pepper. Pour the nettle mixture into the prepared springform pan. Roll out the second half of the dough thinly and place it over the nettle mixture. Bake the cake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. Serve the casserole hot; leftovers are also delicious cold. Tip: Optionally, add chopped onions, chives, or other herbs to the nettle mixture, although this could overpower the nettle flavor. The casserole has 1600 kcal.