North Hessian green cake

Ingredients for 1 servings:

• 125 g quark 40%
• 2 m.-sized eggs
• 2 tbsp milk
• 6 tbsp rapeseed oil
• 1 packet of baking powder
• 250 g flour
• 50 g sugar
• ½ tsp salt
• 1 cup sour cream
• 1 m.-sized potato(s)
• 1 cup milk
• 2 spring onions
• 1 leek(s)
• 250 g lean bacon
• Breadcrumbs
• salt and pepper
• nutmeg
• ½ pack of herbs for Frankfurt Green Sauce, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Mix the quark, 1 egg, oil, milk, flour, sugar, baking powder, and a pinch of salt to form a quark-oil dough. Roll out the dough on a baking sheet lined with baking paper. Peel the potatoes and cook them in the milk until soft. Mix the sour cream with the second egg. Add the milk-potato mixture. Thinly slice and wash the spring onions and leek. Drain well and mix into the potato and sour cream. Add the herbs for the green sauce and stir well. Season with salt, pepper, and nutmeg. Spread the mixture over the dough. Dice the lean bacon, roll it in the breadcrumbs, and sprinkle it on top. Bake for 35 to 45 minutes at 165°C (fan oven).