Onion and leek cake

Ingredients for 1 servings:

• 250 g flour
• 21 g fresh yeast
• 1 tsp sugar
• 25 g butter
• 1 egg(s)
• 70 ml milk, lukewarm
• 1 tsp salt
• Fat for the mold
• 700 g onion(s)
• 2 stalk(s) leeks
• 50 g butter
• 200 g sour cream
• 3 eggs
• 40 g flour
• 1 tsp sweet paprika powder
• 1 tsp caraway seeds
• 1 pinch of pepper
• 30 g breadcrumbs
• 100 g diced ham

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

For the dough: Put the flour in a bowl and make a well in the middle. Add the yeast, sugar and lukewarm milk and let it rise for about 10 minutes. Then add the melted butter, egg and salt. Knead everything into a smooth dough and let it rise for about 1 hour. For the topping: Peel the onion, wash the leek well and cut both into rings. Melt the butter in a pan and sauté the onions and leek. Takes about 25 minutes. In a bowl, whisk the eggs, sour cream, flour, paprika powder, caraway seeds and pepper. Add the onion and leek mixture and fold in. Preheat the oven to 180°C (fan). Line the bottom of a 32 cm springform pan with baking paper and grease the edges. Roll out the dough thinly and place it in the cake tin, pulling the edges up slightly. Sprinkle the breadcrumbs on top, then add the onion and leek mixture. Sprinkle the ham cubes on top. Bake the cake in the preheated oven on the middle rack for about 30 minutes until golden brown. Cut into 6 slices. Serve with soup, if desired.