Parsnip vegetable cake with ham cubes

Ingredients for 1 servings:

• 250 g diced ham
• 400 g parsnip(s), diced
• 3 stalk(s) leeks
• 2 eggs
• 1 cup sour cream (200 g)
• 1 tub of crème legere or similar dairy product (125 g)
• some vegetable broth
• 1 tsp Madras curry
• Spice mix for the egg glaze *
• some salt
• some pepper, white
• 250 g flour
• 125 g butter
• 3 tbsp water, very cold, add spoon by spoon
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

any spice mixture can be used

Prepare a shortcrust pastry from flour, butter, cold water, and salt. Chill the dough in the refrigerator for half an hour, or press it directly into the springform pan and chill. Wash the parsnips, peel them if desired, and cut them into small pieces or cubes. Blanch them in hot water for 2-3 minutes. Wash the leeks and cut them into rings. The leeks can be briefly added to the hot vegetable water, but this is not necessary. Preheat the oven to 180 to 200 degrees (electric). Pre-bake the pastry base for 10-15 minutes.** Meanwhile, mix the eggs, cream, and cream together to make a topping for the vegetable tart. If desired, add a little more vegetable water and season the topping with a delicious spice mix*. Add salt and, if desired, white pepper. Place half of the ham cubes on the pastry, stir the vegetable mixture into the topping, and pour it on top of the pastry. Make sure the vegetables are almost completely covered, but not floating. Place the second half of the ham cubes on top. Bake the cake for about 35 to 45 minutes. When the cake top is slightly browned and the egg mixture sets, the cake is done. If the mixture is too runny, the glaze will need a little longer to set. Cover the cake if necessary and turn the oven temperature up a little. Very tasty with a green salad. ** Place baking paper on the pastry base, add dried pulses such as beans or peas and place the dish in the oven, bake. After pre-baking, remove the pulses and the baking paper and place in a screw-top jar for repeated use when blind baking. * Spice mix, can be used according to taste. Various curry spices, Ras El Hanout, Persian spice mix, Garam Masala, and Pumpkin King have been tried and tasted good in this cake so far.