Ricotta cake

Ingredients for 1 servings:

• 175 g butter
• 1 tsp salt
• 350 g flour
• 3 tbsp water
• 3 eggs
• Pepper and marjoram
• 250 g ricotta
• 200 g sour cream
• 200 g cheese, grated Asiago, young, mild (alternatively Gouda)
• 125 g bacon, diced or ham
• 1 pack of parsley, frozen

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

-spicy-

Grease a springform pan well and chill. Prepare the shortcrust pastry. Roll out about 1/3 of it on baking paper and cut out a circle the same diameter as the springform pan to serve as the lid. Line the pan with the remaining pastry, creating a 3-4 cm high rim. Chill both for at least 30 minutes. Beat the eggs with the spices until frothy, then stir in the parsley, ricotta, and sour cream. Finally, stir in the cheese and bacon. Meanwhile, preheat the oven to 200°C (top/bottom heat). Pour the filling onto the pastry in the springform pan and smooth it out. If the edges overhang too much, push them down a little with your fingers if necessary. Place the pastry lid on top, peel off the baking paper, and press the edges down lightly. Bake in the preheated oven for about 45-50 minutes. Delicious warm as a main course, but can also be eaten cold.