Savory cake with egg and herbs

Ingredients for 1 servings:

• 200 g sour cream
• 200 g mayonnaise
• 200 g flour
• 2 eggs
• 1 bag of baking powder
• 6 eggs
• 1 pack of mixed herbs, frozen or approx. 80 g fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Mix the sour cream, mayonnaise, and eggs until creamy. Mix the flour with the baking powder and add to the mixture. Mix everything together to form a smooth batter. For the filling, boil the eggs for about 10 minutes, then rinse, peel, and chop them. Finely chop the fresh herbs. Preheat the oven to 180°C (top/bottom heat). Pour half of the batter into a 26cm springform pan and spread the eggs and herbs evenly over the top. Then spread the remaining batter over the eggs and herbs and smooth it down. Bake in the preheated oven on the middle rack for about 25 minutes. Use a skewer to check that the cake is cooked through; if not, add another 5 minutes. Let the cake cool briefly in the pan. Then remove from the pan and let it cool completely. The cake can be kept in the refrigerator for a few days.