Savory Camembert Cake

Ingredients for 1 servings:

• 600 g flour
• 400 g sour cream
• ½ tsp salt
• 250 g butter, soft
• 1 packet of dry yeast
• 350g Camembert(s)
• 300 g zucchini
• 200 g ham, cooked
• 200 g sour cream
• 2 eggs
• salt and pepper
• 2 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

tastes very good with a glass of wine

For the dough, sift the flour into a bowl. Add the sour cream, salt, butter, and dry yeast and knead with a dough hook until smooth. Knead briefly again with your hands on a work surface if necessary. This “yeast shortcrust pastry” can be used immediately. Cut the Camembert, zucchini, and ham into very small cubes. Lightly fry the ham in the oil and then let it cool slightly. Then combine everything in a bowl. Mix in the sour cream and eggs and season with salt and pepper. (If you’re in a hurry, you can also use the ham without frying.) Roll out 2/3 of the dough into a greased 24 cm springform pan and pull up a rim. Pour in the mixture and place the remaining dough on top of the pan to form a wire rack. Bake the cake in a preheated oven at 175 degrees Celsius for about 40 minutes. Tip: This cake is delicious both warm and cold.