Sheet cake with leek

Ingredients for 1 servings:

• 450 g corn, ground
• 1 bag(s) of yeast (dry yeast)
• 500 ml water, 450-500 ml
• 5 tbsp olive oil
• 1 tsp salt and sugar
• 1.2 kg leek, approx.
• 2 tbsp mustard seeds
• Nutmeg, grated
• 5 grains of pepper, ground
• 2 tbsp yeast flakes
• 1 pinch(s) of sugar
• 200 g sweet cream +
• 2 tbsp quark 0.5% +
• 100 ml milk OR
• 400 ml sour cream
• 100 g cheese, grated Gouda
• 100 g cheese, Gouda, medium-aged, grated

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free + egg-free

Mix the corn with the dried yeast, salt and sugar and mix well with the water, then add the oil. Pour onto a baking tray lined with baking paper and let stand at warm room temperature for about 40-60 minutes. With this mixture, which is more like a sponge cake, it won’t rise that much, if at all. Cut the leeks, including the green parts, into 2-3 cm wide rings and blanch/cook in boiling water for 2-10 minutes. Drain, mix with the mustard seeds, nutmeg, pepper, nutritional yeast and sugar to taste (salt would also be appropriate here). Mix the sweet cream, quark and milk with the grated Gouda and mix with the leeks, or use the sour cream and mix with the Gouda. Spread the mixture on the dough and sprinkle with the 100 g of medium-aged Gouda. Bake in a cold oven at 140°C (convection oven) for about 40 minutes.