Smoked pork leek cake

Ingredients for 4 servings:

• 250 g flour (wheat flour)
• 200 ml water, warm
• 50 ml oil (rapeseed oil)
• 1 packet of yeast (dry yeast)
• Salt and pepper, sugar
• 1 kg leek (cleaned, cut into fine rings)
• 400 g Kasseler schnitzel (cut into thin strips)
• 100 g mushrooms (cleaned and sliced)
• 200 ml cream
• 150 g processed cheese with herbs
• 2 tbsp sour cream or creme fraîche
• salt and pepper
• nutmeg
• 3 tbsp oil (rapeseed oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough: Mix the flour, yeast, pepper, salt, and sugar with the lukewarm water. Finally, add the oil and knead thoroughly. Cover the dough and let it rise in a warm place for about 30-40 minutes. In the meantime, heat the oil in a pan. Brown the meat for 5 minutes. Then add the leek and mushrooms and cook uncovered for another 15 minutes. Season with salt and pepper. Meanwhile, heat the cream in a small saucepan. Dissolve the processed cheese in the hot cream. Then add the sour cream and whisk until light and fluffy. Season the cream cheese mixture with pepper, salt, and nutmeg to taste. Add everything to the pan, mix thoroughly, and bring back to a boil briefly with the smoked pork, leek, and mushrooms. Knead the yeast dough thoroughly again. If it’s too soft, add a little more flour. Next, pour the dough into a greased springform pan, forming a small rim (approx. 2 cm high). Pour the smoked pork and leek mixture onto the dough and spread evenly. Then, bake the cake at 180°C on the middle rack for about 20 minutes. If you like, you can sprinkle some grated cheese on the cake before baking. A well-chilled glass of white wine goes wonderfully with this dish. Enjoy!