Sun wheel cake with Mediterranean cheese blend

Ingredients for 1 servings:

• 250 g low-fat curd cheese
• 1 large egg(s)
• 1 pinch of salt
• 100 ml milk
• 10 tbsp oil
• 1 packet of baking powder
• 400 g flour
• 3 packs of feta cheese
• 3 balls of mozzarella
• 1 tsp herbs de Provence
• ½ red bell pepper(s), diced
• 1 egg(s)
• 2 tbsp milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simple and vegetarian

For the dough, wrap the quark in a 4-layer cheesecloth and squeeze out any liquid. Mix together the quark, egg, salt, milk, and oil. Sift the baking powder and flour over the dough and knead into a smooth dough. For the filling, crumble the feta cheese and coarsely grate the mozzarella. Mix the two cheeses together. Mix the paprika and Provençal herbs into the cheese. Divide the dough in half and roll out one half on a floured surface to about 0.5 cm thick. Place the circle of dough on a baking sheet lined with baking paper. Spread the filling on it, leaving a 1.5 cm border free. Roll out the second half of the dough in the same way and place it on top. Press the edges firmly around the edge with a fork. Place a cereal bowl in the center of the cake and cut a cut into the cake around it. Turn each piece of dough 90 degrees in the same direction so that the filling is facing up. To brush, whisk the egg and milk together and brush the sun wheel with it. Bake in a preheated oven at 160°C for about 40 minutes until golden brown.