Vegetable quark cake

Ingredients for 1 servings:

• 225 g flour
• 125 g butter, soft
• 1 tsp salt
• 6 tbsp water
• 1 egg yolk
• 4 tbsp milk
• ½ tsp honey
• Salt
• 200 g herb curd (40%)
• 200 g cream cheese (40%)
• 100 g low-fat curd cheese
• 4 tbsp whipped cream
• 1 garlic clove(s)
• 1 bunch of chives
• ½ cucumber(s)
• 1 red bell pepper(s)
• 1 egg(s), hard-boiled
• 4 tbsp chives, cut into rolls
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

vegetarian and very tasty

Using a dough hook, knead the flour, softened butter, salt, and water into a smooth dough. Shape it into a ball with your hands and let it rest for 30 minutes. Grease a 26cm springform pan. Roll out the dough and place it in the springform pan, leaving a rim. Prick the base several times with a fork. Bake the dough in a preheated oven at 200°C (top/bottom heat) for 10 minutes. Whisk the egg yolk with milk and honey, brush the base and edges with it, then bake for another 10-15 minutes and let cool. Mix together the three types of quark, cream, and salt. Cut the chives into small rolls, press the garlic, and stir in. Pour the quark mixture onto the cooled base. Cut the bell pepper, egg, and cucumber into small cubes and place them in a circle on the quark (the egg in the center, then the diced bell pepper around it, and the diced cucumber on the outside). Sprinkle the chives on top.