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🍽️ Flamm cake with goose breast, chestnuts, white cabbage and pear

1433 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube fresh yeast (21 g)
• 500 g flour
• 1 tsp salt
• 3 tbsp olive oil
• flour (for the work surface)
• 3 red-skinned pears
• 3 tbsp lemon juice
• 500 g white cabbage
• 250 g sour cream
• 150 g sour cream
• 2 tsp herbs de Provence
• pepper (from the mill)
• 3 tbsp butter
• 120 ml pear juice
• 1 tbsp freshly chopped parsley
• 1 tsp freshly chopped dill
• 120 g cooked chestnuts (vacuum-packed)
• 1 tbsp powdered sugar
• 0.5 tsp crushed chili flakes
• 500 g smoked goose breast

Instructions

1. 1. Dissolve the yeast in 250 milliliters of lukewarm water.
2. 2. Mix the flour with the salt in a bowl.
3. 3. Make a well in the center of the flour mixture.
4. 4. Pour the yeast water and the oil into the well.
5. 5. Work everything with your hands or a dough hook into a smooth dough.
6. 6. Make sure the dough no longer sticks to the bowl.
7. 7. Knead the dough vigorously on a floured surface for about 10 minutes.
8. 8. Place the dough back into the bowl.
9. 9. Let the dough rise covered in a warm place for about 1 hour.
10. 10. Preheat the oven to 220 degrees top and bottom heat.
11. 11. Wash the pears thoroughly.
12. 12. Quarter the pears.
13. 13. Remove the core from the pears.
14. 14. Cut the pears into thin slices.
15. 15. Mix the pear slices with the lemon juice.
16. 16. Wash the white cabbage.
17. 17. Remove the core and outer leaves from the white cabbage.
18. 18. Cut the white cabbage into thin strips.
19. 19. Knead the dough well again.
20. 20. Divide the dough into 4 equal portions.
21. 21. Roll each portion into a flat flatbread.
22. 22. Place the dough flatbreads on a baking sheet lined with baking paper.
23. 23. Mix the sour cream with the crème fraîche.
24. 24. Fold the herbs into the cream mixture.
25. 25. Season the mixture with salt and pepper.
26. 26. Spread the cream mixture evenly over the dough flatbreads.
27. 27. Bake the flatbreads in the preheated oven for about 20 minutes until golden brown.
28. 28. Melt 1 tablespoon of butter in a pot.
29. 29. Sweat the white cabbage in the butter.
30. 30. Deglaze the cabbage with the juice.
31. 31. Let the liquid reduce to a simmer.
32. 32. Fold the herbs into the cabbage.
33. 33. Season the cabbage with salt, pepper, and cumin.
34. 34. Halve the chestnuts.
35. 35. Caramelize the sugar in a pan.
36. 36. Add the pears to the caramel and toss them in it.
37. 37. Add the chestnuts to the pan.
38. 38. Stir in the remaining butter into the mixture.
39. 39. Sprinkle the mixture with chili flakes.
40. 40. Mix everything well and remove the pan from the heat.
41. 41. Slice the goose breast into thin slices.
42. 42. Remove the flatbreads from the oven.
43. 43. Top the flatbreads with the white cabbage.
44. 44. Distribute the pears and chestnuts on the flatbreads.
45. 45. Place the goose breast slices on top.
46. 46. Garnish the flatbreads with dill tips.
47. 47. Serve the dish immediately.

Nutrition per serving

• kcal: 1433
• Protein: 41 g · Fett/Fat: 81 g · Carbs: 136 g