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🍰 Crunchy Leek and Potato Cake with Yeast Dough

553 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 350 g spelt flour (Type 630)
• 5 tbsp rapeseed oil
• salt
• 700 g potatoes
• 850 g leek (3 stalks)
• 250 g low-fat quark
• 100 g sour cream (10% fat)
• 4 eggs
• pepper
• cumin
• 40 g pumpkin seeds (3 heaped tbsp)

Instructions

1. 1. Crumble the yeast into 200 milliliters of lukewarm water.
2. 2. Stir the yeast in the water until it has completely dissolved.
3. 3. Add the yeast mix, flour, 3 tablespoons of rapeseed oil, and 1 teaspoon of salt to a large mixing bowl.
4. 4. Process the ingredients with the dough hooks of a hand mixer to form a smooth dough.
5. 5. Cover the bowl with a kitchen towel.
6. 6. Let the dough rise in a warm place for about 1 hour.
7. 7. Wait until the dough volume has doubled.
8. 8. Peel the potatoes and wash them thoroughly.
9. 9. Cut the potatoes into small cubes.
10. 10. Place the potato cubes in a pot with salted water.
11. 11. Cover the pot and cook the potatoes for about 20 minutes until tender.
12. 12. Drain the cooking water once the time is up.
13. 13. Let the potatoes cool down briefly.
14. 14. Clean the leeks and remove the outer leaves.
15. 15. Halve the leeks lengthwise.
16. 16. Rinse the leek halves thoroughly under running water.
17. 17. Slice the leeks into thin rings.
18. 18. Heat 2 tablespoons of oil in a non-stick pan.
19. 19. Add the leek rings to the hot pan.
20. 20. Cook the leeks over medium heat for 8 to 10 minutes.
21. 21. Ensure that all the liquid has evaporated.
22. 22. Transfer the cooked leeks into a bowl.
23. 23. Add the cooled potatoes to the leeks.
24. 24. Whisk quark, sour cream, and eggs thoroughly using the beaters of a hand mixer.
25. 25. Add the quark mixture to the leeks and potatoes.
26. 26. Season the mixture with salt, pepper, and cumin.
27. 27. Taste the filling and adjust the seasoning to your liking.
28. 28. Line a baking tray with baking paper.
29. 29. Place the dough onto the prepared tray.
30. 30. Press the dough flat with floured hands to cover the size of the tray.
31. 31. Spread the potato-leek mixture evenly over the dough.
32. 32. Sprinkle pumpkin seeds over the filling.
33. 33. Preheat the oven to 175 degrees Celsius conventional heat.
34. 34. Place the tray on the middle rack.
35. 35. Bake the cake for 30 to 35 minutes.
36. 36. Alternatively, use 150 degrees Celsius fan-forced or gas mark 2.
37. 37. Cut the cake into pieces while still hot or lukewarm.
38. 38. Serve the cake immediately.

Nutrition per serving

• kcal: 553
• Protein: 27 g · Fett/Fat: 21 g · Carbs: 64 g