🍰 Paprika-Hack-Cake

Name: Paprika-Hack-Cake
Total time: 30 min
Yield: 4 servings
Ingredients: Quark 40% fat in dry matter 125 g; Olive oil 5 tbsp; Salt 1 tsp; Wheat flour, Type 405 250 g; Eggs 4 pcs; Onions, yellow 2 pcs; Pepper, red 3 pcs; Pork mince 350 g; Pepper, black ground pinch; Pepper, sweet pinch; Parsley, fresh 20 g; Sour cream 150 g; Milk 50 ml

602 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Quark 40% fat in dry matter 125 g
Olive oil 5 tbsp
Salt 1 tsp
Wheat flour, Type 405 250 g
Eggs 4 pcs
Onions, yellow 2 pcs
Pepper, red 3 pcs
Pork mince 350 g
Pepper, black ground pinch
Pepper, sweet pinch
Parsley, fresh 20 g
Sour cream 150 g
Milk 50 ml

Instructions

1. Preheat the oven to 180 degrees fan.
2. Put quark, 3 tablespoons of olive oil, salt, flour, and 1 egg into a mixing bowl.
3. Mix the ingredients for 1 minute on the kneading speed.
4. If the dough is too dry, add 1 tablespoon of water.
5. Knead the dough for another 10 to 20 seconds until it is smooth.
6. Take the dough out and roll it out on a floured surface.
7. Line a greased quiche dish with a diameter of 28 cm with the dough.
8. Leave a border of about 3 cm high.
9. Prick the dough base several times with a fork.
10. Place the dough base in the refrigerator.
11. Halve the onions, peel them, and chop them into rough pieces.
12. Halve the bell peppers, remove the stems and seeds, and cut them into quarters.
13. Chop the onion and bell pepper in the mixing bowl for 8 seconds on speed 5.
14. Add 1 tablespoon of olive oil.
15. Place the lid without the measuring cup on top.
16. Sauté the vegetables for 3 minutes on the sautéing setting.
17. Remove the vegetables and let them drain in a sieve.
18. Put the minced meat and the remaining olive oil into the mixing bowl.
19. Season with salt, pepper, and paprika powder.
20. Place the lid without the measuring cup on top.
21. Sauté the minced meat for 5 minutes on the sautéing setting.
22. Add the minced meat to the sieve with the vegetables.
23. Let the mixture cool down slightly.
24. Wash the parsley and shake it dry.
25. Chop the parsley in the mixing bowl for 15 seconds on speed 8.
26. Add sour cream, milk, the remaining eggs, salt, and pepper.
27. Mix the mixture for 10 seconds on speed 5.
28. Taste the vegetable-meat mixture strongly.
29. Place the mixture onto the dough base.
30. Evenly distribute the parsley cream on top.
31. Bake the cake in the oven for about 40 minutes.
32. Cut the cake into pieces while hot or warm.
33. Serve the cake and enjoy!

Nutrition per serving

kcal: 602
Protein: 37 g · Fett/Fat: 36 g · Carbs: 26 g