Basil Cake

Ingredients

• 150 g flour
• 1 tsp salt
• 1 egg
• 100 g butter
• 100 g basil
• 1 onion
• 2 tbsp olive oil
• 5 eggs
• 500 g quark
• 100 g freshly grated Parmesan
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• flour (for the working surface)
• butter (for the pan)

Instructions

1. 1.

   Mix flour with salt, sift onto a floured work surface, make a well in the center, crack an egg into it and scatter butter pieces around the well. Roughly chop all ingredients with a knife and quickly knead by hand until the dough no longer sticks to your fingers; adjust flour as needed. Shape into a ball, wrap in cling film, and refrigerate for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Rinse the basil leaves, shake dry, and roughly chop them. Peel and finely dice the onion. Sauté the onion in hot oil until translucent, then remove from heat and fold in the basil.

4. 4.

   Separate the eggs. Whisk egg yolks with quark, parmesan, and basil; season with salt, pepper, and nutmeg. Beat the egg whites to stiff peaks and fold them into the basil mixture.

5. 5.

   Roll out the dough on a floured surface slightly larger than your baking tin, line the buttered tin with it, shaping a rim. Fill the tin, smooth the top, and bake for about 1 hour. If the crust darkens too much, cover with foil.

6. 6.

   Remove from oven, let cool briefly, then loosen from the tin. Cut into pieces and serve hot or warm.