Carrot Cake with Coriander Apple Salad

Ingredients

• 150 g wheat flour
• 50 g cornmeal
• 1 pinch salt
• 160 g cold butter
• 1 egg
• 1 tbsp heavy cream
• 800 g carrots
• Salt
• 200 g quark
• 100 ml heavy cream (at least 30% fat content)
• 100 g Sour cream
• 4 eggs
• pepper (ground)
• 3 mild red pepperoni
• 2 tart apples
• 1 bunch Coriander
• 2 tbsp olive oil
• 1 tsp balsamic vinegar

Instructions

1. 1.

   Combine all dough ingredients in a bowl and knead quickly into a smooth dough, wrap in cling film and refrigerate. Preheat the oven to 180°C fan. Meanwhile peel the carrots, slice into rounds and blanch in plenty of salted water for about 3 minutes, drain and shock in ice water. Whisk together quark, cream and crème fraîche with eggs, seasoning with salt, pepper and nutmeg. Roll out the dough between two sheets of film and line a quiche tin, pricking the base several times with a fork; fold the carrots into the quark mixture and spread over the dough. Bake in the preheated oven for about 45 minutes, covering with foil after 15-20 minutes to prevent darkening.

2. 2.

   Meanwhile seed the pepperoni and cut into thin strips, as well as peel the apples. Roughly chop coriander, mix with apples and marinate with oil, vinegar, salt and pepper. Remove the quiche from the oven, slice and serve hot or cold garnished with the salad. The carrot quiche pairs wonderfully with seafood and fish!