Potato-Leek Cake

Ingredients

• 0.5 cube Yeast
• 350 g spelt flour (Type 630)
• 5 tbsp Rapeseed Oil
• Salt
• 700 g potatoes
• 850 g leeks (3 stalks)
• 250 g low-fat quark
• 100 g sour cream (10% fat)
• 4 eggs
• Pepper
• caraway seeds
• 40 g pumpkin seeds (3 tbsp)

Instructions

1. 1.

   Crush yeast into 200 ml lukewarm water and dissolve while stirring.

2. 2.

   Add the yeast mixture, flour, 3 tbsp rapeseed oil, and 1 tsp salt to a mixing bowl. Knead with a hand mixer’s dough hooks until smooth; cover with a kitchen towel and let rise for about an hour until doubled in volume.

3. 3.

   Meanwhile, peel, wash, dice potatoes and cook in salted water covered for about 20 minutes. Drain after 20 minutes and let cool slightly.

4. 4.

   While the potatoes cook, clean leeks, split lengthwise, rinse thoroughly under running water, and slice into thin rings.

5. 5.

   Heat 2 tbsp oil in a non-stick pan and sauté leeks over medium heat for 8–10 minutes until all liquid has evaporated. Transfer leeks to a bowl and add the cooled potatoes.

6. 6.

   Whisk quark, sour cream, and eggs with a hand mixer’s beaters until well combined. Add this mixture to the leek-potato bowl and season with salt, pepper, and caraway seeds.

7. 7.

   Spread the dough onto a baking sheet lined with parchment paper and press it out with floured hands to match the size of the sheet.

8. 8.

   Distribute the potato-leek mixture over the dough. Sprinkle pumpkin seeds on top and bake in a preheated oven at 175 °C (fan: 150 °C, gas: level 2) on the middle rack for 30–35 minutes. Cut into pieces while still hot or warm and serve.