spinach cake
Yesterday, this cake was so successful that I like to publish it here as a recipe.
Ingredients for the quark shortbread dough:
- 200 g of flour
- 1 teaspoon Baking powder
- 100 g cold butter (cut into small flakes)
- 100 g of cottage cheese
- a bit of salt
Preparation:
- Mix flour and baking powder well, add butter in little flakes over it, add well-drained curds and salt.
- First mix everything well with a knife, then quickly to a dough dumpling and 30 minutes in the refrigerator (of course, well covered) to rest.
Ingredients for the filling:
- 700 - 800 g leaf spinach (from the freezer)
- 1 big onion
- garlic
- olive oil
- Salt, pepper, nutmeg
- 200 g sour cream
- 1 tbsp flour
- 2-3 eggs
- about 100 g of grated Emmentaler
Preparation:
- Thaw spinach a few hours earlier.
- Fry the onion in olive oil, add the spinach, cover it and steam.
- Add finely chopped garlic to taste and season with salt, pepper and nutmeg.
- Depending on how long the TK spinach has been thawed before, the steaming process takes 15 - 30 minutes.
- In the meantime, the oven is preheated to 220 ° C (top and bottom heat), a springformed greased and dusted with flour and the dough rolled out.
- Pour dough into the mold and pull up an edge of about 3 cm. At the edges I now press strips of aluminum foil, so that the dough better in shape.
- The bottom of the dough is pierced with a fork so that it does not blister when baking, then the prebake mold is put into the oven for 15 minutes.
- Remove the spinach mass from the griddle and allow to cool. In the course of time, stir the flour with the sour cream, add the eggs, cheese and spices to it and then stir together with the cooled spinach mixture.
- Everything then comes in, or on the pre-baked dough and is then baked for another 35 minutes in the oven. I always do it on the second track from below, so not in the middle, at the slot height I need no foil to cover.
- If the surface tans slightly, the cake is ready.
And now have a good appetite!
