• 400 g wheat flour
  • 20 g fresh yeast
  • 1 tbsp honey
  • 220 ml lukewarm water
  • 10 g herb salt (Innertasahof farm)
  • 8 tbsp oil
  • 1 cauliflower approx. 1 kg (MEG - Martell Producers´ Cooperative, Altes Gang Wirtshaus farm)
  • herb salt (Innertasahof farm)
  • 300 g Coppa ham (Niederhof farm)
  • ½ bunch of parsley
  • 150 g tinned (or frozen) peas
  • 300 ml whipped cream
  • 2 eggs (Altes Gang Wirtshaus farm)
  • freshly ground pepper
  • ground nutmeg

    To make the dough, place the flour into a bowl and blend with salt. Create a well in the centre of the bowl and crumble the yeast into it, adding honey and a little water. Use a fork to slowly dissolve the yeast. Add the remaining water as well as the oil into the mix and knead into a smooth dough. There shouldn’t be any dough sticking to the sides of the bowl. Now, cover the dough and leave it to rise in a warm spot until it almost doubles in size.
    In the meantime, separate the cauliflower florets and cook them in a steamer for about 10 min, until they’ve reached an al dente consistency. Don’t overcook!
    Whisk the eggs into some cream and season with salt, pepper and ground nutmeg. Slice the Coppa thinly and cut into cubes. Chop the parsley finely and set aside.
    Then roll out the dough on a greased baking tray. Lay the cauliflower florets, peas, Coppa and the parsley onto the flat rolled pastry. Pour the already-seasoned egg cream over the filling. Close and bake in a preheated oven at 200° C for 20 – 30 min. Cut the savoury cake into portions and serve hot or just warm. Add the chopped parsley.
    Ideally pairs with a green salad.