Some time ago I presented you a recipe for a super delicious vegetable cake with carrots, kohlrabi & leeks, which was prepared with a quick quark oil dough instead of a yeast dough.
Today I’m going to show you a little variation & we bake an asparagus cake with white asparagus & salmon to match the season, also with a quark oil dough. Have fun baking!
Cooked/Baked today: Baking Asparagus Cake with Salmon
Preparation Time: 1 hour & 30 minutes
Category: Main Dishes, Baking Recipes, Quiche Recipes, Recipes with Asparagus, Recipes with Salmon, Hearty Meals
Our Recipe rating:
Ingredients for 1 Asparagus Cake with Salmon:
…for the dough:
- 225 grams flour
- 125 grams curd
- 75 milliliters milk
- 50 milliliters oil
- ½ sachet baking powder
- ½ teaspoon salt
- 500 grams peeled asparagus
- 500 grams skinless salmon fillets
- 200 milliliters cream
- 100 grams grated cheese
- 3 eggs
- 1 – tablespoons breadcrumbs
- Salt & pepper
- Butter to grease the pan
Required kitchen gadgets, helper & preparations:
- 26er springform pan + baking paper
- Mixing bowl for dough
- Rolling pin
- Kitchen machine or mixer with dough hooks
- Mixing bowl for egg-cream mixture
…for asparagus cake with salmon:
Line the bottom of a springform pan with baking paper & snap the side edge in as usual, then grease the edge with a little butter & set the pan aside until further use. Preheat the oven to 180°C (top/bottom heat) in good time.
For the quark oil dough, put 225 grams of flour, 125 grams of quark, 75 milliliters of milk, 50 milliliters of oil, ½ sachet of baking powder & ½ teaspoon of salt in a mixing bowl & use a food processor or mixer with dough hook to knead a smooth dough for 3 – 4 minutes.
Then place the dough on a lightly floured work surface, knead briefly again with your hands, shape into a ball & then roll out with a rolling pin to a thickness of approx. 0.5 centimetres.
Lift the rolled out dough into the prepared springform pan & line the bottom and edges of the pan with the dough. Set the springform pan aside until further use.
Next put 3 eggs, 200 milliliters of cream and a good pinch of salt & pepper in a mixing bowl & whisk together, then set aside briefly.
For the filling, peel the asparagus and cut into 4 – 5 centimeter pieces. Cut the salmon into bite-sized pieces, then put the asparagus & salmon in a bowl, season with a good pinch of salt & pepper & also add 1 – 2 tablespoons of breadcrumbs.
Mix everything together briefly & then transfer the asparagus salmon mix into the prepared springform pan & spread evenly in it.
Pour the egg-cream mixture over it & finally spread some grated cheese on the surface. Then bake the asparagus cake for 50 – 60 minutes at 180°C (top/bottom heat) in the preheated oven until golden brown.
Take the finished asparagus cake out of the oven, allow to cool down in the springform pan for about 10 minutes, then remove the springform pan, cut the cake into pieces & serve garnished with chopped parsley if you like. Happy baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):