10–12 pieces

Preparation

Preheat the oven to 180 °C top/bottom heat. Sieve the flour into a mixing bowl for the dough. Add the cold butter, in pieces, with YOUR DAILY PROTEIN EGG WHITE NATURE, 1 pinch of salt and 3 tbsp. water. Mix everything with the dough hook of the hand mixer or in the food processor until you have a homogenous dough. Form the dough into a ball, wrap in cling wrap and place in the fridge for 1 hour.

In the meantime, for the filling, clean the leek, wash it thoroughly, dry it and cut the white to light green part into rings or fine strips. Remove the fat rind from the belly of pork and also cut it into in strips.

Heat a non-stick frying pan and render down the diced bacon at medium heat. Add the leek and the butter to the frying fat and sauté the leek at medium heat. Deglaze with cream and boil down slightly. Remove the pan from the heat, season the leek with salt and pepper and set aside to cool. Add YOUR DAILY PROTEIN EGG WHITE NATURE to the cooled-down mass. Season with nutmeg, salt and pepper.

Remove the dough from the cling wrap and roll it out on the slightly floured work surface, until it is slightly larger than the diameter of the baking tray.

Place the dough – ideally by using a rolling pin – into the lightly greased dish and Press the dough slightly upwards at the edges. Prick the dough base several times with a fork. Spread the leek and bacon out evenly on the dough, then pour over with the Royal.

Bake the leek cake in the centre of the heated oven for 30–35 minutes. If the surface turns brown too quickly, cover it gently with tin foil.

Remove the leek cake from the oven and leave it in the baking mould to cool down for 15 minutes, then release from the mould and leave to cool down on a cooling rack.

Ingredients