Mangold Cake with Curd and Eggs

One cake is plenty for 6 to 8 people.

Sift the flour into a large enough bowl and make a dent in it.

Add vinegar, salt, olive oil and lukewarm water and knead to a firm dough. If necessary, add a little water. The dough should have the consistency of a strudel or pasta dough. Wrap in plastic wrap and rest for at least one hour.

Divide the dough into 10 pieces per recipe. Roll out each piece as thinly as possible in a circle. Lightly flour the dough disks, cover with a slightly wet dishcloth and rest repeatedly for about 1 hour.

Lightly roll out all dough disks again until they offer about 3 inches above the rim of a medium tart springform pan.

If using puff pastry, there is no need to roll out into pastry sheets. Divide the dough into a smaller and a larger unit. Roll out the larger half of the dough so that you can use it to spread out a medium tart springform pan, with the dough hanging about 3 cm over the edge. The second portion of dough is rolled out a little larger than the diameter of the springform pan and will later serve as a lid.

For the filling, rinse the chard leaves and cut them into strips.

Steam in a large frying pan until dripping wet without adding any more water. Season lightly with salt. Transfer to a colander and squeeze out all liquid well.

Pluck the bread into pieces and pour the hot milk over it. Leave to stand for a moment.

In a large baking

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