Instructions

Follow the steps and taste along the way.

1. Preheat the oven

   Preheat the oven to 190 °C. Line a baking sheet with parchment paper.

   

2. Make the dry base

   In a bowl, mix the flour, baking powder, and 3 g of salt. Cut the cold butter into cubes and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

   

3. Finish the dough and chill

   Stir in the finely grated cheese, soft quark, and half of the caraway seeds. Briefly bring the mixture together into a soft dough, wrap it, and refrigerate for 15 minutes.

   

4. Cut out the pogácsa

   Roll out the dough on a floured board to about 1.5 cm thick. Cut out rounds about 4 cm in diameter and arrange them on the baking sheet. Bring the scraps together and cut out more rounds.

   

5. Brush and bake

   Lightly brush the rounds with milk and sprinkle with the remaining caraway seeds. Bake for 16 to 18 minutes at 190 °C, until the tops and edges are golden. Leave to cool for 5 minutes before serving.

   

6. Mix the dip and serve

   Mix the sour cream with the horseradish, lemon juice, and 1 g of salt. Serve the dip with the pogácsa, slightly cooled or still warm.