Sift the flour with salt and add warm Łaciate milk 3,2% fat. Stir in Mazurski Smak quark full-fat carefully. Knead the dough with your hands for a few minutes until soft and elastic as dumpling dough. Leave to rest for 20 minutes. When ”rested”, divide into smaller pieces and flatten with your hands forming small cakes. Fry in a dry frying pan until slightly golden.
Halve and destone the ripe avocado. Then, using a spoon, separate the pulp from the peel. Mash the avocado using a fork, add Łaciata cream 36% fat and stir it through. Season to taste with salt and pepper.
Serve your baked cheese flat cakes with the spread of avocado cream, top with pieces of Parma ham and swirls of Mazurski Smak cream 12% fat.