Ham and gugelhupf with mushroom remoulade

Name: Ham and gugelhupf with mushroom remoulade
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 16
Ingredients: 450 ml Milk; 9 Pretzel sticks (à approx. 80 g); 4 medium-sized onions; 2 TABLESPOONS Butter; 1 collar Parsley; 6 Eggs (Gr. M); 2 (25 g) slightly heaped Tbsp; 7-10 Tbsp Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 400 g Mushrooms; 2-3 TABLESPOONS Oil; 1 collar Chives; 2 TABLESPOONS Capers (glass); 7-10 Tbsp Fat and flour; 250 g cooked ham (piece); 300 g Whole milk yoghurt; 150 g mayonnaise

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 16

450 ml Milk
9 Pretzel sticks (à approx. 80 g)
4 medium-sized onions
2 TABLESPOONS Butter
1 collar Parsley
6 Eggs (Gr. M)
2 (25 g) slightly heaped Tbsp
7-10 Tbsp Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
400 g Mushrooms
2-3 TABLESPOONS Oil
1 collar Chives
2 TABLESPOONS Capers (glass)
7-10 Tbsp Fat and flour
250 g cooked ham (piece)
300 g Whole milk yoghurt
150 g mayonnaise

Directions

1
Warm the milk lukewarm. Finely dice the pretzel sticks. Pour over the milk and soak for about 30 minutes.
2
Onions peel and chop finely. Heat butter. Sauté half of the onions in it. Wash parsley, chop finely and put 1 tablespoon aside. Add the rest with eggs, starch and steamed onions to the pretzel sticks.
3
Season with 1 1/2 teaspoon salt, pepper and nutmeg and knead well. Let it rest for about 45 minutes.
4
Clean the mushrooms, wash and chop them if necessary. Heat oil. Brown the mushrooms in it. Fry the rest of the onions briefly. Take them off the stove. Wash the chives, cut into small rolls and add. Stir in capers.
5
Season with salt and pepper. Let it cool down.
6
Grease a ring cake tin (approx. 2.6 l capacity) and dust with flour. Dice the ham and mix into the lye mixture. Pour into the mould and bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes.
7
Mix yoghurt and mayonnaise. Stir in the mushroom mixture. Season to taste with salt and pepper. Take the ring cake out of the oven, let it rest for 10-15 minutes, then turn it over. Sprinkle with remaining parsley and serve with mushroom remoulade.
8
Drink tip: fine-tangy Pils.