Ham and gugelhupf with mushroom remoulade

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Finely dice the pretzel sticks and place them in a large bowl. Pour the milk over them and let them steep for about 30 minutes. Peel and finely dice onions. Heat butter in a small pan, fry half of the onions in it until transparent

2. 2

   Wash parsley, shake dry and dice finely. Add parsley, eggs, starch and steamed onions to the rolls. Season with about 1 1/2 teaspoon salt, 1/2 teaspoon pepper and nutmeg. Knead well with your hands. Let rest for about 45 minutes

3. 3

   Cut the ham into cubes. Clean, clean and finely dice the mushrooms. Heat the oil in a pan and fry the mushrooms thoroughly, turning them over. Add the rest of the onions and fry until they are translucent. Meanwhile, wash the chives, shake dry and cut into fine rolls. Remove the mushroom and onion mixture from the heat. Add the chives, except for a little for garnishing, and capers. Season with salt and pepper. Let cool off

4. 4

   Grease a ring cake tin (approx. 2.6 litres capacity) and sprinkle with flour. Mix the ham into the bread roll mixture, pour evenly into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes

5. 5

   Mix yoghurt and mayonnaise. Stir in mushroom mixture. Season again with salt and pepper. Take the ring cake out of the oven, place it on a cake rack, let it rest for 10-15 minutes, turn it over. Cut into pieces. Arrange one piece each on plates, sprinkled with mushroom remoulade and chives. Sprinkle the ring cake with parsley as desired

6. 6

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
280 kcal

CARBS
26 g

FATS
13 g

PROTEINS
12 g