Hearty men's cake with veal gyros

COOK TIME
195 mins

TOTAL TIME
1035 mins

Ingredients

Directions

1. 1

   Crumble the yeast, dissolve in 1⁄8 l lukewarm water and let it rest for about 10 minutes. Mix 500 g flour, semolina and salt. Add yeast water and beer, stir everything briefly and let it swell covered for about 10 minutes. Add 75 ml oil and knead everything with your hands for 8-10 minutes to a smooth dough. Cover the dough and leave to rise overnight in the refrigerator.

2. 2

   Peel and chop the garlic. Wash the meat, dab dry and cut into strips. Put meat, garlic, sweet and rose peppers, 1 tsp. pepper and 6 tbsp. oil in the freezer bag. Close the bag, knead meat and spices well. Put meat in the bag overnight and let it soak through.

3. 3

   Form the yeast dough into a roll, divide into 5 pieces. Form dough pieces into balls, dust with some flour. Cover with a slightly moistened tea towel and leave to rise at room temperature for about 2 hours.

4. 4

   Heat a large cast-iron pan without fat. Fry the meat in it in portions, turning it until golden brown, and take it out. Coarsely grate and mix the mozzarella and gouda. Wash the basil and remove the leaves.

5. 5

   Roll out 4 dough balls one after the other onto some flour (approx. 24 cm Ø). Place the pizza bases one after the other on a baking tray lined with baking paper, spread a thin layer of 1 tsp. oil on each and prick several times with a fork. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 8-10 minutes one after the other until golden brown. Remove (see page 56 fig. 4).

6. 6

   Place 1 pre-baked pizza base on a baking tray lined with baking paper. Spread the base with 2-3 tbsp. bacon jam. Spread approx. 1⁄4 gyros, 1⁄4 cheese and some basil leaves on top. Cover with 1 more cake base. Spread with bacon jam and cover with meat, cheese and basil leaves. Layer the other ingredients on top as well.

7. 7

   Roll out the remaining ball of dough to a strip (approx. 10 x 80 cm). Lightly flour the dough strip, roll it up and wrap it around the edge of the cake. Press lightly and brush with 1 tbsp. oil. Bake in a hot oven at the same heat for 25-30 minutes. Serve with the rest of the bacon jam. Tsatsiki tastes good with it.

8. 8

   Peel and chop 300 g onions. Cut 250 g breakfast bacon into strips. Heat 2 tablespoons of olive oil in a frying pan. Fry bacon and onions for 7-8 minutes, turning them over. Add 75 g brown sugar and caramelise for 2-3 minutes while stirring. Stir in 2 tbsp. tomato puree, sauté briefly. Deglaze everything with 5 tbsp. balsamic vinegar. Add 2 cans (425 ml each) of cherry tomatoes and 5 tbsp. water, bring to the boil and simmer over medium heat until open for about 20 minutes. Stir in between. Season bacon jam to taste with pepper, pour into prepared twist-off glasses, let cool off and chill. Keeps refrigerated for about 4 weeks. Tastes great with grilled food, burgers and sandwiches.

9. 9

   Peel 1 small onion and 2 garlic cloves. Chop the onion finely. Chop garlic finely. Wash 1 cucumber, dab dry, cut in half lengthwise and remove seeds. Grate cucumber finely. Mix 500 g cream yoghurt and 2 tbsp. olive oil. Stir in onion, garlic and grated cucumber. Season tsatsiki with salt and pepper.

10. 10

    Evenly seasoned: I knead the meat strips, spices and oil in a plastic bag until all the meat is coated with the seasoning mixture. This way the marinade gives the meat the perfect taste overnight.

11. 11

    Juicy pizza bases: In order that the dough patties do not dry out unnecessarily during the pre-baking and do not throw uncontrolled bubbles, I coat them with some olive oil and prick them several times with a fork.

12. 12

    Correct choice of pan: Without additional oil I fry the marinated gyros meat in approx. 4 portions in a large cast-iron pan briefly and thoroughly. The heavy pan distributes the necessary heat particularly well, so that the meat gets a golden brown crust and remains juicy inside.

13. 13

    Perfect browning: The pizza bases are the highlight of this man's cake. The short pre-baking process makes them golden brown and crispy on the outside and airy and juicy on the inside. In addition, they do not soak through during baking.

14. 14

    Lay the floors and the covering: I spread the entire pizza topping evenly over the base and press each layer gently so that everything sticks together when baking.

15. 15

    From the roll to the edge: I dust the long elastic strip of dough with some flour and roll it up first. Then you can take it in your hand and wrap it around the edge of the cake

Nutrition Facts

KCAL
750 kcal

CARBS
60 g

FATS
32 g

PROTEINS
48 g